That ooey gooey Aunt Jemima thick maple syrup just doesn’t make the grade. Mom always made a light, thin version out of ingredients in our pantry. I can remember making it when I was a young girl while helping prepare breakfast. Fast forward and I brought up my kids on it. The good thing about it is you can keep the items on hand and have fresh, light syrup anytime you need it. It is a great sauce to top off a plate of pancakes, eggs and bacon. I love the light sweetness soaking into the pancakes and this is one of my favorite breakfasts.
Recipe: Pantry Maple Syrup
Prep Time: 1 Minutes | Cook Time: 4 Minutes | Yield: 2 cups | Level: Easy
- 2 cups sugar
- 1 cup water
- 1/2 tsp maple extract
- 1/2 tsp vanilla extract
1 Combine all ingredients in a small saucepan. Stir together then put on the heat.
2 Cook just until the syrup boils and the sugar is dissolved, about 3-4 minutes.
3 Drizzle on golden pancakes, over easy eggs and strips of crisp bacon. Or try on waffles, crepes, french toast and German pancakes.
- For an lighter syrup, use 1 1/2 cups of sugar to 1 cup water.
Inspiration – Norma Horton
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: April 28, 2012