I should say first that this is a real working recipe. It might seem like a child's experiment, but I'm 52 years old and have used this for many years.

The directions are very simple:

• Mix the gelatin, sugar, cornstarch and water together in a small saucepan and bring to a rolling boil.
  
  
• Pour into pitcher and let cool until syrup thickens slightly.

Serve over pancakes or waffles while still warm.

You might consider cutting the ingredients in half if you're only serving a small group. This syrup doesn't store well -- it becomes to thick over time.


Enjoy as many flavors of pancake syrup as there are flavors of Jell-o with this easy recipe.

Mr Breakfast would like to thank MamaMia for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 3 votes.

From emrae1982

Rating (out of 5):

Thank you. My aunt used to make us whatever flavor syrup we could dream up. She told me that she used jell-o but I never got around to asking her the directions before she passed.

Comment submitted: 4/23/2014 (#18849)



From Sheryl

Rating (out of 5):

I actually make this and store it in the refrigerator all the time, where it becomes practically solid. To 'bring it back' you just need to heat it in the microwave, 30 seconds/stir, 30 seconds/stir, etc. I have very occasionally added a couple of tablespoons spoons of water if the syrup has started to boil, but is still thicker than I want it.

Comment submitted: 2/5/2013 (#15139)



From whamchol

Rating (out of 5):

Fabulous served on Big Dutch Babies w/ fruit!! Family favorite for decades!!

Comment submitted: 11/19/2011 (#13211)



From sensui (Team Breakfast Member)

Yum... making me hungry already even if it's way past breakfast ;)

Comment submitted: 1/25/2010 (#9546)



From kiko

I haven't tried this, but would suggest that if it becomes too thick, heat it gently and stir well. That should restart the clock.

Comment submitted: 2/26/2007 (#1667)

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