I made a major faux pas this past weekend.  I had my family over for brunch with some fabulous pancakes and NO SYRUP!

GASP!

How could a breakfast girl like me not have syrup in the house.  I'll tell you how ... I used it all up when taking that photo pictured above and forgot to buy more when I went to the store!

So, I did what any cook in the digital age would do ... I Googled it.  There had to be a recipe for syrup online.  I found a ton of recipes, but they were all fancy flavored and I was just looking for plain old regular brown-sweet-not-good-for-your-teeth syrup.

I found a recipe for homemade maple syrup, cocked my head to the side and furrowed my brow thinking, "homemade maple syrup, what am I gonna do, grow a tree in my kitchen? I'd love a pop-up tree with a spout."  Turns out is sugar and maple flavoring.  Bleh.  My family is from New Hampshire, so I can't do fake maple.  But, this recipe gave me some ideas for what ingredients to start with.

Just 3 ingredients plus water.  But then, it was too watery.  So I modified.  And modified some more.  And ended up with a  sweet and slow running made-at-home pancake syrup.  And now that I know the ingredients don't have to include hydrogenated thingamajigies or Red Lake #20, I'll never buy store bought again.  Unless, of course, it's authentic New England Maple Syrup.

Pancake Syrup

Ingredients

1/2 Cup Water

1 Cup White Sugar

2 Cups Brown Sugar

1 tsp Pure Vanilla Extract

1 tsp Corn Starch

Directions

1) Add cornstarch to white sugar and mix together.  Then add all ingredients to a large saucepan on medium heat and bring to a boil.

2) Once it begins to bubble, turn heat down to low and stir until all sugar is dissolved.

3) Serve hot off the stove, or let cool for a bit and it will thicken up even more.

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