Looking for something other than maple syrup to drizzle over your pancakes? Try this cinnamon cream syrup! It’s quick and tasty!
What do you do when you wake up to two feet of snow on top of the three feet of snow you already have, with a full blown blizzard raging, and school is canceled? You, of course, go back to bed, or lounge around in jammies and then have pancakes for lunch! At least that is what we did. So I thought it was good timing to share this cinnamon cream syrup recipe. This is my husband’s favorite syrup. It is a nice change from the usual maple. If you need an awesome pancake recipe try my Fluffy Buttermilk Pancake recipe!
If you haven’t made syrup before, don’t worry. It is really straight forward. Combine the sugar, water and corn sugar in a pot. Bring to a boil and boil for 4 minutes.
Remove from the heat and whisk in the ground cinnamon, vanilla, and evaporated milk. Ta-da! That’s it! Enjoy over your pancakes! Store in the fridge.
Makes about 3 1/2 cups of Syrup
- 2 Cups Sugar
- 1 Cup Corn Syrup
- 1/2 Cup Water
- 1 (12 oz) can Evaporated Milk
- 2 tsp Vanilla Extract (pure is best but optional)
- 1 tsp Ground Cinnamon
Measure the sugar, corn syrup, and water into a pot. Bring to a boil over medium high heat.
Boil for 4 minutes and remove from the heat.
Immediately whisk in the evaporated milk, vanilla and ground cinnamon.
Serve over pancakes, waffles, french toast or other yummy breakfast food. Store leftover syrup in the fridge.