I woke up last Saturday morning thinking, "mock maple syrup." I had thought about trying it before, but I knew that would be the day I would try making it. My idea was to make a syrup out of dextrose and water and add maple extract to flavor it. But would it work? I couldn't wait to try it.
It was kind of like a science experiment. I tried three different ratios of dextrose to water. 1 to 1, 2 to 1 and 4 to 1. I hoped that one of those would work. At first I was excited about the 4 to 1 ratio. I had a nice thick syrup, but as it cooled it turned into this:
A solid mass. I was worried a had ruined my dish and spoon! Luckily a little soaking in hot water took care of it. So I turned to the 2 to 1 ratio of dextrose to water. I thought it was too runny at first, but it had thickened up as it cooled into the perfect syrupy consistency. The 1 to 1 syrup was just too liquid, so 2 to 1 was the best option. I added some maple flavored extract (I used Watkins, but McCormick also makes one) and found a cute syrup dispenser at Walmart for about $3.
Now the bad news. This syrup is a one time use only deal, because it turns into this after about 24 hours:
It can't be stored it for more than a few hours because it crystallizes and turns back into a powder. Maybe I just need a more airtight container, but I think it would still crystallize. I'm not a food scientist to fully understand how dextrose works, but I'm happy with this for now. I think that's a small price to pay for being able to have pancakes with syrup again. I did think about using glucose syrup, but it is so impossibly sticky, I didn't even want to try it. So the syrup will have to be made each time I make pancakes. I was so excited about my new recipe, I thought it deserved an exclamation point in the name!
I've been working on a basic fluffy pancake recipe and getting ready to finalize it, so it was the perfect time to test out my new syrup. When I used to eat wheat, I had a favorite pancake recipe that I used called Fluffy Pancakes (in fact, that's my photo allrecipes is using). I loved it because the texture was so light and fluffy and I didn't have to have any buttermilk on hand to make them (I never have buttermilk, but I do always have milk and lemon juice or vinegar).
I found a gluten-free pancake recipe that looked similar: Light and Fluffy Gluten-Free Pancakes from Barefoot in the Kitchen. I made my own tweaks to make them low-fructose and to use the soured milk component of the Fluffy Pancakes from allrecipes.com.
The fluffy pancakes and mock maple syrup are a wonderful pairing. It felt like we were eating breakfast at Perkins, complete with the syrup dispenser! See below for step-by-step instructions.
Fructose-Free Mock Maple Syrup!
depending on how much syrup you like to use
1/2 cup powdered dextrose
1/4 cup water
1/2 teaspoon maple flavored extract
In a small saucepan, heat the dextrose and water over medium heat, while stirring. Cook and stir until the dextrose has dissolved and the mixture starts to simmer. Simmer a couple of minutes or until it starts to thicken up. Remove from heat and stir in the maple extract. Let cool a little to thicken up more and serve over your favorite pancakes or waffles.
*This syrup is for one time use. It will start to crystallize and dry out after several hours.
Low-Fructose & Gluten-Free Fluffy Pancakes
makes about 8 pancakes
serves 3 to 4
2 tablespoons unsalted butter, melted and slightly cooled
2 tablespoon lemon juice or vinegar
3/4 cup + 2 tablespoons milk*
3/4 cup sorghum flour or white rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1 1/2 tablespoons powdered dextrose
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
- In a glass measuring cup, add the lemon juice or vinegar. Pour in milk to measure 1 cup total. Stir and set aside.
- In a large bowl, stir together the sorghum or white rice flour, potato starch, tapioca flour, dextrose, baking powder, and salt.
- In a small bowl, whisk together the milk mixture, egg, and vanilla. Add the milk mixture to the flour mixture and stir briefly, then stir in the butter until smooth. Let batter rest (it will puff up as it sits).
- Heat a griddle to 375 degrees F or a large nonstick skillet over medium-low heat. Spray with nonstick cooking spray if desired. For each pancake, pour a 1/4 cup of batter onto griddle. Flip when bubbles form on the surface. Flip. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Serve.
*If you require non-dairy, just replace the milk and butter with your favorite non-dairy milk and butter substitutes.
How to Make Fructose-Free Mock Maple Syrup
All you need is some powdered dextrose, maple flavoring and water.
Stir until dextrose is dissolved and mixture starts to simmer. Simmer for a couple minutes, until it thickens slightly.
Stir in the maple flavor. Mixture will thicken up more as it cools. Serve!
How to Make Low-Fructose & Gluten-Free Fluffy Pancakes
Measure the 2 Tbsp. lemon juice (or vinegar) in a glass measuring cup.
Add the milk to measure 1 cup.
Stir the dry ingredients together.
Whisk together the egg, milk mixture and vanilla
Add the egg mixture to the dry ingredients and stir briefly.
Stir in the butter.
The batter will puff up as it sits.
Pour by 1/4 cup-fuls onto the griddle or skillet.
Flip when browned and cook until the other side is browned.