Homemade pancake syrup is one of those DIY recipes that I gave a try a few years back and didn’t much care for it. My batch turned out VERY sweet and VERY thin. I decided it was a recipe that needed more work but then never gave it a try again.
This past week, however, I decided to give it another shot when I came across something I had jotted down a few years back. It was a strategy for homemade syrup that instead of just using plain water in the mixture like most recipes, instead used water reserved from boiling potatoes. The thought was the water would have some residual potato starch and that would help to thicken up your syrup mixture.
What the heck, I thought ~ Let’s give it another try ~ Let’s see what some potato water can do.
I mixed together 1-1/2 cups of reserved potato water, 3/4 cup brown sugar, and 1/4 cup white sugar and boiled it on the stove for about 5 minutes. I then added 1 teaspoon of maple extract and let it cool.
And the result . . . was still just so-so.
On a positive note, the syrup did not taste like potatoes 🙂 It was also not as sweet as the first version I tried and that was better too.
BUT, it was still very thin and wasn’t all that tasty either.
So it’s back to the drawing board again on this one I think. I love my homemade pancakes but the homemade syrup has proved a little trickier for me (or maybe I’m just too finicky). There seem to be several things that play into getting this recipe right including the water to sugar ratio, the length of time you boil the mixture, AND apparently lots of people feel that Mapleline extract is the very best one to use in a homemade pancake syrup recipe too.
How about you? Do you have a strategy for making homemade pancake syrup that works for you?
Feel free to leave a comment below – I’d love to learn!