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