Monday, January 24, 2011

Swiss Woods Pancake Syrup

When my mother took over the bakery at S. Clyde Weavers sometime in the 60's she turned to making sticky buns in a big way, and they were ohh so good. Straight from the oven, warm and soft with all that goo...
Somewhere along the line someone thought that "goo" might be good on ice cream, and it was. When we opened the inn, I wondered if I couldn't adapt the recipe to make our own pancake syrup and we have been serving it here to rave reviews ever since.
It is so easy, holds well in the refrigerator and is best served warm.


1 quart Table Syrup ( Golden Barrel, King's)
4 cups dark brown sugar
1 stick butter (1/4 lb)
1 cup boiling water
2 tablespoons vanilla


1. Mix all the ingredients except the vanilla together in a saucepan and bring to a boil. Boil gently for 7 minutes, watching so that it does not boil over.  (read: sticky mess!)

2. Remove from the heat and stir in the vanilla

3. Allow to cool somewhat stirring every 10 minutes or so * and when cooled store in quart jars in the refrigerator.

4. Heat to serve

Yield: 8 cups
*Note. Stirring while it cools insures that the butter is incorporated and does not form a solid butter layer on top,

Swiss Woods Bed and Breakfast
 Debbie Mosimann
The Lititz PA Broad
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  1. Thank you so much for posting the recipe for your amazing pancake syrup! My friend Becky and I would also love to have the recipe for the delicious almond cake you made for us over the weekend. We're still talking about it....

    Thanks again,
    Mary Lee

  2. Hi,

    Thanks for the recipe! Could you please clarify what table syrup is? The brands you mention aren't anything I've heard of in the midwest. Thanks!


  3. I am glad you enjoyed the almond cake. It was an Arabian Honey Cake from an old recipe I was given in Switzerland. I will work on getting it posted. It is one of my all time favorites too.

  4. Jeanne,
    Molassas would work as long as it is not the very dark sulfured type. King Syrup, Golden Barrell, one of the lighter Bryer Rabbit..but I would not use dark karo. There is not enough flavor there.

  5. I'm visiting grand children in Texas and wanted something special -this will do the trick- maybe throw in a few pecans-maybe not- they're kids and just like the syrup. I particullarly remembered this syrup and the internet keeps this and many more recipies at my finger tips- Thank You Ladies. Betty