Really good pancake and waffle syrup.

[MAX-24-Dean]

Panik said, "On a note entirely unrelated to maple syrup, but I miss the heck out of being able to get piloncillo to put in my coffee."

Lived in latin america several times and liked the piloncillo so much in the coffee that we still buy it here in the states. Also, Abuelitas chocolate grated on frothed milk on top of the coffee.

Original posters recipe for syrup is a good one, very close to one we used to use. I'm now in the dark maple syrup camp.

 

[Rebeldad1]

I like good maple syrup but for pancakes I use a recipe similar to what my Mom made for us kids when we were growing up. We were poor and maple syrup was a real luxury for us but I liked the home made stuff better. When we serve guests pancakes we offer them maple syrup along with my stuff and they usually prefer my stuff.
OK, here's the recipe:
2 piloncillo cones
2 Tbs plus 1/3 cup water
2 Tsp vanilla
1/8 Tsp ground cloves
Put the piloncillo cones and the water in a small pot and cover. Cook over low heat checking every few minutes to see if the piloncillo has dissolved completely. When completely dissolved remove from heat and let cool a bit, then add the vanilla and the cloves. Stir and enjoy.

Piloncillo has a good molasses taste along with other good flavors that some folks find too strong. If you are one of these people a very good but milder version can be made with brown sugar. To use brown sugar use 1 1/2 cups brown sugar and 3/4 cup water.

Notes:
Piloncillo is a version of Mexican brown sugar. It usually comes in truncated cones that are a standard size.
I have found that cheap vanilla and imitation vanilla flavoring both to be not worth buying. Good vanilla is expensive but since not much is used per recipe the cost per use is insignificant. So I suggest just using the good stuff in the above recipe. It just tastes so much better.

what size are the cones? i am seeing from 8oz to 16oz.

 

[etpm]

what size are the cones? i am seeing from 8oz to 16oz.

All I have ever seen in Washington, Oregon, and California are the 8 ounce cones. I was not even aware that they came in larger sizes, thanks for posting that. OK, I just weighed a few in my pantry and they all weigh 200 grams, so closer to 7 ounces. If you make some syrup please let me know if you like it.
Eric

 

[gsganzer]

I'll only use real maple syrup on my pancakes or french toast. The rich dark kind.

We also put some vanilla extract in our pancake mix.

 

[ruffdog]

We have been putting a healthy scoop of either cooked squash or mashed potatoes in our pancake mix and stir it in good. Nice and cakey pancakes.

 

[Raul-02]

But anymore for me its real maple syrup (dark stuff) of nothing at all.

Yup.

 

[ArlyA]

Living in the northern hardwoods with 5 different maple tree varieties and of course, the sugar ones, why would someone not eat real maple syrup?

 

[LD1]

Living in the northern hardwoods with 5 different maple tree varieties and of course, the sugar ones, why would someone not eat real maple syrup?

Cost probably more than anything.

20oz corn syrup based stuff from the store is like $1.99.

Same amount of maple probably run you $8-$10

 

[Wyobuckaroo]

We have really good maple syrup available in the country.. But pricy, as it is mostly all the way across the country from here....

We use 4 liter bulk "pancake syrup" for most things.. One of my favorite ways to use this is to warm it well with an equal amount of melted butter mixed in..

This stores easily in a dish in the fridge.. Use a scoop on a slice of whole wheat toast well melted and hot ..

 

[blee03]

Yuck! Molasses just doesn't do it for me. Tastes like ocean tar. Maple syrup/flavor all the way. But, I no longer have pancakes. When "they" did away with the Aunt Jamima brand mix, I quit buying it. Yep, and I don't watch football or baseball any more either.

I still can't believe they changed the name of Aunt Jemima! (founded in 1889)
I still buy it because bisquick tastes terrible... lol

 

[Tinhack]

I still buy it because bisquick tastes terrible...

Good point! But I still buy their biscuits.

 

[LHF2019]

My pure maple syrup preference is beyond dark, when the sap is turning cloudy and about to start filling bulk drums . Has a almost burnt taste and a lingering after taste. It makes the early stuff have almost no flavor. You haven't felt a sugar high until you have drank syrup all day long. I still occasionally take a jar out of fridge and drink. If you swish it around like mouthwash it tastes like maple candy. I can't imagine not having the real stuff.

 

[Oaktree]

Living in the northern hardwoods with 5 different maple tree varieties and of course, the sugar ones, why would someone not eat real maple syrup?

My father always tapped our own trees and made syrup, and we wouldn't have anything else (still won't for that matter). Had some city cousins who'd always had Aunt Jemima/Vermont Maid, etc. when we were kids and had no use for the real thing.

A bit off-topic, but how do you pronounce syrup? Around here it's SEER-up, but an old childhood friend who's lived in Fla. for the last 50 years or so calls it surp.

 

[LD1]

My father always tapped our own trees and made syrup, and we wouldn't have anything else (still won't for that matter). Had some city cousins who'd always had Aunt Jemima/Vermont Maid, etc. when we were kids and had no use for the real thing.

A bit off-topic, but how do you pronounce syrup? Around here it's SEER-up, but an old childhood friend who's lived in Fla. for the last 50 years or so calls it surp.

Neither. Sur-up

 

[lman]

Sirup here

 

[etpm]

I am the OP. I am really surprised that so many folks seemed to miss the point, unless maple syrup is the only syrup they would ever use. I like maple syrup. I like the syrup I make. I like ginger syrup. I like sweet chili syrup. I like variety. It seems as if, for lots of folks, it's maple syrup, just maple syrup, nothing else considered. Everything else a poor substitute. I wasn't comparing, I was adding, and thought folks would be interested.
Eric

 

[LHF2019]

I am the OP. I am really surprised that so many folks seemed to miss the point, unless maple syrup is the only syrup they would ever use. I like maple syrup. I like the syrup I make. I like ginger syrup. I like sweet chili syrup. I like variety. It seems as if, for lots of folks, it's maple syrup, just maple syrup, nothing else considered. Everything else a poor substitute. I wasn't comparing, I was adding, and thought folks would be interested.
Eric

I think it is a regional and what you grew up with thing. I have read articles on sorghum syrup and would try it but not up here. I would want it from the region it is made and fresh. Ex wife grew up with syrup made on kitchen stove with brown sugar and thought it was the best. Far from it. Variety is good but convincing to try variety is something else. And yes I did enjoy reading about your syrup.

 

[ArlyA]

I am the OP. I am really surprised that so many folks seemed to miss the point, unless maple syrup is the only syrup they would ever use. I like maple syrup. I like the syrup I make. I like ginger syrup. I like sweet chili syrup. I like variety. It seems as if, for lots of folks, it's maple syrup, just maple syrup, nothing else considered. Everything else a poor substitute. I wasn't comparing, I was adding, and thought folks would be interested.
Eric

You might eat more waffles and pancakes than most people do.

 

[Oaktree]

I am the OP. I am really surprised that so many folks seemed to miss the point, unless maple syrup is the only syrup they would ever use. I like maple syrup. I like the syrup I make. I like ginger syrup. I like sweet chili syrup. I like variety. It seems as if, for lots of folks, it's maple syrup, just maple syrup, nothing else considered. Everything else a poor substitute. I wasn't comparing, I was adding, and thought folks would be interested.
Eric

I think it is a regional and what you grew up with thing. I have read articles on sorghum syrup and would try it but not up here. I would want it from the region it is made and fresh.

LHF2019 hit the nail on the head. As with many favorite dishes a lot of these things are regional, and sometimes we don't realize that.
I've never heard of ginger or sorghum syrup (not even sure what sorghum is), maple (whether real or fake) is pretty much it around here. Maybe blueberry syrup at a chain pancake place, but don't know of anyone who uses it at home.
Even if it's something that doesn't sound very appealing, I for one find it interesting to read about some of these regional favorites...maybe something to try if I'm ever in that part of the country.

 

[etpm]

LHF2019 hit the nail on the head. As with many favorite dishes a lot of these things are regional, and sometimes we don't realize that.
I've never heard of ginger or sorghum syrup (not even sure what sorghum is), maple (whether real or fake) is pretty much it around here. Maybe blueberry syrup at a chain pancake place, but don't know of anyone who uses it at home.
Even if it's something that doesn't sound very appealing, I for one find it interesting to read about some of these regional favorites...if nothing else something to try if I'm ever in that part of the country.

I make blueberry and blackberry syrups now and then. Easy and so good.
Eric