Pancake & Waffle Toppings (Part 1) **
Submitted by nikkij
Seven homemade pancake and waffle syrups from scratch: brown sugar, orange, apple cider, spicy cider, honey maple, spiced maple, and whipped maple. Quick stovetop recipes.
YIELD
12 servingsPREP
10 minCOOK
10 minREADY
20 minDitch the bottle and make your own pancake and waffle syrups from scratch. This collection gives you seven different options, each one simple enough to stir together in a saucepan while the batter cooks.
Brown sugar syrup is the workhorse of the bunch, ready in about five minutes with just brown sugar, water, butter, and maple flavoring. Orange syrup brings a bright citrus hit that’s fantastic on buttermilk pancakes. The two cider syrups lean into fall flavors, one clean and simple, the other thickened with cornstarch and spiked with pumpkin pie spice and lemon juice.
For pure indulgence, the spiced maple version simmers real maple syrup with butter, cinnamon, nutmeg, and allspice until the kitchen smells like a cabin in Vermont. The whipped maple syrup is more of a compound butter, creamed until light and spreadable.
Kitchen Tips
- Stir constantly while boiling any sugar-based syrup. Sugar scorches fast and goes from golden to burnt in seconds.
- Make syrups ahead and store in jars in the fridge. Most reheat beautifully in the microwave or a small saucepan.
- The whipped maple syrup contains raw egg yolk. Use pasteurized eggs if serving to anyone in a high-risk group.
Variations
- Add a splash of vanilla extract to any of these syrups for extra depth.
- Stir fresh berries into the warm orange syrup for a fruity compote-style topping.
- Use the spiced maple syrup on oatmeal, French toast, or drizzled over roasted sweet potatoes.
Ingredients
Directions
BROWN SUGAR SYRUP: In medium saucepan, combine 1 cup firmly packed brown sugar and 1 cup water; bring to a boil, stirring constantly.
Boil 5 minutes and remove from heat.
Stir in 1 Tbls butter or margarine and ½ teaspoon maple flavoring.
Makes 1 cup.
ORANGE SYRUP: In small saucepan, combine ½ cup sugar, ¼ cup frozen orange juice concentrate and ¼ cup butter.
Cook over low heat, stirring constantly, until sugar is dissolved.
Makes ¾ cup.
APPLE CIDER SYRUP: In small saucepan, combine ⅔ cup light corn syrup with ⅓ cup frozen apple juice concentrate.
Cook until heated.
Makes 1 cup.
SPICY CIDER SYRUP: In medium saucepan, combine ½ cup sugar, 1 tbls cornstarch and ⅛ teaspoon pumpkin pie spice; stir in 1 cup apple cider and 1 tbls lemon juice.
Cook, stirring constantly, unitl mix thickens and boils for 1 minute.
Remove from heat and stir in 2 tbls margarine.
Makes 1¼ cups.
HONEY ‘N MAPLE SYRUP: In small saucepan, combine 1 cup maple syrup with 2 Tbls honey.
cook until heated. Makes 1 cup.
SPICED MAPLE SYRUP: In medium saucepan, melt ½ cup butter or margarine.
Stir in 1 cup maple syrup, ½ teaspoon cinnamon, ⅛ teaspoon nutmeg and ⅛ teaspoon allspice; bring to a boil.
Cook over low heat, stirring occasionally, for 5 minutes.
Stir well before serving; serve immediately.
Makes 1½ cups.
WHIPPED MAPLE SYRUP: In medium bowl, cream together 1½ cups powdered sugar, ½ cup softened butter, ½ cup maple syrup and 1 egg yolk.
Makes 1¾ cup.
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