I've tried other recipes for pancake syrup and passed up using this one from The Tightwad Gazette because it called for a few more ingredients than others. Let me just say that I'm sorry I bothered. The other syrups were very watery and lacked body and flavor. This recipe delivers all of the above and then some. It's a lovely deep color, tastes wonderful and has a nice body once it's been refrigerated. I made up only 1/2 a recipe but next time I'll make up the full batch. It's become my 'Go To' recipe for pancake syrup.
3 cups granulated sugar
1 1/2 cups water
3 Tbsps molasses (this adds a little more flavor but you can substitute corn syrup if you'd prefer)
1 tsp vanilla
2 tsp butter flavoring (optional)
1 tsp maple extract
Combine all in a deep saucepan. Bring to a boil over medium low heat, stirring until sugar dissolves (about three minutes should do it). Turn off burner, leave pot on burner until bubbling stops. Bottle in sterilized pint jar.