We woke up this morning needing pancakes. (OK, I woke up this morning needing pancakes and inflicted my 'needs' on everyone else.) Only problem, no maple syrup in and no desire to leave the house. Came up with this pancake syrup which did the trick. It makes a lot (two plus cups) so cut it in half if you're not making a holy ton for a crowd.
PANCAKE SYRUP
1 C. sugar
1 C. brown sugar
1 C. Karo (light corn) syrup
1 C. water
2 T. molasses
1/4 - 1/2 t. vanilla extract
Stir all ingredients together in a small sauce pan over medium heat until sugars have dissolved. Bring to a very low boil for just a minute or two and remove from heat. Serve it warm, poured over your cakes.
Nice pancake combo too: we had a ripe banana and 'juuuuust-on-their-way-out' strawberries. Sous Chef C mashed up the banana and stirred it into the pancake batter. We sliced the berries, laid them on each pancake after being poured into the pan before the flip. Bueno.
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