Quick & Easy Pancake Syrup

Sometimes you just know you have something in your refrigerator or pantry, just to go grab it and realize...nope, you're out. This happened to me the other night when we had breakfast for dinner. We had fixed Belgian waffles, pancakes, Monte Cristo Waffle sandwiches...and there was no syrup. Then I remembered that I had wanted to buy real maple syrup on my last trip to the grocery store, and apparently it had been made with gold because it was outrageously expensive. I passed on it, but couldn't bring myself to buy the imitation syrup either. With all the caramel coloring and other weird ingredients, I just left the aisle in disgust. 

Well, it turns out, pancake syrup is pretty darn easy to make. Like 4 ingredients easy (and one of those is water). It also only takes about 5 minutes. I know a lot of people are very anti corn syrup right now, but I'm still on the fence. It obviously has it's negatives, but I have 2 words for you...Pecan. Pie. Y'all have to remember I'm from the South, and pecan pie is a tradition. As is Karo syrup. So, I wasn't too worried about making pancake syrup with it...especially since I've been eating that other artificial stuff for years.

Easy Maple Syrup

1/2 cup Karo® Light Corn Syrup
1/2 cup sugar
1/4 cup water
1/4 teaspoon maple extract

• Combine corn syrup, sugar and water in a medium sized sauce pan. Bring to a boil over medium-high heat. 
• Remove from heat and stir in maple extract.
• Let cool to desired temp. (It will thicken as it cools)
• Serve over pancakes/waffles, etc.

*I keep mine stored in the fridge

Recipe Source:  Karo Syrup website

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