It tasted fantastic! Though it was a little thin, which is the principal complaint from the comments of the original recipe. However, it was rather perfect for the thick slices of french toast that I had only soaked in the egg mixture for a few minutes instead than overnight. I'm thinking that I might experiment with less water or possibly corn syrup next time in efforts to get the right consistency. Not sure how long it will keep in the refrigerator, but probably at least a couple of weeks.

Homemade Pancake Syrup
3 Tbs granulated sugar
7 Tbs brown sugar
1/2 c (or a little less) water
1 Tbs 100% maple syrup
pinch of salt, if desired
Dissolve sugars in water over medium-high heat. Bring to a boil and reduce to 1/2 c. Finish with maple syrup and let cool to room temperature.
Makes about 1/2 c.
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