I'm posting twice this week since I was MIA last week. This morning we had Steph's cinnamon pancakes for breakfast topped with Mom's classic homemade maple syrup. I decided I needed to post the syrup recipe; not because it's a very unique recipe but because most people don't even think of making syrup. It's easy and quick and while it has a lot of sugar at least you're avoiding all the high fructose corn syrup found in the store bought stuff.
1 c. water
1 c. sugar
1 tsp. vanilla
1/2 tsp. mapleine
*For Cinnamon syrup, substitute the mapleine for 1/2 tsp. cinnamon.
Combine sugar and water in small pan, bring to boil and boil until sugar's dissolved. Remove from heat and add vanilla and mapleine.
You can refrigerate the left overs and reheat another day! Or serve cold but I like it warm. The cinnamon syrup is not as good left over. It gets a "boogery" texture as my husband so appetizingly likes to call it. :)
Someone correct me if I'm misquoting Mom's recipe!