Cinnamon Syrup

I grew up where maple trees abounded. Real maple syrup and maple sugar candy was popular and plentiful. However, now that we live far from home, real maple syrup can be very expensive and we only occasionally indulge. So, because we have had to eliminate corn syrup from our diet (you can learn about this here), we do not purchase the pancake syrup found at the grocery store. I have tested several recipes for homemade pancake syrup and this has received a 5 out of 5 rating from our family. It lasts for several weeks in the refrigerator, so you can get several meals out of one batch. But, if this is still too much for you and your family, you can cut the recipe in half.

Cinnamon Syrup
2 cups raw sugar
1/4 cup flour
1 tsp. ground cinnamon
2 cups water

Stir together the raw sugar, flour, and cinnamon in a small saucepan. Stir in water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving. Yield: 3 cups of syrup.

This recipe was adapted from this one found on allrecipes.com

Frugal Tip: The dry ingredients for this Cinnamon Syrup can be mixed up ahead of time and packaged in a pretty jar to be given as a frugal gift.