Reviewed: Apr. 30, 2012

Loved this! I'm only confused as to the real purpose of the baking soda. Yes it provides foaminess but other than that I don't see it's purpose. I would double this recipe, omit the baking soda and make it thicker with some corn starch and water. The flavor can't be beat however. Next time I will try without baking soda and see if it is the magic yet subtle ingredient.

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Reviewer:

Shevon

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

Reviewed: Apr. 29, 2012

The BEST! Tried a few other of the highest rated syrups here. Without a doubt, THIS IS THE BEST!

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Reviewer:

Polycancook!

Reviewed: Mar. 14, 2012

Although this had a good taste to it I didn't like how much butter taste there was.

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Reviewer:

jess_caleb

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Cannon Beach, Oregon, USA

Reviewed: Mar. 10, 2012

I made this one time and we just loved it! My husband and kids were all saying, "Mmmm" with every bite. The next time I made pancakes my kids asked for the 'ice cream syrup'! This syrup is the reason I now keep butter milk in my fridge.

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Reviewer:

mcjj

Cooking Level: Expert

Reviewed: Mar. 2, 2012

DELICIOUS! Used 3/4c sugar instead of 1c. Added 2T maple/agave syrup (Trader Joe's) instead of 1T of corn syrup. Added 1/2 a pinch of nutmeg. Added 1/4t cornstarch to thicken.

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Reviewer:

moonchyldcrab82

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 21, 2012

Wow! AMAZING! Love the cinnamon in this :)

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Reviewer:

rblakley

Reviewed: Feb. 16, 2012

Very good. I have 3 picky kids and they all love it.

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Reviewer:

Bethc

Reviewed: Feb. 1, 2012

I have made this several times and it is GREAT as is. However, the last time I made it I did do some substitutions. I used 1/4 cup butter, 1/4 cup white sugar, 1/4 cup light brown sugar, 5 tbsp agave and 4 tbsp powdered buttermilk along with 1 cup water ( I omitted the corn syrup, left vanilla and cinnamon as is). I let it simmer for about 10 min stirring constantly. Then I added the baking soda. This method gave me a more 'syrup' like consistency and took off around 60 cal per serving.

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Reviewer:

yfowles

Reviewed: Jan. 30, 2012

wow. I never thought I could make pancake syrup, let alone one better than any store bought! I halved the recipe since I didn't need very much, and used 1/2 white 1/2 brown sugar, dark corn syrup, and for buttermilk in a pinch I used 1/2butter 1/2half n half. I always add extra cinnamon and vanilla to recipes for personal preference. Will DEFINATELY make again!

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