Made From Scratch Pancake Syrup Recipes

PANCAKE SYRUP

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.

HOMEMADE PANCAKE SYRUP

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.

PANCAKES FROM SCRATCH

Steps:

• Mix flour and baking powder together in a small bowl. Mix milk, egg, and 2 tablespoons vegetable oil together in a large bowl. Stir flour mixture into milk mixture until batter is smooth. Set aside to allow batter to thicken, about 1 minute.
• Heat about 1 teaspoon vegetable oil in a skillet or griddle over medium heat. Drop batter by large spoonfuls onto the griddle, add blueberries, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining oil and batter.

EASY BASIC PANCAKES

Steps:

• Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
• Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
• For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
• Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
• BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
• YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
• WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

ABSOLUTE BEST PANCAKE SYRUP

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.

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.

MADE FROM SCRATCH PANCAKE SYRUP

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.