Do you ever wake up in the morning, make a big ol’ batch of pancakes for you and the crew, and as you set the table and get ready to serve, you find out YOU HAVE NO MAPLE SYRUP. It just plain sucks I tell you. At least it does if you live in Canada. Not having a bottle of maple syrup is equivalent to an Italian not having any pasta. Well, kind of anyway.
Actually, that is all a lie. I am a Canadian, and honestly I am just too cheap to buy real maple syrup. It’s bloody expensive. Delicious. But expensive. I may buy one liter a year, and I use it like its liquid gold. Because really that is what it is. Liquid gold.
But seriously, pancakes without syrup is like a body without a soul. Dry pancakes are just that… dry pancakes. Kind of gummy if you ask me. You have to dress it up. In my house, we have many non-maple syrup variations. My husband likes, for instance, condensed milk, drizzled ever so generously. Or butter and strawberry jam. I have even gone as far to spread hazelnut chocolate spread. However, for me anyway, nothing quite replaces syrup. So, as a favorite morning tradition (and evening snack too I might add), I have found that making my OWN table syrup is actually quite a pleasant substitute for the rich maple blood that runs through my countries trees. For the cheep-o in me, this stuff isn’t too shabby. And may I add, on a healthy note, while regular pancakes are about as healthy as white bread, there are some great healthy variations that make it into a great meal. And it justifies dipping your pancake into your own beautifully made homemade syrup.
Homemade Table Syrup
For about 2 ½ cups of syrup
3 cups brown sugar
1 ½ cups water
2 tsp cinnamon
1 tbsp Vanilla or maple extract
1 tbsp butter
Combine all ingredients in a small sauce pan and bring to a boil. Once boiling starts, turn heat to low, and simmer for a few minutes. Remove from heat. Add butter and stir until melted. Can be stored in fridge. Enjoy!
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