I know what you’re thinking from the pictures on this post, “Finally! The ultimate pancake recipe!” I’m sorry to disappoint you, but this isn’t that. That recipe can be found on page 478 of Nourishing Traditions, by Sally Fallon Morell. I love her pancake recipe so much I have it memorized. No, this is a recipe for what to put on top of those perfect pancakes, waffles, and French toast. This is a recipe for Hot Buttered Syrup!

“Knock, knock.”

“Who's there?”

“Sir.”

“Sir, who?”

“Syrup!”

You can thank my husband for that cheesy dad joke. And trust me, your kids will love it.

I don’t know about you, but I was never a purely butter and syrup kind of gal. Although, I won’t turn my nose up at that classic flavor combo. I grew up eating pancakes with peanut butter. My grandfather used to eat them with peanut butter, bacon, and syrup, this is still one of my favorite pancake toppings. I also like peanut butter and jelly on pancakes. But my husband and kids are purists. They like syrup. And more is more for them.

The problem is that even the pure maple syrup that I love is still just sugar. It’s definitely better than most of the dressed-up corn syrup, flavorings, and chemicals that are called “maple syrup,” but it’s still going to spike your blood sugar and give you a crash not long after breakfast. So how do we avoid that crash, and support our bodies, without giving up the classic pancakes and syrup?

Not to mention, my kids could spend their college savings plan on maple syrup! Seriously, the good stuff ain’t cheap. It’s pricy stuff imported from beautiful Canada. And I don’t even blame them for charging so much, have you ever seen how maple syrup is made, it’s one heck of a process. But it would be great to not spend $15 dollars on syrup every weekend.

Hot buttered syrup to the breakfast rescue! Hot buttered syrup tastes better than any syrup you’ve ever had. It’s nutty, sweet, caramelly, and rich. It is a great way to get more fats into your kids to help regulate their blood sugar and keep them fuller longer. Plus, it cuts the amount of syrup you’re using in thirds, so you are saving money! It’s the best pancake topping ever. The end.

Ingredients:

Pure Maple Syrup - I have been buying maple syrup from Azure Standard, Thrive Market, or really just the grocery store. I just make sure I’m buying pure maple syrup. None of that Aunt Jamima stuff.

Coconut Oil - Again, Azure Standard, Thrive Market, or whatever. I like to buy organic, and virgin coconut oil. Coconut oil is so good for the body, with research showing that it could help to promote heart health, fat loss, healthy skin, hair and nails, and brain growth (important for children!), and health.

Butter - As Sally Fallon Morelle says, butter is one of the healthiest foods a human can eat. Butter feeds the brain, which is crucial for growing children, and aging adults. It’s high in vitamins A, D, K, and E, and it’s one of the best sources for these nutrients because they are all fat-soluble and therefore need fat to be absorbed into the body. So the fact that butter is full of vitamins and fat that are all wrapped up together, means these vitamins are more bioavailable for our bodies. Plus it’s freaking delicious! Check out this article, Why Butter is Better, for more info on butter.

I use salted butter in every one of my recipes, but if you don’t like that much salt, use unsalted. I haven’t used ghee, but that would probably work in this reicipe.

Pure Vanilla Extract - Get the good stuff. It’s worth it.

Salt - Redmonds Real Salt or Celtic Gray Salt are my favorites.

Notes

The way I usually make hot buttered syrup is by string it up on the stove and then spooning it over our pancakes, waffles, or whatever. It will separate if it’s not blended, so I usually just give it a quick stir before spooning it out. However, blending does make it stay nice and emulsified. Just make sure that if you are using a blender, it needs to be vented. Blending hot liquids without ventilation will cause an explosion.

If I have any extra, I just put it in a little glass jar and it stays good in the fridge for a long time.

Do not let this get too hot on the stove. You just want to cook it until every melts and it's nice and warm. If you let it go too long it will start to boil and turn into a thick, bubbly, greasy, caramel mess.

The general receipt for this hot buttered syrup is 1:1:1 plus a splash of vanilla and a pinch of salt.

1 part syrup : 1 part coconut oil : 1 part butter

Author: Corey Dunn