Homemade Pancake Syrup

Pancakes are going to be a pretty standard item on the breakfast menu at the TEOTWAWKI Cafe.  They make for a pretty quick and easy breakfast, and everyone likes them.

The best syrup to use is real maple syrup.  But, dang, if that isn't expensive stuff!  Even if you can afford to stockpile it, it kinda does take a lot of space.  For those who have neither the budget nor the room, there are other excellent options.  And, I promise, they all taste way better than Aunt Jemima's and Log Cabin's offerings.

Ideally, you'll have corn syrup and maple flavoring in your pantry, but if not, don't worry.  There are options for you, too.

Best Homemade Pancake Syrup

• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 3/4 cup water
• 1/2 cup light corn syrup
• 2 tablespoons butter or coconut oil
• 1/2 teaspoon maple flavoring
• 1/2 teaspoon vanilla extract

In a medium saucepan, bring the first five ingredients to a boil over medium heat.  Boil 7 minutes or until thickened.  Remove from heat.  Stir in maple flavoring and vanilla extract.  Serve warm.

Easy Pancake Syrup

• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon butter or coconut oil
• 1/4 teaspoon vanilla extract
• pinch salt

In a small saucepan, bring everything but vanilla extract to a boil over medium heat.  Boil 5 minutes or until thickened.  Remove from heat.  Stir in vanilla extract.  Serve warm.

Buttermilk Syrup

This is pretty wonderful on blueberry pancakes.

• 1 1/2 cups granulated sugar
• 3/4 cup buttermilk (3/4 cup milk + 2 teaspoons lemon juice and let stand 5 minutes)
• 1/2 cup butter (or coconut oil)
• 2 tablespoons light corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

 10.25.19