It’s almost the weekend, and weekends make me think of pancakes or french toast. Maybe someday waffles, but I don’t have a cast iron waffle maker yet.
In order to really enjoy such breakfast yummies, a good syrup is necessary. Aunt Jemima is not invited. Real maple syrup just can’t be beat in flavor and consistency, but the price tag can be a bit prohibitive for many families. A quart is usually around $15, while other breakfast syrups will run you a couple of dollars. The ingredients in fake syrup leave much to be desired when it comes to health and nutrition, making that cheap price tag not so great in the long run. Is there an easy answer to this breakfast dilemma?
Yes, dear readers, I believe there is.
I had seen recipes for homemade breakfast syrups in the past, and decided one day to try mixing a homemade sugar syrup with maple syrup to make the goodness of maple syrup stretch. It’s worked great! The recipe is very easy, and if you can handle making a box of macaroni and cheese, you can easily handle this kitchen job, too.
The syrup recipe I use is a spin-off from Hillbilly Housewife’s Pancake Syrup recipe. I tweaked it a little based on what we have here at home.
Maple Breakfast Syrup
- 1 pint maple syrup
- 2 cups rapadura or sucanat (if these are unavailable, any sugar will work)
- 1 cup water
- 1 T. molasses
- 1 t. vanilla extract
- pinch salt
- Pour maple syrup into a quart jar and set aside. Whew! That was easy!
- In a medium saucepan, bring water and sugar to a boil, stirring occasionally. Watch the pan as this can foam up and over the pan quickly.
- Once it boils, bring it down to a simmer over low heat with the pan covered for ten minutes. Do not stir.
- After the ten minutes, remove the lid and allow to cool for about 15 minutes. Stir in vanilla, molasses, and a pinch of salt.
- Pour sugar syrup into maple syrup. You should have a full quart jar now.
- Keep in the refrigerator, and enjoy your breakfast.
I use blackstrap molasses in this recipe. Because it is high in iron, I keep it around for baking and other recipes calling for molasses. It does give the syrup a heavier flavor and dark color, though. If that’s not what you’re after, you could try a lighter molasses, or maybe even honey. I think I’ll try it with honey once Baby H hits the one-year mark, and see how that changes the flavor. You could use maple flavoring in place of the vanilla, but look for a natural brand. Flavorings in general make me a little suspicious, so I like to stick with faithful vanilla extract.
Now then, wasn’t that easy? A simple, natural way to sweeten your pancakes, waffles, and french toast, and make your grocery budget stretch a little bit farther!