On lazy weekends here on the island, there’s nothing quite like pancakes for breakfast. They’re easy to make and bring instant morning upgrade for the kids and adults alike.

But have you ever considered making your own pancake syrup from scratch? 

If you’re like me, you love pancakes but dread buying store-bought syrups that are laden with unnatural ingredients and very expensive to boot! So this weekend, make your own simple yet delicious pancake syrup at home. Without butter, this recipe is just a simplesugar syrup but what elevates it from the rest is the calamansi juice which transforms the syrup into almost like a dupe of our very own mountain honey. Also, not only is it cheaper and healthier, but you can also customize the flavors to suit your tastebuds!

Why homemade syrup?

• Fresh, less processed taste. Homemade pancake syrup uses just a few whole ingredients like sugar, water and vanilla. This results in a fresher, less artificially flavored taste.
• Tailored flavor. You can adjust the flavor of homemade syrup to your preferences using vanilla, cinnamon, citrus zest or other spices. Store-bought flavors are fixed.
• Know what’s in it. With homemade syrup, you control the ingredients and can omit any unwanted additives found in store-bought versions.
• Potential cost savings. While the upfront cost of sugar and spices could be higher, homemade syrup means you waste less product over time as you use it.
• Easy to double or triple the batch. Once you have the ingredients, it’s simple to scale up the recipe for future pancake weekends.

I find a basic sugar and spice syrup with tropical island twists cooks up the most comforting style of pancake accompaniment. This is a quick whip if you find yourself in a  kitchen emergency with no pancake syrup in your cupboard and too “kuripot” to buy like me. 🙂 

To make this pancake syrup, you’ll need:

• 2 cups brown sugar
• 1 cup HOT water (important!)
• 1 bar butter (1/2 cup)
• 1/4 tsp vanilla
• 1 tsp calamansi juice
• Calamansi zest

In a dry saucepan, add the sugar and wait for it to caramelize. Cook over medium heat, stirring frequently, until the sugar dissolves, Mix it with a wooden spoon.  then add HOT  sugar water slowly. It’s important that you add hot water so it will not clump. Be careful in adding the water though as it will sizzle.  Let the liquid comes to a simmer. Reduce the heat to medium-low.

Add the vanilla and butter and any minced/zested fruit, stirring to combine. Let the syrup simmer gently for 5-10 minutes, stirring occasionally, until slightly thickened and fragrant. Remove from the heat and let cool slightly.

For a smoother consistency, strain the syrup through a fine mesh sieve into an airtight container. Store in the fridge for up to 2 weeks.

For me, homemade wins for the fresher flavor and ability to adapt the recipe seasonally to match the local tropical fruits. For example, syrup made from caramelized sugar with local pandan and fruit competes or jams would taste even more delicious!

Simple as pancakes are, little tropical twists can turn an ordinary breakfast into an experience that transports you straight to the heart of our island home. Whether infusing the batter, cooking with local fruits or adding nutty toppings, we can rediscover the spirit of handmade food through this simple stack.

Let me know if you try any of these island-inspired pancake toppings, dear readers! I’d love to hear how you bring the flavors of our beautiful tropics to your breakfast table.

Homemade syrup satisfies the soul in a way store-bought cannot duplicate. The simplicity of making it from scratch, the patient waiting as spices infuse the simmering sugar water, the anticipation as you pour the warm golden liquid over fresh-from-the-oven pancakes- these are the little rituals that feed our hunger for real, honest, artisanal food.

Let me know if you give DIY pancake syrup a try. In the meantime, here’s a basic printable recipe to get you started:

#diypancakesyrup #homemadefood #lessprocessed

April

Elevate your pancakes

Here are some ways to elevate your pancake syrup beyond the basics. Top it with any of these for that island vibe!

• Tropical fruit compotes – Cook down mango, papaya or starfruit with a bit of sugar, cinnamon and calamansi juice. Serve the warm compote spooned over pancakes for a sunny breakfast.
• Coconut crumble – Mix unsweetened flaked coconut with a little brown sugar and pinch of salt. Sprinkle the coconut crumble on pancakes fresh from the griddle and enjoy the crunch.
• Grilled pineapple – Slice a fresh pineapple and grill the rings on your stovetop comal or outdoor grill. Top pancakes with the warm grilled pineapple and a drizzle of guava or banana molasses.
• Nut toppings -Sprinkle macadamia or cashew pieces onto pancakes along with coconut flakes.
• Coconut yogurt – Spoon coconut yogurt over warm pancakes and dust with cinnamon. The tangy yogurt pairs perfectly with the fluffy texture.