Reviewed: Apr. 14, 2012

Wow, very good recipe. i was out of white sugar and was unwilling to go out that early in the morning so i used brown sugar. other than that i didnt make any changes. fantastic syrup.

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Reviewer:

dshane

Reviewed: Feb. 26, 2012

Excellent! I've been looking for a recipe like this. I remember a similar syrup in a pancake restaurant years ago. We had this with pumpkin pancakes for Shrove Tuesday. What a way to go out with a bang! Super recipe, and it keeps well in the fridge for at least 4 - 5 days, that I know of.

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Reviewer:

StaceyAnnA

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Reviewed: Dec. 5, 2011

I would give this more stars if I could! Our family loves this recipe! This stuff is amazing! It's GREAT on pancakes, but EVEN BETTER on french toast. It's easy to make and uses ingredients most people have on hand at all times. I will never buy bottled syrup again!

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Reviewer:

mcmurray4

Reviewed: Jun. 30, 2011

I made pancakes for breakfast one morning for my 3 kids and then realized that we were out of syrup!! I looked at allrecipes (quickly) for syrup recipes that didn't require maple flavoring and that looked good. This was so fast and easy that I immediately made it and served it on the warm pancakes. What a hit it was!! All my kids loved it, and they can be difficult to please, and I too loved it. Now, I keep it in the fridge always so it can be used anytime we want. Wonderful!!!

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Reviewer:

JLDAULTON

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Reviewed: Apr. 23, 2011

I wanted to like this so much. But it's not thick enough to be a syrup - not even close. And it really does taste like evaporated milk, like someone else mentioned. I didn't think that would bother me... I cook with evap milk all the time... but not as a dominant flavor. I'm going to salvage this by using it in a bread pudding, but I won't make it again. Update: I highly recommend the Absolute Best Pancake Syrup recipe on this site.

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Reviewer:

moxie & mirth

Cooking Level: Intermediate

Reviewed: Apr. 12, 2011

This is incredibly yummy. But I certainly wouldn't call it syrup. Because you don't bring the milk to a boil it doesn't thicken. Next time I will try bringing the entire solution to a boil and hope it doesn't alter the taste. Or perhaps the next day after sitting in the fridge it will thicken. I took anothers suggestion to dip (from a small ramkin but that meant the kids (7 & 4) were almost drinking it. I apply it directly to the pancake next time. Also took the suggestion to put it in coffee and it is a 10 star recipe for creamer.

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Reviewer:

terra

Reviewed: Oct. 7, 2010

I absolutely love this syrup!

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Reviewer:

Cassandra

Cooking Level: Intermediate

Reviewed: Aug. 9, 2010

This is a little taste of HEAVEN! I served this with the "Fluffy Pancakes" recipe from this site and I thought I was eating a meal at a restaurant. I love this syrup with the original recipe, but I've tweaked it a couple of times as well. I've added 1/4 tsp all spice and 3/4 tsp cinnamon for the spice portion. I've also added brown sugar instead of white sugar and have had lovely results. I can't buy regular pancake syrup anymore after trying this!

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Reviewer:

fauxgourmet

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

Living In: Bloomingdale, Illinois, USA

Reviewed: Jul. 6, 2010

Very good and had all the things in my cupboard. I added a bit of vanilla. I still prefer the buttermilk syrup from this site, but dont have that on hand.

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Reviewer:

Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

Reviewed: Apr. 1, 2010

This was really good. I made it for the fluffy French toast recipe on this site and the combination was almost (but not quite) too sweet for me. I have some left over and am going to try it in my coffee.

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