Half Cut Maple Syrup

We cook a lot of meals that are topped with syrup. Pancakes, waffles, French toast, etc. We dip bacon and sausage patties in it. One child in particular even puts syrup on breakfast casserole and scrambled eggs. But regardless, we go through syrup fast, especially in the winter. I love cooking breakfast for supper when it's cold outside.

For quite a while we were switching back and forth between making homemade pancake syrup and buying pure maple syrup. Pancake syrup is so much more cost-effective and I like how it's thicker than real maple syrup. But it uses so much sugar. Maple syrup is made up of natural sugar and I love the flavor. But its runny compared to store-bought syrup that most of us are used to and it is soooo expensive.

One day I heard someone order "half-cut sweet tea" so they wanted half their glass with sweet tea topped off with unsweet tea and I immediately started thinking of other things I could do that with. Pancake/maple syrup is the best application for the "half cut" rule.

I am including my base recipe for homemade pancake syrup below, but you can absolutely use store-bought pancake syrup. My recipe is adapted from a ratty old book from 2009 I have called, "Family Feasts for $75 a week" by Mary Ostyn. I've read it probably a dozen times and I reference it all the time for DIY pantry recipes like dressings, seasoning mixes, and sauces.

There is really no "recipe" for half-cut syrup... After making (or buying) your syrups, all you do is just fill a container with equal parts of pancake syrup and maple syrup. You can store it in the refrigerator or make a bunch and water bath can it to be shelf stable.

Homemade Pancake Syrup Recipe

Yield: about 3 cups

1 cup water 1/2 cup white sugar

1&1/2 cups brown sugar 3/4 cup light corn syrup

1 tsp. salt 1 tsp. vanilla extract

In a medium saucepan, combine water, sugars, and corn syrup.
Bring to a boil over medium heat and continue about 7 minutes - stir the whole time.
Remove from heat; stir for another minute or so then mix in vanilla and salt.
Let cool for at least 15 minutes before serving. (If you're going to mix it with pure maple syrup for half-cut syrup, let it cool to room temperature and move on to the next step.)
Using pint or quart mason jars, fill each jar 1/2 full with cooled pancake syrup, then fill the rest of the way up with pure maple syrup.
Wipe the rims, cover with 2 piece lids, and store in the refrigerator or water bath can for 10 minutes (pints) or 15 minutes(quarts).
After canning - let cool until lids ping; remove bands; label and store in a cool/dry place.

This homemade pancake syrup on it's own can be stored in a tightly covered container at room temperature. If you mix in any amount of real maple syrup, it should be stored in the refrigerator...unless you are canning it.

This can, very quickly, turn into a sticky, messy project, so if I'm going to do it, I'm going to make multiple containers. Whatever size container of maple syrup I buy, I use it all, so I don't have to take up precious space in the refrigerator. Usually, I will buy a gallon jug of maple syrup, and make the same amount of pancake syrup, so I end up with 2 gallons of half-cut syrup or 8 quarts.

I love the pour spouts that fit on mason jars, so as soon as I open a new jar of syrup the handle goes right on it. You will probably want to do this, too. For me, trying to unscrew a lid that's glued on tight with dried maple syrup is not something I'm patient about...especially first thing in the morning! Here is the lid we have: I bought one for wide mouth jars and regular mouth jars because I use both, depending on what is clean and within reach when I'm making syrup. These don't get overly messy and the handle makes it really easy for kids to use.

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