Corn Syrup Free Pancake Syrup Recipes

Steps:

• In small bowl, mix cornstarch and 1/4 cup of water.
• Stir to dissolve cornstarch and make a slurry.
• In saucepan over medium-high heat, add all remaining ingredients.
• Bring to boil.
• Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
• Boil 30 seconds.
• Remove from heat.
• Cool.
• Bottle and refrigerate.
• NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
• Remember that it thickens more as it cools, so don't over-thicken.

Steps:

• Boil together and cook gently for 3 minutes.
• Bottle and store in refrigerator.

Steps:

• Bring sugar, water and molasses to a full boil over medium heat, stirring frequently. Turn the heat off and wait for the bubbling to stop, then add extracts.

Steps:

• Mix the dry and wet ingredients separately.
• Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc.
• If the mixture is too thick, add more almond milk until the right consistency for pancake batter.
• Heat your pan over medium heat and add butter.
• Pour out the size pancakes you want to make.
• When the pancake starts to be done around the edges and is bubbling on top flip over.
• Serve hot with butter and your favorite syrup.

Steps:

• Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
• Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
• Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
• Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
• Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
• Top warm pancakes with strawberry syrup.

Steps:

• Note: Because there is sugar in the mix, your pancakes will cook fast on the outside and will burn without taking precautions. The heat should be lower than your typical setting to avoid burning. The pancake at the recommended temperature will be medium to dark brown due to the sugar caramelization. Check the middle to make sure it's cooked throughout.
• Mix all the ingredients in a bowl.
• Heat a hot plate to 300°F to 310°F/ Heat pan to medium.
• Grease hot plate or pan prior to adding mix.
• Use a tablespoon to scoop mixture onto cooking surface.
• Collect pancakes.
• Serve.