Homemade Pancake Syrup Food
HOMEMADE PANCAKE SYRUP
A homemade pancake syrup recipe that's made with simple ingredients and contains NO corn syrup! You can drizzle it over pancakes, waffles, or oatmeal.
Provided by Laura Fuentes
Categories breakfast
Time 12m
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium-high heat, place the brown sugar and water. Bring mixture to a boil, while stirring, until the sugar has dissolved.
- Reduce the heat to medium and simmer for 4 minutes.
- Add the butter and stir until it has melted into the brown syrup. Turn off the heat, add the vanilla or maple extract, and stir.
- Serve immediately.
- Refrigerate leftovers in a jar and keep in the refrigerator for up to one month. To reheat, microwave in 15-second intervals, stir until the syrup is smooth, and has heated through.
Nutrition Facts : ServingSize 2 tablespoons, Calories 156 calories, Sugar 26.7g, Sodium 9.1mg, Fat 5.8g, SaturatedFat 3.6g, TransFat 0g, Carbohydrate 27g, Fiber 0g, Protein 0.1g, Cholesterol 15.3mg
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.
HOMEMADE INSTANT PANCAKE MIX AND BLUEBERRY SYRUP
This is going to change your life irrevocably. Forgive any scintilla of self-congratulatory preening and accept my boast as simple, enthusiastic exuberance. That is the spirit in which it is intended. But I tell you: you just mix up the ingredients below, keep them in a container at easy reach and then every time you are required to be the usher-forth of good things of a morning, you just scoop some dry mixture out, mix with egg, milk and melted butter as directed and that's it. Pancakes a'plenty, without even having to think about it. You know it makes sense.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 15 pancakes of about 3-inches in diameter
Number Of Ingredients 8
Steps:
- Mix the above ingredients together and store in a jar.;
- For each 1 cup pancake mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter. Do not overmix.
- Heat a flat griddle or pan over medium-high heat.
- Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.
CARAMEL PANCAKE SYRUP
The best syrup to put on pancakes, French toast or crepes. The best part is it's extremely easy and quick to make! This is a copycat recipe of the syrup from Kneaders Cafe in Utah.
Provided by ely123
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 3
Steps:
- Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat. Cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 29.6 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 22.2 mg, Sugar 18.8 g
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.
BASIC PANCAKE SYRUP
Make and share this Basic Pancake Syrup recipe from Food.com.
Provided by Aroostook
Categories Sauces
Time 7m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Boil together and cook gently for 3 minutes.
- Bottle and store in refrigerator.
HOMEMADE PANCAKE SYRUP
Have you ever made the pancakes then reach for the syrup and it's empty? Well mix these 5 little ingredients together and save the morning. It's easy, it's good, and they may start asking for it instead of store bought. Use it warm or let it cool.< Error was fixed, cook 50 seconds, not 50 minutes.
Provided by tcourto
Categories Low Protein
Time 15m
Yield 1/4 cup, 5 serving(s)
Number Of Ingredients 5
Steps:
- In a small pyrex measuring pitcher combine all ingredients.
- Mix until well combined.
- Microwave for 50 seconds. Stir.
- Microwave for 50 seconds more or until mixture boils.
- Stir.
- Serve hot or let cool.
HOMEMADE PANCAKE MIX
A stack of fluffy, homemade pancakes is only minutes away when you have this mix already in your pantry. The recipe yields 9 cups of pancake mix, enough to make 4 batches of the pancake recipe that follows.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield enough mix for 4 pancake recipes (14 pancakes per recipe)
Number Of Ingredients 12
Steps:
- For the pancake mix: Sift the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a medium bowl then whisk thoroughly to combine. Store pancake mix in an airtight container or resealable plastic bag in a cool, dry place for up to 3 months.
- To make pancakes: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.
- Whisk the milk, butter, vanilla and eggs together in a large bowl. Add 2 1/4 cups pancake mix and whisk vigorously to form a thick batter (it's okay if there are some lumps). Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium heat. (Alternatively, heat a nonstick electric griddle to medium.) Ladle about 1/4 cup of the batter onto the skillet, spreading it into a 4 1/2- to 5-inch round; repeat to make a second pancake. (If using a griddle, make as many pancakes as will fit on your griddle plate at one time.) Cook until the pancakes are golden on the bottom and bubbly on top, 45 to 60 seconds. Flip the pancakes and cook until the undersides are golden and the batter is cooked through, 45 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter to make more pancakes. Serve pancakes with butter and maple syrup.
DELICIOUS HOMEMADE PANCAKE SYRUP
This will keep in the refrigerator for up to one month, serve this warm or cold ---this is great on toast, French toast and waffles!
Provided by Kittencalrecipezazz
Categories Sauces
Time 12m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan bring both sugars, water, corn syrup and pinch salt to a boil over medium heat; then boil for 7 minutes or until slightly thickened.
- Remove from heat then stir in maple extract.
- Let cool for about 20 minutes (the mixture will thicken more as it cools).
- Serve warm, room temperature or cold.
- Store covered tightly in a glass jar in refrigerator.
EASY HOMEMADE PANCAKE SYRUP
Very simple - and much-preferred in our home over store-bought. This was shared by my Amish sister-in-law. Hard to beat - and you can flavor it as you wish!
Provided by WJKing
Categories Breakfast
Time 15m
Yield 10-15 serving(s)
Number Of Ingredients 6
Steps:
- Boil sugars& water together.
- Add corn syrup& flavorings, to taste.
Nutrition Facts : Calories 391.9, Sodium 9.2, Carbohydrate 56.6, Sugar 39.1, Protein 0.1
MADE FROM SCRATCH PANCAKE SYRUP
Make your own pancake syrup right at home! You probably have all the ingredient on hand! This would make a nice gift, with some pancake mix, a spatula, and maybe a frying pan in a basket. Adapted from Meal Master.
Provided by Sharon123
Categories Low Protein
Time 25m
Yield 3 1/2 pints
Number Of Ingredients 7
Steps:
- Combine the first 4 ingredients in a large saucepan.
- Stir on medium high heat until it boils. Add the lemon juice, vanilla and maple flavoring. Stir. Fill hot sterilized bottles to within 1/4 inch of top.
- Seal.
- Makes 3-1/2 pints.
Nutrition Facts : Calories 1643.8, Sodium 79.9, Carbohydrate 423.2, Sugar 376.6
ABSOLUTE BEST PANCAKE SYRUP
So good, you'll be licking the pan!
Provided by Melissa
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 10
Number Of Ingredients 7
Steps:
- Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 23 g, Cholesterol 25.4 mg, Fat 9.4 g, Protein 0.9 g, SaturatedFat 6 g, Sodium 155.4 mg, Sugar 21.9 g
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