Making your own pancake syrup is a super easy way to save some $, especially if your family loves pancakes and waffles as much as mine! There are a lot of variations of homemade syrup out there, but this recipe from Mel's Kitchen Cafe is one of my favorites. I only made 1/4 of her recipe because it makes a lot more than we would use in the near future. It may seem real runny at first, but don't fret, it will thicken as it cools!
Total Cost (guesstimate): under $ .30
MAPLE PANCAKE SYRUP
makes about 2 1/2 Cups (to make a big batch like Mel does, quadruple this recipe)
2 C. white sugar
1/4 C. brown sugar
1/8 C. honey
1 C. water
1/2 tsp. maple extract
1/2 tsp. vanilla extract
In a large pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 10-20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 20 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered.
Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.