Cinnamon Vanilla Pancake Syrup

On Saturday I had book club/brunch with some of my absolute favorite people in the world — Allison, Kathy, Jill, and Erin. I took my lovely rose waffle iron with some batter I’d mixed at home. With apologies for my semi-cheapness, I also brought along my half-maple homemade syrup.

I love maple syrup, for both its taste, and the fact that it’s all-natural. What I do not like is the fact that, at its cheapest, it’s $16.99 per quart.* Ugh. Yet, I cannot bring myself to buy what presents itself as “syrup” in the grocery store: artificially-flavored, artificially-colored, preservative-filled corn syrup.  Or, actually, it’s usually watered down corn syrup to which additional thickeners have been added.  Double ugh.  So, I came up with a compromise.

The “compromise” does have some corn syrup in it, so it’s not all-natural.  But, let’s not kid ourselves;  syrup is not health food;  it’s liquid sugar.  So, it should be used in moderation, anyways.  🙂

To my sincere surprise, everyone at the book club really liked my syrup (and the waffles,too!).

Obviously, this recipe can easily be halved, but as I already had one empty quart (32 oz) syrup container, I just make enough to fill it.

Cinnamon Vanilla Pancake Syrup
Makes 32 oz (4 cups)

  • 2 cups pure maple syrup
  • 1 cup light corn syrup
  • 1 cup dark brown sugar, packed
  • 2 tsp real vanilla extract
  • 1 tsp ground cinnamon
  • 1-2 Tbsp water

In a 2 cup glass measure, pour 1 cup corn syrup.  Into the corn syrup, measure the vanilla, cinnamon, and brown sugar.  Stir to mix, then add enough water so that you have 2 cups of the mixture.  Cook about 3 minutes in the microwave, stirring every minute or so, just until the mixture boils.  (Keep an eye on it, as once it starts boiling, it will froth up and easily boil over.)  Carefully remove the glass cup measure from the microwave, and with a a fork or small whisk, stir until the brown sugar is totally dissolved.

Into an empty quart syrup container, quart jar, or other 32 oz container, measure 2 cups maple syrup.  Then, pour in the brown sugar mixture.  Close, and shake to mix.

—————

*Locally, here in the Phoenix area, Costco currently has quarts of pure maple syrup for $16.99/quart.  Trader Joe’s has quarts for $17.99.

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About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on March 9, 2009, in Books I'm Reading, Friendships, GF Recipes, GFCF Recipes. Bookmark the permalink. 6 Comments.

  1. I was going to suggest finding a local farmer who makes syrup that you could buy from directly. Then I saw again where you live. So that won’t work. My family makes syrup and I forget how expensive it can be when you don’t get the unlimited supply for free. But it takes hours upon hours and lots of energy to make syrup, so at least the cost is somewhat justified. Grocery stores do mark it up a redic amount though!

  2. This is SO awesome! I have been looking for an alternative for the price of real vs. the yuck of the fake. So I just kept buying the fake. So now I will be making this.

    I think that I have worked up the nerve to try the rice milk recipe. I know that sounds awful. But I love my cow’s milk!! I could drink a gallon a day. It doesn’t bother me in the least but I think it might some of the other people in my family. I don’t even really like soy milk but my kids do so they will probably love this.

    • I didn’t realize you had to be dairy-free, Christy! Or, is there some other motivation for wanting to try rice milk?

      I hope both recipes work well for you! I’m a fan of feedback once the recipe has been made, even if it’s negative. (Hope it won’t be negative, though!)

  3. Karen — I can always count on you for a frugal and sensible approach to things like this 😉 We love maple syrup around here, but I’ve avoided it since last year when the prices doubled. This looks like a great way to stretch it a bit and I’ll be tempted to give it a try if the prices start easing up. I can’t bring myself to buy the fake stuff either and I’ve forced the fruit syrups on my family as a substitute 😉 The vanilla and maple sound like a lovely combo to me!

    Don’t know if you’ve seen it or not, but I found this an interesting read — Wallet Pop: Maple Syrup Prices at Peak — I had no idea that maple syrup pricing was so complex…

  4. I know this post is old, but I was just perusing your recipes and thought I’d share my maple syrup solution. Sprouts sells maple flavored agave syrup for about $3.60 a bottle. I think the bottle is 16 oz or so.

    My kiddos love it and I like the light flavor better than maple syrup.

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