We spent last weekend in a house in the snow with my in-laws. Although there was menu planning and list-making, we did manage to forget a few things. One of these being syrup for our pancakes. There was no way we were going without syrup. Especially when we had a day of igloo-making ahead of us. We needed all the calories we could get!
I couldn’t sleep one morning, so I decided to look around the web for homemade syrup. What did I find? People have run into the same problem before. They’ve just made pancakes and realized they are out of syrup! Taking inspiration from many different sources, and adding butter and milk to mine, I ended up with this.
This syrup is not for the faint of heart. It’s rich, buttery, vanilla-y and requires just a little to get the job done. Someone described it as pecan pie without the nuts. And when you pour this golden nectar onto pancakes or Dutch babies, just the smell will make you so excited to consume what’s on your plate.
This syrup goes perfectly with Dutch babies since they aren’t too sweet. It would also be wonderful on crepes, waffles, or just plain old pancakes.
Butter Syrup For Pancakes
Rich, butter, brown sugar and vanilla syrup that’s perfect on top of homemade pancakes, Dutch babies, waffles or crepes.
- 1/2 cup brown sugar
- 1/4 cup milk
- 2 Tbs water
- 2 Tbs butter
- 1 tsp vanilla
- Pinch salt
- Mix all ingredients except vanilla on stovetop. Cook over medium heat until bubbling and sugar is dissolved. Remove from heat and stir in vanilla.
- Serve warm.
- This makes a small amount since you want to make it fresh each time you use it.