Pancake Syrup
We don't eat sweets much and I am getting away from making sweet breakfasts altogether. However we do have whole grain pancakes once a week because my nine year old looks forward to making them for us so much. We love maple syrup but it is very expensive and sometimes we run out. I prefer to supply Grade B maple syrup for the table (it is less apt to raise blood sugar) and that is not always easy to find. So I developed this pancake syrup recipe so as to always have a syrup on hand. It has a dark, rich flavor and is made from sucanat so it is probably just as good for you as maple syrup would be anyway! Watch out - it does pour a bit more quickly than maple syrup does.
Ingredients
2 cups cold water
3 ½ cups sucanat
3 Tbl. unsulphered molasses
3 – 5 whole cloves
2 tsp. pure maple extract
Method
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In a medium sized stock pot, combine the water, sucanat and molasses over medium heat. Stir occasionally until the syrup comes to a boil. (It may foam and froth up when it boils so make sure you use a large enough pot. If you discover that your pot is too small, whisk it off the heat until the foam subsides.)
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Once the syrup has come to a boil, turn the heat down to low, cover and simmer for 10 minutes.
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Remove the pan from the heat and remove the cover. Let the pot cool on the counter for 15 minutes or so.
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Stir in the maple extract. Remove whole cloves if you wish.
Serve warm.
Store your syrup in a glass jar in the refrigerator.
- In a medium sized stock pot, combine the water, sucanat and molasses over medium heat. Stir occasionally until the syrup comes to a boil. (It may foam and froth up when it boils so make sure you use a large enough pot. If you discover that your pot is too small, whisk it off the heat until the foam subsides.)
- Once the syrup has come to a boil, turn the heat down to low, cover and simmer for 10 minutes.
- Remove the pan from the heat and remove the cover. Let the pot cool on the counter for 15 minutes or so.
- Stir in the maple extract. Remove whole cloves if you wish.
- Serve warm.
Store your syrup in a glass jar in the refrigerator.
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