Pass the syrup

I get a hankering for pancakes about every other week. A peculiar pancake craving came over me yesterday morning and, alas, there was no syrup in the pantry. Channeling my inner Better Crocker I converted the logic of a simple syrup to brown sugar. I could not tell the difference, and in fact, I may save myself $7 for a 12 oz. bottle of maple syrup and make it this way all of the time…
Brown Sugar Pancake Syrup
1/2 cup of pressed brown sugar
1 tsp. cornstarch
1 cup hot water (not boiling)
Directions:
  1. Pour hot water into a small sauce pan containing brown sugar and cornstarch. Set heat to medium-high and whisk until sugar dissolves.
  2. Stir constantly until boiling.
  3. Continue to boil for 1-2 minutes, stirring constantly
  4. Pour into serving pitcher and enjoy hot or cooled.

Published by

Lauren

Lauren Warnecke is a freelance writer and critic based in Chicago, IL. She is the dance writer and critic for the Chicago Tribune, a culture critic at Chicago Magazine, and has credits with See Chicago Dance, the Windy City Times, Dance Magazine and Pointe, among others. Since 2009, Lauren has blogged about dance in the American midwest at artintercepts.org. She is also a group fitness instructor and part-time faculty member at Loyola University Chicago

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