Pancakes and waffles. Yum! These are favorite meals around our house. About once a week, usually when my hubby is at work, I make a double batch of either pancakes or waffles for dinner. Well, actually, I don’t make them. My favorite girl does. I add a couple of side dishes, such as boiled eggs and fruit, to round out the meal. I also substitute in some whole wheat flour for extra nutrition. This makes for a pretty easy supper, especially since my girlie does all the hard work!
But what would pancakes be without syrup? Our family’s favorite is my homemade syrup. I can remember my mom dumping some brown sugar in a pan and running water from the tap on top of it. She never measured. Well, I’m not quite that good. But my syrup is! I’ve figured out measurements and added butter to my mom’s original “recipe” to make a yummy topping with a slightly caramel flavor that my family loves. Also, it is cheaper than “the real stuff” and doesn’t have the added junk they put in the grocery store varieties (have you ever read the back of those bottles?!?). Cheap. Delicious. A winner!
Homemade Pancake Syrup
1 cup brown sugar
1 cup water
1 Tbsp butter
Combine water and brown sugar in a saucepan over medium-high heat. Bring to a boil, watching carefully. It boils over easily! After it begins boiling, add the butter. Continue to boil, stirring occasionally, until syrup coats the back of a metal spoon and is the desired consistency. This will take several minutes, so I usually start it while I’m making the pancakes.
This syrup will be thinner than the store bought kinds, but it tends to thicken as it cools. Store the leftovers in the fridge. Reheat in microwave.
Photo credit: minimallyinvasivenj’s