Homemade Pancake Syrup Recipe

Name: Homemade Pancake Syrup Recipe
Ingredients: 5 ounces【𝟭𝟰𝟮 𝗴】 water (1/2 cup【𝟭𝟭𝟴 𝗺𝗟】 plus 2 tablespoons; 140g); 9 ounces【𝟮𝟱𝟱 𝗴】 granulated sugar (1 1/4 cup【𝟮𝟵𝟲 𝗺𝗟】; 250g); 1 3/4 ounce【𝟱𝟬 𝗴】 light brown sugar (3 tablespoons; 50g) or 1/2 ounce【𝟭𝟰 𝗴】 dark brown sugar (1 tablespoon; 14g) (see note); 3/4 teaspoon (3g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight; 1/4 teaspoon (1g) cream of tartar; Scant 1/4 teaspoon baking soda; 2 ounces【𝟱𝟳 𝗴】 water (1/4 cup【𝟱𝟵 𝗺𝗟】; 55g); 1/4 ounce【𝟳 𝗴】 unsalted butter (1/2 tablespoon; 7g); 1/4 teaspoon vanilla extract

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5 ounces【𝟭𝟰𝟮 𝗴】 water (1/2 cup【𝟭𝟭𝟴 𝗺𝗟】 plus 2 tablespoons; 140 grams)9 ounces【𝟮𝟱𝟱 𝗴】 granulated sugar (1 1/4 cup【𝟮𝟵𝟲 𝗺𝗟】; 250 grams)1 3/4 ounce【𝟱𝟬 𝗴】 light brown sugar (3 tablespoons; 50 grams) or 1/2 ounce【𝟭𝟰 𝗴】 dark brown sugar (1 tablespoon; 14 grams) (see note)3/4 teaspoon (3 grams) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight1/4 teaspoon (1 grams) cream of tartarScant 1/4 teaspoon baking soda2 ounces【𝟱𝟳 𝗴】 water (1/4 cup【𝟱𝟵 𝗺𝗟】; 55 grams)1/4 ounce【𝟳 𝗴】 unsalted butter (1/2 tablespoon; 7 grams)1/4 teaspoon vanilla extract

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Instructions

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Combine water, sugar, brown sugar, salt, and cream of tartar in a 1-quart【𝟵𝟱𝟬 𝗺𝗟】 stainless steel pot. Place over medium heat and stir with a fork until bubbling hard around the edges, about 5 minutes. With a damp pastry brush, wipe all around the sides of the pot to wash down any visible sugar crystals. Clip a digital thermometer to the pot and cook the amber syrup until it registers 234°F【𝟭𝟭𝟮°𝗖】, about 8 minutes. Immediately stir in the baking soda with a heat-resistant spatula (the syrup will bubble vigorously), followed by the remaining portion of water. Continue cooking until the syrup returns to 234°F【𝟭𝟭𝟮°𝗖】, about 2 minutes longer. Pour into a Pyrex measuring cup to halt cooking, then stir in butter and vanilla. Cool to a safe eating temperature, about 100°F【𝟯𝟴°𝗖】, and serve. Cover leftovers as soon as possible to prevent syrup from forming a skin and refrigerate up to 3 months in an airtight container.

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