Small Batch Pancake Syrup
Make this quick and easy small batch pancake syrup in minutes using a few basic ingredients. Perfect for one or two people, with no additives or preservatives.
Servings: 4 servings
Equipment
Ingredients
- 1 cup brown sugar -packed
- ½ cup water
- 4 tablespoons salted butter
- ⅛ teaspoon vanilla extract or maple extract
Instructions
- In a 1-quart saucepan, combine the brown sugar and water. Stir while bringing the mixture to a boil until the sugar is completely dissolved.
- Let the mixture boil gently for 5 minutes, stirring occasionally.
- Stir in the butter until fully melted, then remove from heat and add the vanilla extract.
- Allow the syrup to cool for about 10 minutes before transferring it to a jar for storage. Store in the refrigerator for up to 3 weeks.
Notes
- Use a Small Saucepan: A 1-quart pan is ideal. Larger pans may cause the syrup to reduce too quickly.
- Stir at the Start: Stir often as the sugar and water heat to help the sugar dissolve and prevent sticking.
- Add Butter for Richness: Butter gives the syrup a smooth, rich flavor and texture.
- Reheat Slowly: Microwave in short intervals. The syrup will thin as it warms.
- Add Extracts Last: Stir in vanilla or other extracts after removing from heat to preserve flavor.
- Storage: Keep in an airtight container in the fridge for up to 3 weeks. Reheat and stir if it crystallizes.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 47g | Protein: 0.2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 104mg | Potassium: 77mg | Sugar: 47g | Vitamin A: 350IU | Calcium: 49mg | Iron: 0.4mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
