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Corn Syrup Free Pancake Syrup

CORN SYRUP FREE PANCAKE SYRUP

a little experimentation led to this family favorite. this is a less expensive alternative to ready-made pancake syrup that tastes similar and has no corn syrup. easy to make, too! (when it's completely cooled, i pour it into the empty container from eggo syrup, which has a no-drip spout.)

Time: 6 minutes

Steps:

  • bring sugar , water and molasses to a full boil over medium heat , stirring frequently
  • turn the heat off and wait for the bubbling to stop , then add extracts


Corn Syrup Free Pancake Syrup image

Number Of Ingredients: 6

Ingredients:

  1. sugar
  2. water
  3. molasses
  4. vanilla extract
  5. butter flavor extract
  6. maple extract


CORN SYRUP-FREE PANCAKE SYRUP

A little experimentation led to this family favorite. This is a less expensive alternative to ready-made pancake syrup that tastes similar and has no corn syrup. Easy to make, too! (When it's completely cooled, I pour it into the empty container from Eggo syrup, which has a no-drip spout.)

Recipe From food.com

Provided by HealthyCheapskate

Time 6m

Yield 2 cups

Steps:

  • Bring sugar, water and molasses to a full boil over medium heat, stirring frequently. Turn the heat off and wait for the bubbling to stop, then add extracts.


Corn Syrup-Free Pancake Syrup image

Number Of Ingredients: 6

Ingredients:

  • 2 cups sugar
  • 1 cup water
  • 1 -2 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons butter flavor extract
  • 1 teaspoon maple extract


MAPLE PANCAKE SYRUP (LOW-CARB)

Attention Atkins fans and diabetics! Tired of paying top-dollar for small bottles of low-carb, sugar-free, pancake syrups that don't really taste very good anyway? Here's a syrup my DH really likes! Thicken more if you like! Prefer an orange syrup? Feel free to substitute other extracts for the maple and vanilla extract!

Recipe From food.com

Provided by BeachGirl

Time 12m

Yield 1 1/2 cups, 6 serving(s)

Steps:

  • In small bowl, mix cornstarch and 1/4 cup of water.
  • Stir to dissolve cornstarch and make a slurry.
  • In saucepan over medium-high heat, add all remaining ingredients.
  • Bring to boil.
  • Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
  • Boil 30 seconds.
  • Remove from heat.
  • Cool.
  • Bottle and refrigerate.
  • NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
  • Remember that it thickens more as it cools, so don't over-thicken.


Maple Pancake Syrup (Low-Carb) image

Number Of Ingredients: 5

Ingredients:

  • 1 1/2 cups Splenda granular (not packets)
  • 1 1/2 cups water
  • 1 tablespoon cornstarch
  • 1 -1 1/4 teaspoon maple extract
  • 1/2 teaspoon vanilla extract


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  1. Start by melting the butter in a large saucepan. (Make sure your saucepan is large because the sugar will foam and rise significantly once you add the baking soda).
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