Monday, March 22, 2010

Maple Syrup

I make sure I always have a bottle of maple extract in my pantry because if I do I will never be without syrup for pancakes, waffles, and french toast! My family lives for these breakfast items so this is a good thing!


1 cup white sugar
1 cup brown sugar
1 cup water
1 tsp maple extract
1 tsp vanilla
2 tbsp butter


1.While I am making my pancakes I put the first four ingredients into a sauce pan and tun on the heat to high. Stir to mix all ingredients.
2. When it starts to boil turn heat to med-med low. making sure it does not boil over, (it smells bad on your burner and is a pain to clean up).
3. When my pancakes are done I take off the heat and add the vanilla and butter. (about 10 minutes)
4. Stir and serve warm.

Jo's tip's: Store extra syrup in the fridge. If you let it sit too long in the fridge it will form sugar crystals, but hot water cleans those up nicely.


FabFrugalFood said...

What a fabulous idea - and I'll bet it's more flavorful than Autn Jemima!