Tastes better than store pancake syrup; almost as good as pure maple syrup. Quick and easy to make when you want pancakes, waffles, french toast, etc. but have no syrup.
1 cup packed brown sugar
1 tablespoon unsalted butter
Pinch salt
Place all ingredients in a heavy saucepan and bring to a boil over high heat. Swirl the pan until all the sugar is dissolved. Pour into a glass liquid measuring cup and serve. Cover with plastic and refrigerate leftovers up to 2 weeks.
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