Absolute Best Pancake Syrup
I wish I could give this recipe more than five stars, I would give it ten! I absolutely love this stuff. I made the recipe exactly as given (except that I dropped the cinnamon)and I had no problem whatsoever with a baking soda "taste". I am guessing those who did may not have measured accurately. Use exact measurements and level off your spoons and cups with a straight-edged utensil. Many dry ingredients tend to settle. Always "fluff" your dry ingredients using a fork or whisk (with the exception of regular sugar and salt) before measuring and use a different spoon to drop your dry ingredients into your measuring cups and spoons, then level off with a straight-edged utensil (I use an old metal frosting spatula). I agree with some of the other reviewers that advised making this before making your pancakes. NOTE: This is not going to be as thick as that yucky corn syrup based store-bought stuff. Don't expect any homemade syrups to be thick, they just won't be, but they taste heavenly! Cook in a large enough pot, as it does "expand" during the cook. I actually had enough to last a little over a week, since it was just me using it. The leftovers (if you have any) will separate into layers, which all you have to do is give it a good shake (mine in a mason jar) before pouring the amount you intend to reheat.
A head's up to any of you who make bread pudding. The flavor of this would make an excellent sauce, and I intend to use it with the next bread pudding I make! YUMMY :)
1 user found this review helpful
Mar. 9, 2013