Prep 5 mins
Cook 2 mins
This is the "syrup" my relatives always served us with their *delectable* Swedish Pancakes. I made it once for my husband and he never wanted me to make my maple syrup again!
- Combine ingredients and bring to a gentle rolling boil for 1 - 2 minutes, while stirring occasionally. Serve warm and keep in fridge for up to two weeks.
Although I do like a pure maple syrup, I'm also a big fan of just plain ol' light corn syrup on pancakes & waffles, so I used a light corn syrup & a light brown sugar when making this recipe & the resulting syrup was absolutely delicious! Thanks for sharing this keeper of a recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]