Pancake Syrup from Scratch Recipe - These Old Cookbooks (2024)

FAQs

What is pancake syrup made of? ›

Pancake syrup, on the other hand, is made with corn syrup and artificial maple extract. If you look at the back of a pancake syrup bottle, you'll likely find corn syrup and high fructose corn syrup listed as the first two ingredients. Other ingredients include caramel color and natural and artificial flavors.

Pancake or breakfast syrup can be stored in a closed container, unopened or opened, in the pantry. It's best to use it within a year, but it will keep indefinitely.

To thicken your pancake syrup you can also add a little extra sugar. Thicker syrups tend to have lots and lots of sugar. Another commonly used method for thickening syrup is mixing in a cornstarch slurry. Mix 1 teaspoon of cornstarch with 1 teaspoon of water and add the mixture to your syrup while it cooks.

In blind tastings, our panel of professional tasters have detected big flavor differences between pancake syrup and maple syrup. Real maple syrup has a clean, complex maple flavor with hints of caramel, vanilla, and prune. Pancake syrups are singularly sweet with little complexity and noticeable artificial flavors.

Let's look at one of the most popular brand of artificial maple syrup, Aunt Jemima, and find out what's really in the bottle: Aunt Jemima Original syrup starts as you may have expected: with sugar—corn syrup and high fructose corn syrup, to be exact. That sounds like a repeat, but the two ingredients are distinct.

Maple syrup can last near forever if it is stored properly. If the maple container is sealed and unopened, keep it stored in a cool, dry place out of direct sunlight. A pantry or cabinet is a good option.

Unflavored syrup can be made in advance and stored in an airtight container in the fridge for up to a month. However, flavored syrups (especially fruit-flavored) should be used within 2 weeks of when they're made. I usually keep mine in a mason jar but any airtight container with a good lid will work great.

Maple (natural) or ms butterworth (corn syrup)? Another added question is, did you already open it, or is it still closed? Closed syrups will not spoil unless they are NOT kept in a temperant place. If their are major temp fluctuations, mold or fungis will start to form.

Keep your mixture at medium heat when mixing it in a saucepan on the stovetop. It doesn't need to boil. Using distilled water helps crystals from forming, however crystallization still happens if the simple syrup is placed in the fridge or if the 2 parts water to 1 part sweetener ratio isn't followed.

Maple syrup that is boiled too long will crystallize and maple syrup that isn't boiled long enough will spoil quickly and will be watery because the concentration of sugar in the syrup will be too low.

How do you keep syrup from hardening? ›

Any sugar crystals remaining in the syrup can cause others to crystallize. Adding a little corn syrup or an acid such as citrus juice will help to prevent this.

The production of maple syrup requires experience and skills, without which the producer could not maximize each sugaring season. Second of all, pure maple syrup is subject to a strict quality control in the province of Quebec, as it has to meet the high standards of the industry in order to be sold.

In June 2021, amidst heightened racial unrest in the United States, the Aunt Jemima brand name was discontinued by its current owner, PepsiCo, with all products rebranded to Pearl Milling Company, the name of the company that produced the original pancake mix product.

I can barely flip a pancake without it falling apart on me.

Your batter could be too loose—add a little flour.

HIGH FRUCTOSE CORN SYRUP, WATER, CELLULOSE GUM, SALT, NATURAL AND ARTIFICIAL FLAVOR, CARAMEL COLOR, SORBIC ACID AND SODIUM BENZOATE (PRESERVATIVES), SODIUM HEXAMETAPHOSPHATE.

While comparable in calories and carbs, maple syrup has a lower glycemic index than sugar. Also, because maple syrup tends to be sweeter, theoretically you can use less of it. But moderation is key, as it is with any sugar. More research is needed, though, before we consider maple syrup the next superfood.

The Bottom Line. Even though maple syrup does contain some nutrients and antioxidants, it is also very high in sugar. Calorie for calorie, maple syrup is a very poor source of nutrients compared to whole foods like vegetables, fruits and unprocessed animal foods.

Consequently, pancake syrup and pure maple syrup also differ in terms of health and nutrition. Sure, both are used as sweeteners and have some calories to them, therefore they should be consumed in reasonable amounts. Even then, pure maple syrup remains a much healthier option if you truly care about what you eat.