Easy Maple Syrup

On those frequent occasions when I run out of maple syrup for pancakes or waffles, here's a tasty substitute. It's more watery than the real thing, but it stores in the refrigerator about two weeks, and it's really inexpensive!

You can also simply puree some fruit (just add it to your blender or food processor and thin with apple juice or yogurt) or use fresh berries as a topping for pancakes or waffles.

Easy Maple Syrup

In a 2-quart pot combine:
1 cup water
1/2 cup granulated sugar
1/2 cup brown sugar (firmly packed)
1 teaspoon maple flavoring

Bring to a boil, reduce heat, and simmer five minutes, until sugars dissolve. Let cool slightly before pouring over pancakes.

NOTE: For a timesaver, double your brown sugar measurement, measuring it loosely instead of taking time to pack it down firmly. This helps recipes go much faster when I'm adding lots of ingredients, and it usually seems to be fairly close to the proper amount.

Also, if you have a hard time finding maple flavoring, check near the vanilla and lemon flavoring. If that fails, ask your store's grocery manager to order some for you.

Yield: 1 cup syrup