Make the Best Apple Cider Pancake Syrup of Your Life
Apple syrup is a messy pancake martini. Pure maple syrup can be a delicate, classic choice, but there’s a certain wayward satisfaction when you’re making syrup from something meant to be drunk. This method is very simple, cheaper than real maple syrup, and gives you a concentrated taste of tart and sweet apples with mulled wine.
The first time I made apple syrup on a whim, during a craving for pancakes. Luckily, it paid off. To make your own batch, pour about seven cups of medium apple cider into a large, wide saucepan and boil it into syrup. I usually buy cheap store-bought cider; there is no need to use something supernatural unless you really want to. By the end of the cooking time, you’ll have a ton of distilled apple flavor, even if you’re using a budget brand.
Cover the pot with a lid and bring to a quick boil. The lid is only there to speed up the process at the beginning, so once the cider is boiling, remove the lid. Boil the liquid for 40 minutes to an hour, stirring occasionally. When the mixture has a thick mass of bubbles that doesn’t seem to deflate when stirred, it’s probably ready. Turn off the heat and check the consistency with a spoon. It will pour like maple syrup – not thick, but slightly viscous. The syrup will thicken a little as it cools. Seven cups of apple cider will give you eight to ten ounces of apple syrup.
Reducing the amount of fluids, as a rule, requires non-intervention; You just have to watch. Apart from random movement, you can set a timer and focus your attention on other tasks. I enjoy making apple cider, kneading pancake batter, and roasting babies. As soon as I finish making the pancakes, the syrup will be just in time. Many, if not most, apple ciders have sediment and you will see it simmer as it cooks. I like haze, so I keep all the pieces there, but if that upsets you, pour the apple cider through several layers of cheesecloth before boiling.
You can add a pinch of ground cinnamon to the syrup after it boils, or keep it simple and enjoy the brightness of this sweet-tart apple syrup. Any leftovers will keep in a covered container for at least a week, but I suspect possibly longer. Most syrups keep quite a long time in the refrigerator, but 10 ounces is such a reasonable amount for two people that they usually run out the same day.