Summertime in my family means two things: lots of pancake breakfasts and vacation properties close to a body of water.
They don’t always go together. Being away from the well-stocked pantry of our home kitchens whether staying in a family or rented vacation house is a given. My mother would frequently bake a batch of pancakes only to find just before serving that there was no maple syrup, and it now happens to me more frequently than I’d like to confess (and the grocery store is 20 minutes away).
But my family quickly discovered that the absence of maple syrup should never be an excuse for skipping pancake day. Instead, we used our imagination. We either cooked berries with sugar until they turned into a sweet, warm sauce or transformed our jam into fruit syrup. It turns out there are countless possibilities for making sweet, syrupy toppings to sprinkle over pancakes. Here are my top 5 techniques to get you going.
In a small skillet over medium heat, combine some jam (or jelly, or preserves, or marmalade) with a little bit of water to create a delectable maple syrup replacement. When the mixture is smooth, add more water as necessary to achieve a pleasant, syrup-like consistency.
You may make a thick, tasty syrup by simmering your favorite fruit with a little sugar for a few minutes, then reducing the mixture. Just use fruit juice if you want to keep it simple, or add some fresh herbs as it cooks for more flavor.
What is the composition of pancake syrup?
I’m sorry to break your bubble, but you’re mistaken if you believe the pancake syrup you’ve been purchasing at the grocery store is the real deal—pure maple syrup. (More interesting information on maple syrup is provided here.) But do not worry. You’ll discover the distinction and its significance.
What’s the Difference?
The list of ingredients is where pure maple syrup and pancake syrup diverge most. Simply boiling down maple tree sap to a thicker consistency yields pure maple syrup. I’m done now. a single component.
On the other hand, pancake syrup is created using corn syrup and synthetic maple flavor. Corn syrup and high fructose corn syrup are probably stated as the first two ingredients on the back of a pancake syrup bottle. Caramel color and both natural and artificial tastes are additional components.
Why Does Pure Maple Syrup Cost so Much More?
Because it requires a lot of labor, pure maple syrup is pricey. How so? The beautiful term for them is “sugarmakers,” and they place spouts into maple trees to collect the sap in buckets that hang below the spout. After being transported to a sugarhouse, the sap is cooked down until it evaporates and becomes thick and syrupy. (Some sugarmakers transport the sap from the tree to the sugarhouse via tubing.)
Because pancake syrup doesn’t contain maple syrup, it is substantially less expensive to make. It is also more efficient to produce large batches in a factory as opposed to smaller batches in a sugarhouse. By reducing expenses, this procedure allows for a reduced pricing.
So Why Do We Even Use the Imitation Stuff?
Most likely, it boils down to cost. It’s simple to become confused while perusing the syrup section in the supermarket store. Since you want to save money, you naturally search for the lowest pricing. Most likely, although not recognizing it, you would choose the $3.99 alternative if given the choice between a $7.49 bottle and a $3.99 bottle that might be bigger.
Does It Really Matter in the End?
Depending on what you desire, yes. There is nothing wrong with buying a bottle of pancake syrup to go with one of our best pancake recipes if cost is a major consideration. It doesn’t necessarily indicate that something tastes bad because it’s inexpensive.
Choose pure maple syrup if you want a natural, artisanal product. It lacks artificial additives and preservatives and has a fuller, richer flavor. Spread some on a sumptuous breakfast, like this French toast with mixed berries. Or go one better and incorporate it into one of these incredibly cozy fall maple desserts.
How can homemade syrup be made?
Simple syrup can be made if water can be brought to a boil.
- Over medium heat, add the sugar and water to a small saucepan.
- Stir the sugar until it dissolves.
- Pour into a glass jar and cover tightly after allowing to cool.
- Simple syrup can be stored in the refrigerator for about a month.
What syrup works the best on pancakes?
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You cannot argue that pancake syrup is a necessary component of the breakfast experience, whether you prefer the syrup to soak into your pancakes or to collect in the waffle squares. Pancake syrup also provides the ideal amount of contrast to savory breakfast meats like bacon and sausage when it spills to other regions on your plate.
To find the best pancake syrup, we tested 11 different varieties that are all sold in grocery stores or online. Six tasters participated in this test, which was conducted over a number of weeks. In order to test each pancake syrup separately and see how each type of syrup interacted with the pancakes, we drizzled each syrup over the pancakes made during our boxed pancake mix test as well as on empty spaces on the plate. We evaluated products based on their taste, consistency, and overall value. Our best choice is Country Rich Homestyle Syrup by Pearl Milling Company, which strikes the ideal balance between sweetness and butteriness and has an excellent consistency.
What makes pancake syrup healthy?
Although syrup is a fantastic addition to pancakes, it is not recognized for being particularly healthy. There are a few choices if you’re looking for the healthiest syrup:
- Unlike the corn syrup present in the majority of pancake syrups, pure maple syrup is a natural source of sugar. In addition to being tasty, maple syrup provides several health advantages: Along with nutrients like magnesium and zinc, it also contains antioxidants. Pure maple syrup’s sugar does not have the same major effects on blood sugar levels as refined sugar does.
- The greatest sugar-free pancake syrup you’ll find is Lakanto Maple Flavored Syrup if you’d want to stick with it. It’s vegan and keto-friendly because monk fruit is used as the sweetener in place of sugar.
- You could alternatively omit the syrup and top your pancakes with raw honey. In addition to having nutrients like iron, potassium, zinc, and antioxidants, it is sweet and sticky like syrup.
What works best as a maple syrup substitute?
Cook it until it begins to melt and become brown over medium heat. Use a wooden or silicone spatula to slowly swirl the pan or to gently fold the liquefying sugar from the sides into the center.
As soon as the sugar starts to turn an amber liquid, remove the pan from the heat. Reserve.
In the saucepan, combine the melted brown sugar with the caramelized sugar. Stirring often while simmering will help the fluid reach a syrupy consistency.
Whisk in the butter and maple or vanilla extract after turning off the stove.
Can I Use This Maple Syrup Substitute in Baked Goods?
In baking, maple syrup gives mixes and doughs moisture and sweetness. Although you can’t use this alternative in lieu of maple syrup in baking recipes, you can alter your recipe to replicate maple syrup’s flavor and effects:
- For every 3/4 cup of maple syrup called for in the recipe, use 1 cup of sugar.
- For every cup of sugar you actually use, add an additional 3 tablespoons of liquid.
- Sugar is less acidic than maple syrup, so 1/4 teaspoon less baking soda should be added for every cup of sugar.
There are several 1:1 equivalents for maple syrup that you might use when baking. Use molasses, agave nectar, honey, or molasses. The baked items will have a distinct flavor, but due to their texture, they will be just as moist as they would have been with maple syrup. If using honey, keep in mind that since it is ultimately an animal-derived product, some vegans might not feel comfortable eating it.
Careful When Cooking With Sugar
Despite the simplicity of the method, there are a few considerations to make when caramelizing the sugar:
- It’s important to keep a close eye on the caramelizing sugar because it can quickly go from a desirable brown to irreparably burned.
- When handling boiling sugar, you should also use oven mitts to prevent particularly painful burns.
- When cooking sugar, wear shoes, and keep children and dogs out of the kitchen.
What is the shelf life of homemade pancake syrup?
Buttermilk-based homemade pancake syrup is a quick and simple recipe that only needs 10 minutes to complete. You won’t ever purchase syrup again after you learn how to make it.
You won’t believe how easy it is to prepare this pancake syrup recipe. I always prepare two batches of homemade syrup, which I keep in the fridge. Numerous morning recipes, such as Classic French Toast and Buttermilk Pancakes, are a hit with my family.
Because I adore morning cuisine, I hope that scientists continue to endorse breakfast as the most significant meal of the day. Making homemade crepes with a variety of sweet and savory toppings has been a recent favorite among my kids. The best recipes in my repertoire include German pancakes, Belgian waffles, French toast, and buttermilk pancakes, although I will always prefer the traditional morning dishes. And you can bet that I enjoy pairing all of those traditional breakfast dishes with this homemade pancake syrup recipe.
What’s in Homemade Syrup?
- 50 g of butter
- One sugar cup
- Buttermilk, one cup
- 1/4 cup vanilla extract
- 1/8 teaspoon cinnamon powder
- A half-teaspoon of baking soda
Making homemade syrup:
The butter should first be melted in a big saucepan. (Be careful to use a large saucepan; after the baking soda is added, the sugar will bubble and rise considerably.)
After bringing the mixture to a boil, reduce the heat and simmer it, whisking frequently, for 2 minutes.
While continuously whisking, add the baking soda and simmer for a further 30 seconds. (At this point, you’ll see the syrup foam and rise.)
Before serving, take the syrup off the heat and let it sit for a few minutes. Serve warm homemade syrup or keep it in the fridge.
- Authentic jam (raspberry, strawberry, peach)
- Almond butter
- Cheese cottage
- Fresh berries and sugary granules
- Brown sugar combined with sour cream
Your pancake syrup will keep in the fridge for up to a month. Although there is a chance that it will keep longer, syrup has a variable shelf life. For further information on how to store homemade syrup, consult this resource.
How to make pancake syrup thicker:
There are a few things you may do to thicken syrup if you find it to be overly watery. Before adding the baking soda, try heating the pancake syrup on the stove for a little while longer. A simple syrup will thicken when it is heated more.
You can also add a little extra sugar to your pancake syrup to make it thicker. Syrups that are thicker typically contain a lot of sugar.
A slurry of cornstarch can also be added to syrup to thicken it. While your syrup is cooking, combine 1 teaspoon of cornstarch with 1 teaspoon of water. As soon as it reaches the proper thickness, continue stirring.
Maple syrup or pancake syrup, which is better for you?
While undiluted maple syrups have the greatest sugar, Log Cabin Original has the least amount of sugar and lists water as its second ingredient. Most health-conscious people, however, view it as a lesser evil because it isn’t refined sugar and because maple syrup also has nutrients and minerals like potassium and iron (small amounts, sure, but more than pancake syrup).
If you enjoy using maple syrup as a natural sweetener in beverages, desserts (like our maple ice cream below), and other foods in addition to pancakes and French toast, you might be interested to discover that it has fewer calories and carbs than honey (and is also vegan, if that matters to you).
How is flavoring syrup made?
Simple syrup, which is made by entirely combining sugar and water while heating them, serves as the base for flavored syrups, which also have naturally occurring or manufactured (synthesized) flavorings dissolved in them. Another option is to use a sugar replacement.
Who or what makes simple syrup?
I have strong feelings regarding simple syrup because I was a barista in the past. Even though I’d never pass judgment on a customer’s drink selection, I did actually shudder whenever I watched someone add sugar to their iced coffee. Reviewing the science: At low temperatures, it might take a long time for solids, such sugar granules, to dissolve. Even if you vigorously stir the ice, the sugar will continue to settle to the bottom of your cup. Syrup, though, is a straightforward remedy.
A liquid sweetener called simple syrup is created by combining sugar and water. That is it, exactly. Simple syrup is a crucial ingredient in many iced drinks and cocktails because it equally distributes sweetness throughout beverages of any temperature (like sparkling beet lemonade or a whiskey sour).
There are two primary types of simple syrup: rich syrup, which is more viscous and is created with twice as much sugar as water (2:1 ratio), and standard syrup, which is made with an equal amount of sugar and water (1:1). Everything can be weighed out by volume (for example, 1 cup sugar to 1 cup water), but if accuracy is important to you, weighing your water and sugar will produce results that are slightly more precise.
Simple syrup can be made in two different ways: hot and cold. You get to choose your own adventure at this point because both methods are really simple and each has its own distinct benefits and drawbacks.
The heated method of making simple syrup on the stove is more typical. Equal parts of water and sugar should be brought to a boil in a pot while being continually stirred until the sugar has completely dissolved. If you allow too much water to evaporate, your syrup will reduce and cook down, becoming much thicker and sweeter than you had anticipated. Remove from heat, pour into a lidded glass or plastic container, and allow to cool completely before using.
Perhaps because it requires a little more time, the cold approach is generally disliked more than its cooktop equivalent. Many recipes call for stirring sugar and water at room temperature every 10 to 15 minutes, but Drink What You Want author John deBary swears by a different method that doesn’t involve stirring: using a blender.
DeBary explains, “I normally need to utilize [simple syrup] right away, but that’s difficult when it’s hot! Simple syrup is a liquid that may be used immediately that is produced by blending sugar and room temperature water together on high for a full minute and then letting it sit for another full minute.
Simple syrup can be readily altered because it is essentially just sugar water by adding another ingredient that will flavor it. Flavorings can be added by crushing entire spices like cardamom and fennel as well as dried flowers like hibiscus and citrus peels. It’s a low-risk approach to try out various flavors in a drink, according to deBary.
Be careful that the two methods for infusion operate somewhat differently from one another: When utilizing the cold blender technique, place the flavorings, sugar, and water directly into the blender, and blend until smooth. DeBary loves this process since it allows for infusion without a loss in flavor when utilizing delicate ingredients like herbs. When using the hot approach, you can just add your fresh hot syrup and your fruit, herb, and/or spice mixture, and let it sit for 24 hours before filtering.
Once more, it depends on the adventure you pick. Hot-processed ordinary syrup, when properly stored, can last up to a month in the refrigerator and rich syrup, up to six months, claims Food Republic. However, mold can develop in cold-processed syrups in about half the time.
produced more than you can utilize? DeBary advises preserving any surplus simple syrup and defrosting it as required in the microwave or over night in the refrigerator. How easy!