Make your own three-ingredient PancakeSyrup -- you'll be amazed how quick and easy it is! Plus, when you make it yourself, you don't have to worry about any artificial ingredients or corn syrup.
COMBINE: Add the butter, sugar, salt, and water to a medium-sized saucepan over medium heat and bring to a boil. Stir occasionally. Once boiling, cook for 1 full minute while stirring frequently.
BOIL: After 1 minute, turn the heat down to medium low and simmer for 5 minutes, stirring frequently. Remove from heat, let stand for 5 minutes and then stir in extract, adding to taste (Add slowly, starting with 1 teaspoon -- it's always easy to add more!).
STORAGE: Serve over your favorite breakfast recipes or let cool and store for future uses. Syrup will store well for 1-2 months in an airtight container in the fridge.
Video
Notes
Note 1: Maple extract: This extract is just as readily available as vanilla or almond extract! Check among the other baking extracts in the grocery store. I recommend McCormick’s® pure maple extract for the best and purest flavor (not sponsored). Add maple extract to taste; intensity will vary depending on the brand you use.