Homemade Pancake Syrup Recipe - The Creek Line House (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.

In contrast, pancake—or table—syrup is a highly processed product. The primary ingredient is corn syrup and/or high-fructose corn syrup. Some experts suggest that high-fructose corn syrup may be processed differently by the body than other types of sugar, while others say that there's little difference.

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.

Does IHOP have real maple syrup? Generally no, IHOP only serves a chemically synthesized and sweetened syrup with artificial coloring and flavors. However of the 1400 locations in the US, there is one in South Burlington, VT that serves real maple syrup. As New Englanders, we unfailingly bring our own.

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.

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.

Pancake syrups, on the other hand, are often made with preservatives, meaning they can be stored at room temperature even after they're opened. (Maybe my family wasn't wrong after all!) But if the bottle doesn't specifically say that you can store at room temperature, then it's best to just refrigerate it.

In moderation, pure maple syrup is a better option than pancake syrups filled with high fructose corn syrup. It contains antioxidants and a lower glycemic index, which may be better for blood sugar control. Agave nectar is sweeter than sugar, so you can use less to achieve the desired sweetness.

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.

What is the healthiest syrup? ›

No matter if it is light and delicate or dark and robust, 100% pure maple syrup is the healthy all-natural choice.

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.

If your syrup is too thick and you're still boiling, make the next pour a little lighter (for example 0.5 °F lower), and mix your new pour with your first.

Simmer your syrup for 10 minutes as you stir it occasionally. Keep the heat down low and use a wooden spoon to stir your syrup occasionally for 10 to 15 minutes. If it starts to boil, turn the heat down so that it doesn't get too hot.

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

Maple syrup is a less bad version of sugar, much like coconut sugar. It cannot objectively be labeled healthy. If you consume it, it's best to do so in moderation — as with all sweeteners.

On the other hand, pancake syrup is typically a blend of corn syrup, high fructose corn syrup, artificial flavors, and preservatives. This concoction aims to mimic the taste and consistency of maple syrup but lacks the natural goodness and authentic flavor.

We hate to break it to you, but Aunt Jemima and Mrs. Butterworth are imposters. Breakfast syrups in the grocery aisle look pretty similar, but they're not all created equal. Most of the dark, sticky elixirs meant for drizzling on the likes of French toast and waffles don't have a drop of real maple syrup in them.