Appalachian Pancake Syrup Recipe
Make this easy syrup recipe handed down from generation to generation of Appalachian women. This is a pancake syrup recipe without corn syrup. By making the syrup recipe without high fructose corn syrup, those with dietary restrictions can enjoy a tall stack of pancakes drizzled with freshly made decadent syrup.
Servings: 12 servings
Equipment
- Candy thermometer
Ingredients
- 1 ¼ cups (300mL) water
- ½ cup (113g) light brown sugar
- ½ cup (100g) granulated sugar
- 1 tsp (5mL) white vinegar
- 1 tsp (5mL) vanilla
- ⅛ tsp (.625g) salt
Instructions
- In a 3 qt or larger saucepan, combine sugars, vinegar, vanilla and salt. Gradually add water.
- Place pan on stovetop and turn knob to medium to medium-high heat. Stir the sugar gently until all the sugar is dissolved. Do not allow mixture to come to a boil while dissolving sugar, adjust heat up or down as needed. Stop stirring when all the sugar is dissolved.
- Once the sugar is dissolved, turn back up the heat if necessary and bring to a boil. As soon as the mixture comes to a boil, place a lid on the pan and let the mixture boil for 2 minutes. Do not leave unattended.
- Carefully remove the lid after the 2 minutes has passed by tilting the lid away from your hands and face, as steam will escape. Continue to boil for 10 - 20 minutes or until the bubbles slow and the syrup visibly thickens and begins to take on a syrup smell. Syrup should reach between 220°F (104°C) - 230°F (110°C) for best results. For a great consistency both at room and chilled temperatures, aim for 225°F (107°C.)
- Turn off the heat and carefully remove the pan from the burner and allow to cool completely before attempting to eat or store. Once cool, pour into a container with an airtight lid. Stores up to 2 months. Does not need refrigeration.
Notes
Caution: cooking syrups, candies and fudges on an electric glass stovetop can lead to pitting of the glass. This is not covered under most manufacturer's warranty and can permanently mar the surface and lead to cracks developing as the stove ages. It is not advised to use an electric glass stove top for these confections.
Pouring hot syrup into soda lime glass and ceramic can cause thermal shock. This can lead to cracks, fissures, breaks, shattering and exploding of the container. Allow the syrup to cool before transferring to storage.
If crystallization occurs, simply return the syrup to the stove top and gently heat until all the sugar is dissolved.
Vanilla extract can be replace by any desired extract or omitted entirely. Imitation vanilla may be used in place of pure vanilla extract.
This recipe makes a little over 3/4 cup (225mL) of syrup.
Syrup will be thicker if kept chilled. It can be thinned by allowing to come to room temperature or gently heating.
Nutrition
Serving: 1 tbs | Calories: 49 kcal | Carbohydrates: 12.8 g | Sodium: 19.4 mg