Thick and Rich Pancake Syrup-(Secret Ingredient Pancake Syrup!)

Thick and Rich Pancake Syrup

1½ cups reserved water from boiling potatoes {The potato starch left in the water from boiling your potatoes helps to thicken the syrup as it cooks.}
½ cup packed brown sugar
½ cup white sugar
1 tsp Maple Extract
Add water and sugars to a saucepan on medium heat.  Continue to stir until sugars are dissolved.  Add in Maple Extract.  Continue boiling until you’ve reached your desired consistency, keeping in mind your syrup will thicken as it cools.  I usually end up boiling mine for roughly 10-15 minutes.

TIP::  If you do not have Maple Extract on hand, be creative!  Use Vanilla (one of our favorites!), Almond, Strawberry, Cinnamon, etc.
Once your syrup is cooled enough, you can pour it into a glass jar or bottle, or re-use an old syrup container.  It will keep in your refrigerator for up to 2 weeks. If the sugar begins to crystalize, you can put the container in some hot water to re-dissolve the sugar particles.
One of the things I love most about making my own syrup is the cost.  This recipe makes just over 1½ cups of syrup at a cost of roughly 35¢! Pure Maple Syrup is very expensive, and can be hard to come by.  Imitation maple syrup is more common, and costs a lot less than the pure syrups.  However, most imitation maple syrup in grocery stores have a main ingredient of High Fructose Corn Syrup, amongst other big-named-products-I-can’t-pronounce.  Who wants that for breakfast?
Now you can have the best of both worlds!  The combination of brown sugar and white sugar gives this Homemade Pancake Syrup a rich flavor, while the extract tops it off.  You won’t have to deal with soggy pancakes just to enjoy the flavor and ease of homemade syrup. Written by: Phoebe Hendricks