Pancake Syrups

Pancake syrups are table syrups made mainly from corn syrup, sugar and flavourings, with maple flavour, butter flavour or fruit flavours, and they sit next to pure maple syrup but are a different product. They are thicker, sweeter and much cheaper than pure maple syrup, and many families prefer their taste on pancakes and waffles. The first decision is whether you want the classic pancake syrup taste or the flavour of pure maple, because the two are not interchangeable in recipes that rely on maple.

Sugar and sweeteners are the next questions. Regular pancake syrups are high in sugar, while light and sugar free syrups use sweeteners and fewer calories. Taste and thickness vary between brands.

Size and container come next. Squeeze bottles are easy to pour and less messy at the table, while large jugs suit families and restaurants. Most pancake syrups keep in the cupboard after opening because of their preservatives, but check the label.

Before buying, check the ingredients, the sugar and sweeteners, the flavour, the size and the bottle type. Warm syrup slightly for a smoother pour, and wipe the cap after use so it does not stick. Fruit flavoured syrups such as blueberry and strawberry add colour on pancakes and ice cream, and butter flavoured syrups taste richer. For a household mixing pure maple and pancake syrup preferences, keeping one of each is common. Pancake syrup also works in some glazes and baked beans, though pure maple gives more flavour in cooking.

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