"Why go out of your way to make syrup when you can just buy it at the store?" I asked my roommate when she insisted we make syrup from scratch. But seeing as how she agreed to make the pancakes, I deemed it reasonable that we do the syrup her way. After sifting through a few Google search results, I came across an easy vanilla syrup recipe from Food.com; all you need is water, sugar, vanilla extract, and about five minutes. Although it's high in sugar, the result is purer than the store-bought alternative. Here, you don't have to worry about preservatives and high fructose corn syrup.
Serves: Enough syrup for 4-6 servings of pancakes/waffles Cook time: About 5 minutes
Ingredients: 1 cup water 3/4 cup white sugar 1/3 heaping cup brown sugar 2 tsp pure vanilla extract OR 2 tsp maple extract
1. Heat the water and sugar in a small, uncovered saucepan at medium-high heat, until it boils, about 4-5 minutes. Make sure to stir occasionally. Once the mixture is smooth and the sugar is melted, turn off the heat.
2. When the mixture starts to cool, stir in either the vanilla or maple extract.
My Notes:: Vanilla or maple extract? While I appreciate the earthy, molasses-like flavor of maple extract, I prefer the lighter, more floral sweetness of vanilla extract in my syrup.
What I did differently from Food.com: Because I wanted to ensure a thick-enough syrup, I used a heaping 1/3 cup of brown sugar. I figured anything more than that would result in overbearing sweetness. And, to counteract the extra bit of sugar, I used a tad less vanilla extract than Food.com.