Homemade Pancake Syrup

Homemade syrup being poured over waffles.

I’m sharing one of the secret tricks I learned in culinary school: the most amazing homemade pancake syrup. It’s like butter and maple syrup all wrapped up in one, but better, with a velvety texture that you’ll dream about for days.

Course Breakfast

Cuisine American

Prep Time 3

Cook Time 10

Total Time 13

Servings servings

Calories 300kcal

Author Meggan Hill

Ingredients

1 cup pure maple syrup
1/3 cup granulated sugar
6 tablespoons butter (3/4 stick) cut into pieces
2 tablespoons water
1/8 teaspoon Salt
1 large egg

US Customary - Metric

Instructions

In a medium saucepan with a heavy bottom, combine maple syrup and sugar. Bring to boil and, stirring constantly, cook until the sauce spins short, wispy threads, about 3 minutes.
Remove from heat. Stir in butter, water, and salt until the sauce is thick and creamy.
In a separate bowl, whisk egg until light and frothy. Slowly whisk in hot maple mixture until smooth.
Wash and dry pan thoroughly, removing any sugar crystals. Return sauce to the pan and cook, stirring constantly, over medium heat until the sauce simmers and thickens.
Serve immediately or cool, cover, and refrigerate for up to three days. Reheat over low heat. If the sauce separates, remove from heat and stir in a little hot water.

Notes

This syrup can be made up to 3 days in advance.

Nutrition