{"id":179149,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/homemade-pancake-syrup\/"},"modified":"2022-10-21T08:16:50","modified_gmt":"2022-10-21T13:16:50","slug":"homemade-pancake-syrup","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/homemade-pancake-syrup\/","title":{"rendered":"Homemade Pancake Syrup"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>This simple maple syrup cooks up in minutes but leaves a lasting impression. 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"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"anndan02"},"reviewBody":"Very good syrup!!!  My kids and husband LOVED it.   I might try to put less vanilla and more maple flavoring next time.   ****NOTE - after the 7 min of boiling, the syrup is still runny.  Do not cook it longer because it thickens beautifully as it cools, especially on the plate.  :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LauraManning"},"reviewBody":"After making this several times and feeling there needed to be an adjustment, I now make it with 1\/2 c. dark brown sugar and 1\/2 c. sugar.  And I've increased the maple flavoring to about 3\/4 tsp.  My husband and I like this as good if not better than Aunt Jemima syrup (our favorite store-bought syrup).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"weluvckg"},"reviewBody":"Our family loves this syrup. It's all we use now. I haven't experimented because my bunch likes it just as it is. I make a double batch and keep it in an air tight container in the fridge. We make enough pancakes or french toast to last a day or 2, and that leaves plenty of syrup. We microwave it for 15-30 seconds, and it's great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"beksand"},"reviewBody":"My family really likes this syrup, i usually just use vanilla extract because thats what is always on hand, and its still very good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LauraManning"},"reviewBody":"This is really good!  I used dark brown sugar so the syrup was maybe a little strong on the molasses flavor, so next time I will probably try equal amounts of dark brown and white sugar or use light brown sugar instead.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"15989","romance_copy_dek":"This simple maple syrup cooks up in minutes but leaves a lasting impression. It's best served hot over waffles or pancakes with lots of creamy butter. 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Do not cook it longer because it thickens beautifully as it cools, especially on the plate.  :)<\/p>","CommentId":3,"DateRated":"02\/19\/2011 10:28","GUID":"e5cb05eec9d248e68793c1b67fa3d9c1","MemberId":3941945,"Rating":5,"ScreenName":"anndan02","SubmittedDate":"02\/19\/2011 10:28"},{"Comment":"<p>My family really likes this syrup, i usually just use vanilla extract because thats what is always on hand, and its still very good!<\/p>","CommentId":4,"DateRated":"05\/22\/2009 08:23","GUID":"f703f09535034e149b81b8c2f11ac230","MemberId":2556544,"Rating":5,"ScreenName":"beksand","SubmittedDate":"01\/25\/2011 16:20"},{"Comment":"<p>This is really good!  I used dark brown sugar so the syrup was maybe a little strong on the molasses flavor, so next time I will probably try equal amounts of dark brown and white sugar or use light brown sugar instead.<\/p>","CommentId":5,"DateRated":"12\/06\/2010 14:47","GUID":"6BF5EFF001C04EEB9348DA32CBA08987","MemberId":968398,"Rating":5,"ScreenName":"LauraManning","SubmittedDate":"12\/06\/2010 14:47"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51674,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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