Cheater Pancake Syrup Recipes
PANCAKE SYRUP
My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. -Lorrie McCurdy, Farmington, New Mexico
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
PEANUT BUTTER BREAKFAST SYRUP
My daughters wanted peanut butter syrup on their waffles, so I made this up. It's delicious! Stores in the refrigerator for a really long time. Serve over pancakes with sliced bananas. Try coconut extract in place of vanilla for added flavor.
Provided by Tara Lofley
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 19.8 g, Cholesterol 0.4 mg, Fat 5.4 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 1.1 g, Sodium 57.9 mg, Sugar 18.7 g
CHEATER BERRY SYRUP FOR PANCAKES, WAFFLES...ETC.
My husband and son love berry syrup and they go through a LOT of it. Making waffles one morning I discovered we were completely out of their beloved topping. Since I really did not want to go to the store, I improvised. This is the result and now I no longer buy the bottled kind. Not only does this taste better but it is more...
Provided by R S
Categories Pancakes
Time 35m
Number Of Ingredients 4
Steps:
- 1. Empty both jars of jam into a medium saucepan.
- 2. Add the 3/4 jar of water. Add warm water and shake to get all of the jammy goodness out!
- 3. Dump your berries into the purple pool.
- 4. Mix using a whisk (yeah, I know...some berries get caught in it, but cooking is an adventure!) until incorporated.
- 5. Heat to boiling while stirring, reduce to a simmer (watch it, you do not want it to boil over...MESSY). I help the berries along a bit and partially smash them while the mixture is simmering.
- 6. Continue simmering until mixture is reduced to a syrup-like consistency. Taste. At this point add the lemon juice if you think it is too sweet. With the jam that I use, I never need the lemon.
- 7. Remove from heat, syrup will continue to thicken a bit as it cools. Once cool...serve or put into container of your choice. I use canning jars. The picture above is what was left after serving syrup over four Belgian waffles. Enjoy!
HOMEMADE PANCAKE SYRUP
Steps:
- In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 0 fiber), Protein 0 protein.
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