Caramel Pancake Syrup Recipes

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CARAMEL PANCAKE SYRUP



Caramel Pancake Syrup image

The best syrup to put on pancakes, French toast or crepes. The best part is it's extremely easy and quick to make! This is a copycat recipe of the syrup from Kneaders Cafe in Utah.

Provided by ely123

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 3

1 cup light corn syrup
1 cup heavy whipping cream
1 cup brown sugar

Steps:

  • Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat. Cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 29.6 g, Cholesterol 20.4 mg, Fat 5.5 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 22.2 mg, Sugar 18.8 g

CARAMEL PANCAKE SYRUP



Caramel Pancake Syrup image

This is soooo easy to make and a really good syrup if you like the caramel taste. It's not thick, it's more on the runny side, but very tasty. The prep time is approximate. This came out of my very favorite cookbook "Where's Mom Now That I Need Her?"

Provided by eCCAbOO

Categories     Breakfast

Time 8m

Yield 1/2 cups approx

Number Of Ingredients 3

2 tablespoons margarine (i use butter) or 2 tablespoons any butter substitute (i use butter)
1/2 cup brown sugar
1/4 cup water

Steps:

  • Melt butter on med-low heat.
  • Add Brown Sugar and mix together till it becomes moist and sticky.
  • Add water and stir till all the sugar is dissolved and mixture is boiling.
  • No specific amount of heating time is required but I usually boil mine for about 1-2 minutes.

Nutrition Facts : Calories 1243.3, Fat 46.1, SaturatedFat 29.2, Cholesterol 122.1, Sodium 470.7, Carbohydrate 215.8, Sugar 213.5, Protein 0.8

BANANA PANCAKES WITH CARAMEL-BANANA SYRUP



Banana Pancakes with Caramel-Banana Syrup image

Categories     Breakfast     Brunch     Kid-Friendly     Quick & Easy     Banana     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

3 large bananas, peeled, divided
1/2 cup (1 stick) butter, melted, divided
3/4 cup (packed) golden brown sugar, divided
1/4 cup water
1 teaspoon vanilla extract
2 cups self-rising flour
2 cups buttermilk
2 large eggs
Additional melted butter

Steps:

  • Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.
  • Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.
  • Preheat oven to 200°F. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm.
  • Serve pancakes with caramel-banana syrup.

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