Homemade Maple Syrup & Pancakes


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Homemade Maple Syrup

Homemade Maple Syrup

Homemade maple syrup and homemade pancakes are very easy to make and cheaper than buying pre-made or mixes. There have been many times I’ve wanted pancakes and had no syrup until I learned to make it. Nothing replaces real pure maple syrup, but this recipe is a great one to have on hand and certainly more affordable. Best of all, you’ll never have to worry about running out as long as you have the ingredients on hand.

Homemade Maple Syrup Ingredients
  • 2 cups packed brown sugar
  • 1 cup water
  • 1 tsp maple extract, or to taste
  • 1/4 tsp vanilla extract
Homemade Maple Syrup Directions
  1. Combine sugar and water in medium sauce pan.
  2. Bring to boil, stirring constantly until the sugar has completely melted.
  3. Remove from heat and let stand 30 min.
  4. Add maple and vanilla extracts, stir well.
  5. Refrigerate in tightly covered container.

Homemade Pancakes
  • 1 1/2 cups all-purpose flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 1 Tbsp sugar
  • 1 1/4 cups milk, almost room temp works best
  • 1 egg, almost room temp works best
  • 3 Tbsp butter, melted
Pancakes Directions
  1. Sift together flour, baking powder, salt and sugar in a large bowl, sift twice for fluffier pancakes.
  2. Make a well in the center and add milk, eggs and melted butter, stir until just blended, do not over mix.
  3. Heat a lightly oiled griddle or non stick pan over medium heat.
  4. Use about 1/4 cup of batter per pancake, brown on both sides, serve warm.
  5. Yields 6-8 pancakes
Homemade Buttermilk Pancakes
  • 3 cups all-purpose flour
  • 3 Tbsp sugar
  • 3 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs
  • 1/3 cup butter, melted
Directions
  1. In a large bowl mix combine all dry ingredients.
  2. In a smaller bowl combine all liquid ingredients, keeping the two separate until ready to cook.
  3. Heat a lightly oiled griddle or non stick pan over med/high heat.
  4. Mix the liquid mixture into the dry mixture and stir until just blended, do no over mix.
  5. Use about 1/4 – 1/2 cup of batter per pancake, brown on both sides, serve warm.
  6. Yields 10-12

Let me know if you try any of the homemade maple syrup or pancakes recipes. Now I’m hungry and am off to cook 😉

~Valerie

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Comments

  1. Wonder how far in advance I can make the pancake batter and store in the frig?

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