Honestly, pancake syrup makes up such a small percentage of our grocery budget that I’d never taken the time to make my own. Why bother? But, each thing I do on my own empowers me to make more changes, so I attempted pancake syrup. The recipe is in The Complete Tightwad Gazette.
Price per ingredient (I made a half batch which yielded 15 oz.)
~Granulated sugar (1 1/2 cups) $0.33
~Imitation vanilla (1/2 tsp) $0.01
~Butter flavor (1 tsp) $0.18
~Maple flavor (1/2 tsp) $0.10
~Molasses (1.5 Tbsp) $0.15
Total for 15 ozs: $0.77 or $0.05 per ounce
Store brand pancake syrup works out to $0.07 per ounce. Not a huge difference in price, but it’s all of the little ways that we spend our money that makes a big difference in our total financial picture.
All ingredients are combined in a saucepan and brought to a boil. Once the sugar is dissolved, turn off the burner, but let on the stove until bubbling stops. I think it could have been boiled a bit longer, as this syrup isn’t quite as thick as commercial syrup.
I put mine into an old coffee creamer container, which works out really well. There is no dripping at all. And as for taste? This definitely has more of a maple flavor than most pancake syrup and I think it’s a bit sweeter. We have found ourselves using less of it than we would store bought syrup, which I think actually makes the savings of using this greater than the math would indicate.