How different would the recipe be if I used pancake syrup (high fructose corn syrup type)? Recipe for slow cooker boneless ribs calls for maple syrup. For the second, dark brown sugar, vanilla extract, and water. For the first, you need maple flavoring, sugar, corn syrup, and water. I would say no they may sound the same but pancake maple syrup has a thicker consistancy and just pure maple syrup doesn't because its very thin almost like water. What could possibly go wrong using a slow cooker? Update: Someone else asked the same question for a chicken recipe. You can make this substitute for maple syrup three ways. Or, rather, maple syrup is a syrup for pancakes (and waffles), but labeling a product as “pancake syrup” means it is not made of the same stuff as its maple counterpart. ChocZero’s Honest Maple Syrup (<– 10% off with code CONVENIENTKETO) has a very rich taste and thick texture, meaning it is not watered-down at all. Can i substitute pancake syrup for maple syrup? And if you choose the third option, you'll need honey, corn syrup, and molasses or agave. Fun Note: Their Pancake Syrup comes in single-serving packets for on the go! That first time I tried real maple syrup, it was sweet, of course, but it had a lot more going on! The good news is that pure maple syrup is a natural, healthy pancake syrup in some ways, but if you want to cut down on the added sugar, you might have to get a little more creative. However - it is going to have a lot of maple flavor to it. Update 2: Wow, thanks for the replies … #8 ChocZero’s Sugar-Free Maple Syrup.
To be honest - if what you have is labeled "pancake syrup" and not maple syrup - most of it is probably corn syrup anyway. It doesn’t react chemically, for instance to heat, exactly like white sugar, or “pancake syrup” or glucose or honey. Pancakes are a breakfast favorite, but adding the traditional topping of maple syrup can add a lot of sugar that might not be in line with your health goals. You don't mention what you are making - so it may not taste good in what you are making. It’s not by snobbism (even though maple syrup has its unique flavour profile and all that) but because maple syrup and other maple products have their unique chemistry. I'll try it and see what happens.
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To be honest - if what you have is labeled "pancake syrup" and not maple syrup - most of it is probably corn syrup anyway. It doesn’t react chemically, for instance to heat, exactly like white sugar, or “pancake syrup” or glucose or honey. Pancakes are a breakfast favorite, but adding the traditional topping of maple syrup can add a lot of sugar that might not be in line with your health goals. You don't mention what you are making - so it may not taste good in what you are making. It’s not by snobbism (even though maple syrup has its unique flavour profile and all that) but because maple syrup and other maple products have their unique chemistry. I'll try it and see what happens.
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