Living 15 miles from the nearest grocery store has taught me the value of “make do, or do without.” And in learning that, I’ve found that some of my “make do” experiments turn out to be a much preferred item in our home.
The first time we ever ran out of syrup on a pancake or waffle day, I found the following recipe in my hometown church cookbook. It’s fast and easy to prepare, does not contain the dreaded high fructose corn syrup that we try to avoid, and although I haven’t done the math I’m pretty sure the price of homemade beats Mrs. Buttersworth.
Maple-Flavored Pancake Syrup
- 1 3/4 c. white sugar
- 1/4 c. brown sugar
- 1 c. water
- 1/2 tsp. vanilla
- 1/2 tsp. maple flavoring
Combine sugars and water in saucepan. Bring to a boil. Cover and cook 1 minute. Cool slightly. Add vanilla and maple flavoring. Cover for a few minutes to thicken.
Have you “made do” with something that is now standard in your kitchen? I’d love to hear!
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