Not in love with thick syrup? That's ok, I'll show you how to make yours a little thinner. I first tasted this wonderful syrup when my college roommate made it for us one Sunday morning when we were all missing home. She shared her mothers recipe with us, and I''ve been making it ever since!
Maple Syrup/Pancake Gravy
2 C. water (divided: 1/4 cup & 1 3/4 cup)
2 C. Brown Sugar (or brown sugar substitute)
4 Tblspn. flour
1/4 tspn. salt
1/2 tspn. cinnamon
4 Tblspn. butter/margarine
1/2 tspn. vanilla
1 tspn. maple flavoring
In a mixing bowl combine brown sugar, flour, salt and cinnamon. mixing well. Slowly drizzle a little of the 1/4 cup of water, just enough to make the brown sugar mixture into a pourable paste. Reserve any of the remaining water and combine it with the other 1 3/4 cup of water for next step.
In medium sauce pan boil remaining water over high heat.
When water is boiling, turn heat to medium.
Slowly add brown sugar paste, stirring as you add it till well blended.
Let cook stirring frequently for 1-2 minutes, till sugar is dissolved.
Add in butter/margarine, vanilla and maple flavoring.
Stir to blend well.
Let simmer 1-2 minutes till syrup is thick and warm.
Jan's Tip: To make a thinner syrup, leave out the flour from the recipe.