GRRREAT PANCAKE SYRUP SUBSTITUTE!

[ainitfunny]

Years ago, when the kids were home and young, I made french toast for them and myself and then went to the cupboard to discover there was just enough syrup for the kids but not mom. I scoured the cupboard for honey, molasses or even karo, but came up empty handed. Undaunted, I checked the refrigerator for something to put on my french toast. I spied some leftover sour cream from last nights baked potato feast and some raspberry jam. I stretched the half cup of leftover sour cream with about a quarter cup of jam and tasted the mixture! Pure delight! I had the best french toast breakfast of all! Now, my family asks for the sour cream-fruit jam mixture instead of syrup!

 

[nomifyle]

I bet this would be good with substituting plain yogurt for the sour cream.

Judy

 

[psychgirl]

OR, how about sprinkling some brown sugar and butter over the top, or melting BS/butter down into a syrup?? You could also add cinnamon to that, pumpkin pie spice, whatever Your new topping sounds heavenly too! I've used jelly before when we were out of syrup and I almost like that better!

 

[Tundra Gypsy]

I make this homemade pancake syrup; I found it at the below website. I changed the ingredients to 1 Tablespoon of molasses and I like the second batch better. The longer it sets the better it tastes too. We use it all the time and really love it...I had an empty pancake syrup bottle and used that.....looks like the real deal...but no high fructose stuff or additives....

2 cups warm tap water
4 cups sugar
2 tablespoons molasses
1-1/2 teaspoons maple flavoring
1/4 teaspoon butter flavoring (optional)

In a three-quart saucepan combine the water, sugar and molasses. Put the pan on the stove over medium heat. Stir every now and then until the syrup comes to a rolling boil. Watch the syrup carefully because it has a tendency to foam and will boil over if your pan is too small. If this starts to happen, remove the pan from the heat and turn the heat down. After the syrup boils, cover the pot and simmer it for ten minutes over a low flame. Do not stir it for this ten minutes. Remove the pan from the heat. Take off the lid and let it cool on the counter for about 15 minutes. Stir in the maple flavoring (and butter flavoring if you’re using it). Store the syrup in a clean quart canning jar or a clean ketchup bottle (32 oz). I use a funnel to pour the syrup into the jar because the hot syrup can get a little messy. Be careful not to burn yourself.

This syrup is remarkably similar in flavor and texture to real maple syrup. It is thinner than commercial pancake syrups, but slightly thicker than real maple syrup. The taste is clean, simple and fresh. It does not linger in an envelope in your mouth the way some commercial syrups do.


http://www.hillbillyhousewife.com/tag/homemade-pancake-syrup-recipe

 

[Night Owl]

you know Honey works great and has much less calories & you probably always have it in the house. In Asia it is all you can get to put on pancakes with butter....It's very good

 

[Grammytomany]

And I just gained 5 lbs. reading this.

 

[Flippper]

This syrup is remarkably similar in flavor and texture to real maple syrup. It is thinner than commercial pancake syrups, but slightly thicker than real maple syrup. The taste is clean, simple and fresh. It does not linger in an envelope in your mouth the way some commercial syrups do.


http://www.hillbillyhousewife.com/tag/homemade-pancake-syrup-recipe

Nice, I'll have to try it! If you use cane sugar you won't be getting GMO via sugar beets, or through the corn in corn syrup that is everywhere.

Thanks for the recipe!

 

[lisa]

that sounds great aintitfunny!