As you might imagine, with a family having 10 children, we go through the pancake syrup! Not to mention that we have pancakes almost every morning so, we definitely use a lot of pancake syrup!
To save time, I have saved two syrup containers (1 gallon each) and make enough to fill both at one time. So you will see in the following pancake syrup recipe that the first recipe gives the amounts to make approximately one quart of pancake syrup. The next amounts are my scaled-up recipe used to make two gallon at a time.
*Update: After being on the GAPS diet and changing our diet to eliminate sugar as much as possible, I now use diluted honey for our syrup. The ratio is 2/3 c. honey to 1/3 c. water. It is delicious and especially when warmed!
Small Batch (1 qt.):
- 2 c. warm tap water
- 4 c. raw sugar (where to buy)
- 2 Tbsp molasses
- 1-1/2 tsp maple flavoring
- 1/4 tsp butter flavoring (optional but very good!)
Large 2 gallon batch:
- 16 c. warm tap water
- 32 c. raw sugar
- 1 c. molasses
- 1 bottle maple flavoring
- 2 Tbsp butter flavoring
In a three-quart saucepan (for small batch) or a three gallon stock pot (for large batch) combine the water, sugar and molasses. Put the pan on the stove over medium heat. Stir frequently until the syrup comes to a rolling boil. Watch the syrup carefully because it tends to foam and will boil over if your pan is too small. If this starts to happen, remove the pan from the heat and turn the heat down.
After the syrup boils, cover the pot and simmer it for ten minutes over low heat. Do not stir it for this ten minutes. Remove the pan from heat and allow to cool. Stir in the maple flavoring (and butter flavoring). Store the syrup in a clean appropriately sized bottle or jar. I use a funnel when pouring to avoid a mess.