Melt In Your Mouth Homemade Pancake Syrup
This recipe is for a thick, rich, brown sugar and butter pancake syrup. It works great with vanilla or maple flavoring, or just as it is.
vanilla or maple flavoring
chopped walnuts or pecans
Mix ½ cup water with ¾ cup brown sugar and ¼ cup white sugar in a saucepan.
Over medium-high heat, bring to a gentle boil, stirring to dissolve the sugars. Add a pinch of salt.
Continue to boil for 4-5 minutes until the syrup thickens.
Remove from heat. Stir in the butter until it’s fully melted and well blended.
Add in the vanilla or maple flavoring. As it cools, the syrup will get thicker.
For extra flavor, you can add chopped nuts (optional). Simply add 2 tablespoons toasted, chopped walnuts or pecans to the finished syrup.
To toast the nuts, place on a lightly greased cookie sheet and toast for 3-5 minutes at 350 degrees. Take them out and let them cool before chopping them.
Refrigerate any leftovers and use within 1-2 weeks.