Are you as big of a pancake/waffle lover as I am? My family loves to eat homemade pancakes or waffles of any variety. With five regularly eating members {and an infant!}, the syrup can run dry rather fast. That can get pricey!
Written by contributing writer Phoebe Hendricks of Getting Freedom
Trying to keep our grocery budget low, I began making Maple Syrup a few years back. While we did enjoy it, it just wasn’t the same as store bought. Homemade Syrups have always had a great flavor, but they tend to a bit runny. I had no idea how to change that, or if I even could.
Keeping in line with not liking to discard anything, one day, I had an “Aha! Moment”. Now, bear with me through this, and trust me when I say that no one will know your secret ingredient, but you!
Thick and Rich Pancake Syrup
- 1½ cups reserved water from boiling potatoes {The potato starch left in the water from boiling your potatoes helps to thicken the syrup as it cooks.}
- ½ cup packed brown sugar
- ½ cup white sugar
- 1 tsp Maple Extract
Add water and sugars to a saucepan on medium heat. Continue to stir until sugars are dissolved. Add in Maple Extract. Continue boiling until you’ve reached your desired consistency, keeping in mind your syrup will thicken as it cools. I usually end up boiling mine for roughly 10-15 minutes.
TIP: If you do not have Maple Extract on hand, be creative! Use Vanilla (one of our favorites!), Almond, Strawberry, Cinnamon, etc.
Once your syrup is cooled enough, you can pour it into a glass jar or bottle, or re-use an old syrup container. It will keep in your refrigerator for up to 2 weeks. If the sugar begins to crystalize, you can put the container in some hot water to re-dissolve the sugar particles.
One of the things I love most about making my own syrup is the cost. This recipe makes just over 1½ cups of syrup at a cost of roughly 35¢! Pure Maple Syrup is very expensive, and can be hard to come by. Imitation maple syrup is more common, and costs a lot less than the pure syrups. However, most imitation maple syrup in grocery stores have a main ingredient of High Fructose Corn Syrup, amongst other big-named-products-I-can’t-pronounce. Who wants that for breakfast?
Now you can have the best of both worlds! The combination of brown sugar and white sugar gives this Homemade Pancake Syrup a rich flavor, while the extract tops it off. You won’t have to deal with soggy pancakes just to enjoy the flavor and ease of homemade syrup.
Brilliant – simply brilliant!
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Ah! The old potato water trick! Good idea. I always used potato water to make gravy b/c it makes it thicken easier & makes gravy smoother but never thought about it in anything else. Glad you were thinkin’. Thanks.
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Good to know!
My parents always made their own syrup and the store-bought stuff is too thick for me. LOL
Wow, what a brilliant idea! Thanks! And stupid question: do you think pasta water would work similarly? Not as healthy, I suppose, but still better than HFCS.
@Anne @ Quick and Easy Cheap and Healthy, Hmm, you pose a great question! I would *think* it would, because they both are starchy. It sure wouldn’t hurt to try!
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That is a frugal and creative idea. I love it. I’m also taking note to what @Judy B said about using potato water in gravy. I need to remember that one too.
I started a new link-up on Wednesdays, Kitchen Economics: Cost Cutting Tips to Save Money in the Kitchen. I would love for you to stop by next Wednesday.
Thanks ~ Kristia
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I’m guessing this should be kept in fridge?
@Jaclyn, The post mentions that it will keep in the fridge for up to 2 weeks–having said that, we’ve accidentally left ours on the counter for a few days, with no issues. I’m no expert, by any means, but I personally do not see why this would HAVE to be in the fridge if it’s going to be used up in less than a week. It’s basically just sugar and water.
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Just tried this and it worked like a charm. The kids loved it! I just replaced water with potato water in my normal syrup recipe… worked like a charm… I must admit, though, that my recipe calls for more than double sugar than yours does! 🙂 I also took a small strainer to the top of it while it was boiling… I got some mini pieces of potato out of mine.
Thanks for sharing this. I’ve never been a big fan of syrup because it always to thick or sweet. I love the idea of making my own. Can’t wait to try it.
Oh yeah, I think I’ll try a mint version; love mint…
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Where do you buy Maple Syrup extract? I have a coupon for Mc Cormick extracts right now, but don’t see it at Walmart on line. Thanks for the tip!
@Kristen Warner, I’ve always gotten mine at WalMart. Maybe they don’t offer them online?
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@Kristen Warner,
“Mapleine” is usually available at the regular grocers, along with the pancake syrups. I also suggest Amazon.com. They sell pure maple sugar, as well as local coops, where it is usually available in bulk. I usually just buy 1/4 pound. It goes a long way. Hope this is helpful.
I added 2 T. pure maple sugar that I got at my local coop. It “bumps” the flavor. Just a 1/4 pound is usually affordable and it goes a long way.
Great idea! Would cornstarch work?
@Elizabeth, I’ve tried cornstarch before, and it does work–but it’s not my preferred method. I can’t really explain it, but it was “off” a bit. But, it does work.
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Thought I would suggest using a small amount of Clear jel to thicken the syrup. Clear jel is a derivative from cornstarch. It is a powder. It comes in two forms. There is Clear jel for cooking and Clear jel that is an instant which is used in thickening puddings. It is the only thickening agent used in canning. I can alot of different pie fillings and clear jel is wonderful to use. It can I hope this helps.
i am new at cooking want to know how this works. you are boiling potatoes after you strain the potatoes you have starchy water correct/ then you strain the potatoes and use the water for the syrup is that correct?