Speaking of maple syrup, did you know that you can tap and make syrup from other types of trees besides maples? A lot of people know about birch syrup, which is made from white birch trees, but I had no idea until recently, that you can also tap black walnut trees! I have a huge black walnut tree in my back yard and I totally want to try it next year. Emmy, if you have access to a black walnut tree, (or even a birch tree,) I'd love to see you make a video about tapping it. In the case of birch syrup, you don't even have to make the actual syrup - a lot of people like to just drink the straight sap, just the way it comes out of the tree because they think it has health benefits. But you have to wait until February or early March, though, because that's the time of year when the sap runs because of the weather. If you think this is a good video idea, upvote this comment, so it will stay on the top of the list and be more likely to be seen.
Awhile back I ordered online "Hickory Syrup", syrup made from the sap of hickory trees. It's not naturally sweet though so they had to add sugar to it.
When I was a kid I used to make a cake with black walnut frosting. Used extract tho for the frosting. But we had the trees too and we have them in my current house. The squirrels consider that tree theirs however lol. We have been bombed by them a few times. Little fur devils😈🐿️ there is also black walnut ice cream which I love. I also adore birch trees. My daughter and I were just talking about that today. Almost everyone has them around here... except us😔
Visited a birch syrup operation in AK. They mentioned the number of trees tapped was much higher per ounce. I bought a tiny sample bottle for $8. It was interesting. Definitely not maple, but if it was all I could get, I'd use it. They have the same grading thing as maple where the early syrup is a different color and flavor intensity as the later syrup.
With all the horrors in the world right now this channel is just like a ray of sunshine. I watch Emmy and it's just peace, warmth and joy. I can't explain how much wholesome positive power you put out to the world.
So on the topic of pancakes, I make them for myself whenever I suffer from insomnia because the carbs often knock me out. But one night I was making my ritualistic 2am pancakes and I was out of milk and had nowhere to get more. So I subbed the milk for Irish Cream and they were the best damn pancakes i've ever had
@@Slaphappy1975 I googled the recipe, and it was really easy to find! It’s 1 cup white sugar + 1 cup brown sugar (it doesn’t specify light or dark), added to the 1 cup of starchy water.
There's something wholesome about being meticulous enough to place a blueberry in each waffle hole... It must be so satisfying to look at before gobbling it all down.
Tip for you Emmy, The top of your vanilla bottle holds 1 teaspoon. And none gets wasted because it's still in the cap. My mom showed me this year's ago. And I still use it this way today. She been in Heaven 25 years, but I still miss my best friend like it was yesterday.💟💟
When I was growing up my dad used to make syrup from the recipe on the bottle of Mapleine, which is an artificial maple extract, but it still tasted way better than the bottles of corn syrup thickened pancake syrups and it was much more economical.
I'm almost 55 years old and I can still taste the clear and dark Karo syrup my grandmother would use if we were out of the store bought syrup from Aldi
I don't usually have brown sugar on hand but white sugar + molasses (NOT "black strap!!) is the same thing. so ... yeah, adding some molasses would give it a "darker" flavor p.s. too much and you'll taste the molasses tho. a batch of bran muffins proved that (but the next day - for whatever reason - they tasted right)
I like to slightly overcook my pancakes and while they're still nice and hot, spread peanut butter on them then the maple syrup. The meltiness of the peanut butter mixed with the syrup is so good. As far as breakfast bread type meals go though, I prefer French toast over waffles and pancakes.
In Canadian French we would call this "sirop de poteau", which literally translates to "pole syrup", because no trees were involved in the making of this concoction! Therefore, according to the expression, it was probably tapped out of something man-made 😂
Here's a couple of ideas: 1) try reducing organic unfiltered apple juice for a syrup similar to thinned honey, and 2) add 1/2 to 1 tsp of real vanilla to the potato syrup. It will increase the flavor complexity.
It is a good idea to attach the beaters with the power cord unplugged in case you hit the switch with your finger while pushing beaters into the mixer.
This is a lovely (and frugal!) recipe. Thanks, Emmy, for sharing...When I grew up, we would always have a jar of Golden Eagle Syrup around for pancakes. Sometimes we would mash it with softened butter for a spread for biscuits.
When I was young in late 60's, my family went through a financially tough time. We lived outside Boston Massachusetts. My Mother made "maple syrup" out of corn syrup and imitation maple extract! It definitely wasn't a great substitute but it was sweet!
Crepe style pancakes for me, or Scandinavian style waffles. I am Swedish though. I have my (thin) pancakes with a bit of sugar and cinnamon or a bit of Nutella or just some jam and whipped cream, sometimes I may use golden syrup made from sugar beets and tastes a bit like brown sugar. Scandinavian waffles definitely with whipped cream and some jam. Raspberry jam is my favorite in general I honestly don’t even like maple syrup, that very specific flavor is just a bit too much for me, so I prefer the “liquid brown sugar” type syrup instead on food where most people would use maple syrup
My preferences are very similar, hälsningar från Finland 😅 Raspberry jam and whipped cream are just so good! Best crepe style pancakes are those made outside on the big black pan/plate, in my opinion 😋
I heard that Fenugreek seeds are infused in a sweet syrup to make artificial maple syrup. If you threw those into the mix it would really drive it home...
@@MzJoeyRantzI hated the way it made me smell. It took forever for that smell to go away when I stopped taking it. It has been over 20 years but to me I just felt like I smelled like I hadn't showered even showering multiple times a day.
Wow! Never would have thought of that. Perhaps use "Sugar in the raw" and a little maple extract. Perfect for camping! Tip on the pancakes, use a capful or 2 of Braggs unfiltered apple cider vinegar in the wet mix for a faux sourdough pancake. I bump up the baking powder a little bit so the acid does not create a dense/flat cake.
I want to try this! To answer your question, it depends on my mood, but usually prefer pancakes. However, I'd take French toast over either pancakes or waffles.
I love real maple syrup, it’s the best on pancakes, but it’s pretty pricey (at least here in Australia). I love the economy of this recipe, especially since you can use the cooked spuds as well! Genius!
It's so nice to learn that people are still reading one of my favorite books from the 1970s, Wilderness Wife, by Bradford and Vena Angiers. I read it over and over. It sparked my interest in learning how to live with modern amenities. Bradford Angier wrote a slew of books on various wilderness skills. Today he'd be called a survivalist; back then it was called woodcraft and he was called a woodsman. Vena Angier shared his wilderness experience of living off the land in northern British Columbia, but Wilderness Wife is only one told from her perspective. It's more of a narrative memoir rather than the how-to style of his books, but it does include some instructions, rather like Little House on the Prairie does. Thanks for bringing back happy memories for me.
I am so excited that you did this video! I reached out to you about it and now, here it is. I boiled some potatoes today and found this video while checking to make sure I remembered the correct measurements. I really enjoy what you do and wish you all the very best.
I love the Hard Times videos more than anything! This one made me smile, because maple syrup is relatively cheap where I’m from (central Ontario). Lots of my friends tap the trees in their yards. I like very dark syrup the best. I buy mine from our local veterinarian!
I wonder if you took the extra step of “caramelizing” the brown sugar first if it would create a more complex flavor profile? Would it taste even more like maple syrup? Would it mess up the whole end product?
Interesting use for the starchy potato water if you are boiling potatoes to make mashed potatoes/ boiled potatoes with sour cream. You could probably just use potato starch to make this syrup as well.
An even more thrifty way to make a similar product is to use about double the water and add about 1/2 cup malted barley. Simmer for about 20min. Remove potatoes and strain through a fine sieve, then return to heat and bring to a simmer. continue to simmer for another 30 min until reduced by about half. When reduced enough it should coat the back of the spoon, cool and serve. You can add a touch of vanilla if you like. This was a wartime England method to deal with rations and lack of imports. If the finished product was watered down a bit and yeast added the result was a beer substitute as well. Would love to see you make a video about the syrup made this way, maybe the beer version too 😊. Great video on this maple substitute!
Huh, when I first saw the title I thought you were going to use barley malt powder to convert the starch into sugar like when making rice syrup. So the starch thickens the syrup? Neat.
to be fair we can get real maple Syrup in America......it's just MUCH more expensive...partly because we have to import it from Canada and Canada charges a lot to import it, so we mostly have "diluted" Syrup here
@@DavidRokon I think I've heard that the conversion is like 40:1 isn't it ? In other words 40 gallons sap reduces to one gallon of maple syrup? That's a lot of boiling.... and a lot of sap.
I love that the potato syrup recipe is just. how you make regular homemade syrup. but with starchy potato water instead of plain water. so if anyone wants some homemade syrup but doesn’t want to boil a pot of potatoes to do it just use regular water instead and it’ll be 90% identical lmao
Emmy! Such a sweet recipe. Thank you so much for sharing! The jump cuts in this upload are really standing out to me. As an almost-daily viewer, I just wanted to let you know that they are a pretty distracting when watching (rather than listening) to this video. Thank you for all you do, I appreciate every upload! ❤️
Waffles are the best:) Maple syrup subs must be trending. Weird Fruit Explorer just did a video making mock maple syrup from fenugreek seeds. There are so many things you can make syrup from it seems. I just harvested a bunch of tubers from my garden called Yacon. I juiced them and boiled the juice down. It looks a lot like molasses and tastes a bit like a cross between sorghum syrup and molasses. Wow those orange egg yolks made your pancakes look so golden yellow. Lovely!
I use a large cookie scoup to dish out pancakes. So much better than the measuring cup I was using. It is faster and if I do need to move the batter around I have the rounced scoop bottom. It also allows to cook a consistent amount of pancakes or waffles. Once you use a scoop you will not want to go back.
That's interesting. Perhaps the slight fermentation adds complexity to the flavor? Speaking of fermentation yeasted pancakes are the way to go if you have the time. Buckwheat is the best. 🤩
@@bombdottcom111 Pretty much. I have a few recipes in old books. Here's one from "The Settlement Cookbook": 1 qt lukewarm water, 1/2c flour, 1 tsp salt, 1/2 oz compressed yeast. 3 1/4c buckwheat flour. 2 tbsp molasses. Proof yeast in a little warm water with a tsp of sugar. Mix it up with the rest. Let it "raise" overnight. Next morning, cook em up. I think I did a half recipe and just used dry yeast.
I would never have thought potatoes could be used to make syrup so easily. I will try this so I know what the flavor is like. I love your side-by-side tastings, it makes me want to try different things myself. Thanks again for such a great share on viceo.
Hey Emmy, do you remember the 'muffin top' pans that were so popular about 10-20 years ago? I figured out that you can use those to make pancakes in the oven. Bake at 375 for about 14 minutes and you get 6 perfect pancakes. EDIT: The potato syrup would probably be awesome with a couple teaspoons of cinnamon added during the cooking process.
Hi Emmy love your channel ilove the way you describe things in a down to earth way so what i thought was what if you put the sugars in a saucepan and slowly caramelised them together to get that toasted flavour then add the potato water to it would that make a difference ?
The most syrups people seem to eat are corn syrup based (even though many people call it "maple syrup"), maple syrup has a distinct taste and sweetness that I am not sure is that easily repeatable. So while I believe it can taste like a syrup good for pancakes, I'm a little skeptical that it taste like maple.
Golden syrup would also be nice! it doesn't taste like maple syrup but it has its own nice flavour. Used in a few commonwealth baking recipes too (UK, Australia, NZ etc)
Loved the frugality of this recipe. I love maple syrup but truth be told I rarely use it; there are so many great options. I like to break out my SIL’s Buttermilk Syrup recipe (it’s all over Pinterest Six Sisters version) freshly made and still warm…when I make candied orange peels I’m left with nearly a pint of delicious orange flavored syrup and since I store the candied peel in sugar I have orange flavored sugar too. My favorite trick is to melt a jar of jam in the microwave and pour that fruit syrup over pancakes/waffles. I love them both but lately I’m really into the little 4” Dash waffle iron. It’s low wattage so the waffles have a chance to get crispy without burning. Does everyone know that the best way to reheat a waffle is to put it back in the waffle iron for a bit? Thank you Emmy.
❤this sounds so fun! As a kid my Pawpaw grew sugar cane and there was always a pitcher full of the juice in his fridge. MawMaw made cane syrup too. As a kid I didn't love it but now I do. I'd love to see you make some cane syrup!! Born and raised in Alabama.
Please, I really just need to know how long YOU fermented your syrup. A few days could be any amount of time. Also, do you need to store this in the refrigerator after fermentation? And if I'm not asking too many questions, could I add vanilla flavoring?
I would keep it in the fridge, maple syrup too. In the kitchen, adding is an experiment of your own to try and then, to taste; always do it, at the end it is yummy.
O I love French toast, waffles and pancakes! 😋🥞🧇 yum! Picking a favorite… it all depends on how well they’re made… blueberry pancakes are awesome! 🫐 We grew up around huckleberries and used to make huckleberry pancakes, so good with peanut butter and syrup… 🤤
FWIW, you don't need to add any sugar. Acid hydrolysis in a pressure cooker works well to quickly convert the starch into simple sugars, or slow cooking for a full day will do the same. If citric acid is used (or lemon juice) it can be neutralized with pickling lime/calcium hydroxide (same stuff used for nixtamalization), which settles out as an insoluble precipitate, so it's easy to discard before concentrating the syrup to the appropriate brix. Alternatively, the same enzymes used by all-grain brewers will work to break down potato starch in the same manner as rye, wheat, etc. Use both alpha and beta amylase(glucoamylase) and maybe a hint of pectinase to really break down the saccharides, as maltose doesn't taste particularly sweet. The acid hydrolysis also applies to inulin - sunchokes, agave, cammas, etc - all can make a lovely syrup.
Try boiling the water with the sugar after the potatoes are removed (to thicken and caramelize) while adding a few fenugreek seeds to it to mimic the maple flavour.
Wow, there are a lot of rude people in the comments. I think it's an interesting way to use the water you've already used to cook the potatoes. Clean water is a precious resource that is hard to come by, even in some places in North America. And sugar is a lot more budget friendly than real maple syrup.
Most Americans are like myself, used to the standard breakfast fare: pancakes with artificially flavored sugar gravy! I will definitely try this, just for something different. Thank you for sharing your food journey with us!
I think you'd get the same effect by caramelizing the sugars in a bit of water then adding some cornstarch or potato starch for viscosity. Might even work better because you can get some flavor from the caramelized sugars.
I love this bowl with the little spout lip. I need one and it will be my pancake/crepe/quiche bowl! Also you talk to yourself while making pancakes just like I do!!! And I am a waffle person, it’s my husband that is the pancake person (he’s says it’s 100% for the pancake middles, I prefer the crispy edges which explains the waffle love)
Oooh, I wonder what the starch does in this? Just a thickener, or does some break down into sugars as well? I figured this might be some sort of enzymatic reaction, but seems more of a texture thing. Fascinating!
It is a tricky thing to do without over cooking, but maybe it would improve the potato syrup flavor to put it back on the stove and caramelize it slightly. It might be necessary to add a small amount of water to readjust the consistency if it gets too thick. Maple syrup is made by boiling down the maple sap and that cooking process would add something to the flavor.
Just for the pancakes: if you put in a little bit of baking powder and instead of mixing the whole egg together, take the whole or just the half of your egg whites and make them foamie, till the white becomes stiff and after you put anything together and let the thing rest a bit, slowly pull the egg white under the mixture and directly use it. You will see, they're much more fluffy and it's not really more work to do, because while it's resting, you can do anything like always, just the few minutes of whisking the eggwhite are a but more work, but to me, it's absolutely worth the price. I by myself am using the whole egg white, but some people don't like them as fluffy, like I do and so they're using just the half.
Growing up our family did not have a lot of money. I remembering my mom making her own syrup, I tried once or twice in a pinch, using basically the same recipe you did here but with regular water she also added Maple extract. She baked a lot so she always had ingredients.
Idk how much I want to try making potato syrup- but Emmy, that T-shirt is AMAZING. It's right up there with your green wolf shirt, & your "Types of Whales" shirt! 😍😊
I was thinking to try this recipe but with the really dark brown sugar. The dark brown sugar tastes very burnt and caramel ish, so I'm thinking it could actually taste a lot more deep like maple syrup does! Maple syrup here is so expensive. It's okay if you just drizzle some over pancakes, but there are sometimes recipes using half a cup or more! And it's hard to substitute a liquid with sugar, possibly ruining the consistency of the recipe altogether. I bet it would get cheaper even than agave syrup
Im assuming that the potato one definitely tastes a lot like the cheap maple syrup ( Mrs. Buttersworths). The Grade A stuff is way different than that. I would like to see a comparison between something like Mrs. Buttersworth’s, and the potato syrup. I will definitely have to try making this though.
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In New Zealand, they boil potatoes and use the water to create a sourdough bread, of sorts. Rewena bread, they call it. It's a specialty of the Maori
That sounds fascinating! I should look for a vid!
wow! I really hope Emmy tries this out!
Wowwwwww I hope Emmy sees this and tries it 👀
Ooh..thats awesome..let's hope @emmymade sees this comment
They use the potato water to propagate a yeast starter.
Speaking of maple syrup, did you know that you can tap and make syrup from other types of trees besides maples? A lot of people know about birch syrup, which is made from white birch trees, but I had no idea until recently, that you can also tap black walnut trees! I have a huge black walnut tree in my back yard and I totally want to try it next year. Emmy, if you have access to a black walnut tree, (or even a birch tree,) I'd love to see you make a video about tapping it. In the case of birch syrup, you don't even have to make the actual syrup - a lot of people like to just drink the straight sap, just the way it comes out of the tree because they think it has health benefits. But you have to wait until February or early March, though, because that's the time of year when the sap runs because of the weather. If you think this is a good video idea, upvote this comment, so it will stay on the top of the list and be more likely to be seen.
Awhile back I ordered online "Hickory Syrup", syrup made from the sap of hickory trees. It's not naturally sweet though so they had to add sugar to it.
When I was a kid I used to make a cake with black walnut frosting. Used extract tho for the frosting. But we had the trees too and we have them in my current house. The squirrels consider that tree theirs however lol. We have been bombed by them a few times. Little fur devils😈🐿️ there is also black walnut ice cream which I love. I also adore birch trees. My daughter and I were just talking about that today. Almost everyone has them around here... except us😔
Visited a birch syrup operation in AK. They mentioned the number of trees tapped was much higher per ounce. I bought a tiny sample bottle for $8. It was interesting. Definitely not maple, but if it was all I could get, I'd use it. They have the same grading thing as maple where the early syrup is a different color and flavor intensity as the later syrup.
What does the black walnut syrup taste like? Is it any good?
Emmy has a video where she does something with her walnuts, I believe they're black walnuts. I forget if it's before or wishe moved.
With all the horrors in the world right now this channel is just like a ray of sunshine. I watch Emmy and it's just peace, warmth and joy. I can't explain how much wholesome positive power you put out to the world.
💯 Agree
So on the topic of pancakes, I make them for myself whenever I suffer from insomnia because the carbs often knock me out. But one night I was making my ritualistic 2am pancakes and I was out of milk and had nowhere to get more. So I subbed the milk for Irish Cream and they were the best damn pancakes i've ever had
🤣
Such a dope story, thanks a lot for sharing, made me smile!
Water, any liquid. I go for almond drink (milk)
@@clairedesnoyers6530 water makes for runny pancakes IMO which is why i decided to use the irish cream instead of water
Try making them with apple cider if you have it. They're amazing!
Substitute half the brown sugar with molasses--that'll give you more 'woodsy' and complex flavor.
I was thinking the same. But sounds wonderful!
Do you have any idea how much sugar to add to that 1 cup of starch water?
@@Slaphappy1975 start with half a cup, maybe a 1/4 taste, see if you want it sweeter, just add a little until you got it to your tastes.
@@Slaphappy1975 I googled the recipe, and it was really easy to find! It’s 1 cup white sugar + 1 cup brown sugar (it doesn’t specify light or dark), added to the 1 cup of starchy water.
@@IndianJokarDanceGarden she said she used two cups of sugar near the end
i love pancakes, but you just can't beat a good, crispy waffle. i like to butter mine and place a blueberry in each hole before applying syrup
There's something wholesome about being meticulous enough to place a blueberry in each waffle hole... It must be so satisfying to look at before gobbling it all down.
Agreed. But it's so much easier to clean up after pancakes and I hate cleaning a waffle iron. So I usually go with pancakes.
Tip for you Emmy, The top of your vanilla bottle holds 1 teaspoon. And none gets wasted because it's still in the cap. My mom showed me this year's ago. And I still use it this way today. She been in Heaven 25 years, but I still miss my best friend like it was yesterday.💟💟
When I was growing up my dad used to make syrup from the recipe on the bottle of Mapleine, which is an artificial maple extract, but it still tasted way better than the bottles of corn syrup thickened pancake syrups and it was much more economical.
I'm almost 55 years old and I can still taste the clear and dark Karo syrup my grandmother would use if we were out of the store bought syrup from Aldi
My mom still makes it that way! Totally agree that it tastes way better than most of the other artificial ones out there.
I totally have a bottle of Mapleine in the kitchen, lol!
I still make Mapleine syrup.
@@JeanneLugertLadyTatsLace Would you mind sharing your recipe, please. And thank you in advance.
I wonder if it had simmered a bit longer if it would have developed a more caramel, smoky flavor. Would molasses give it a different flavor?
Brown sugar is made with molasses
A dark brown sugar rather than a light brown, perhaps
Molasses has a very strong taste
Maybe a dark corner syrup?
I don't usually have brown sugar on hand but white sugar + molasses (NOT "black strap!!) is the same thing. so ... yeah, adding some molasses would give it a "darker" flavor
p.s. too much and you'll taste the molasses tho. a batch of bran muffins proved that (but the next day - for whatever reason - they tasted right)
I like to slightly overcook my pancakes and while they're still nice and hot, spread peanut butter on them then the maple syrup. The meltiness of the peanut butter mixed with the syrup is so good. As far as breakfast bread type meals go though, I prefer French toast over waffles and pancakes.
My husband and daughter do this too!
I concur. French Toast is the far superior choice! 👌
Yeah French toast has a better texture imo, plus it can also be thrifty if you're making it out of stale bread!
I just make peanut butter and maple sandwiches, but I also make sandwiches with cooled pancakes
I appreciate that you had the segments on your video right at upload, really helpful!
They are referring to rice and bread .. they are incorrect unfortunately
In Canadian French we would call this "sirop de poteau", which literally translates to "pole syrup", because no trees were involved in the making of this concoction! Therefore, according to the expression, it was probably tapped out of something man-made 😂
Next spring, go to a, cabane à sucre, check it out.
Poteauteau?
Here's a couple of ideas: 1) try reducing organic unfiltered apple juice for a syrup similar to thinned honey, and 2) add 1/2 to 1 tsp of real vanilla to the potato syrup. It will increase the flavor complexity.
I love that you didn’t have the power turned on!! As soon as i saw the mixer, i said out loud, Emmy turn the power on LOL
It just wouldn’t be the same without that moment of realization.
I was just going to comment that I literally thought in my head “check the power, Emmy” as she was putting the whisks/blades in.
Haha! Same. I knew it wouldn't be plugged in. 😁
Me, too! 😂
It is a good idea to attach the beaters with the power cord unplugged in case you hit the switch with your finger while pushing beaters into the mixer.
That's why I love watching you. I always learn something new. Thanks Emmy!
YAY!!!
This is a lovely (and frugal!) recipe. Thanks, Emmy, for sharing...When I grew up, we would always have a jar of Golden Eagle Syrup around for pancakes. Sometimes we would mash it with softened butter for a spread for biscuits.
When I was young in late 60's, my family went through a financially tough time. We lived outside Boston Massachusetts. My Mother made "maple syrup" out of corn syrup and imitation maple extract! It definitely wasn't a great substitute but it was sweet!
Same, but found a bit of vanilla realy helped.
The real question is, which syrup did the baby pancake get smothered in?
I wonder if you could caramelise the brown sugar to give it a more complex flavour
Crepe style pancakes for me, or Scandinavian style waffles. I am Swedish though.
I have my (thin) pancakes with a bit of sugar and cinnamon or a bit of Nutella or just some jam and whipped cream, sometimes I may use golden syrup made from sugar beets and tastes a bit like brown sugar. Scandinavian waffles definitely with whipped cream and some jam. Raspberry jam is my favorite in general
I honestly don’t even like maple syrup, that very specific flavor is just a bit too much for me, so I prefer the “liquid brown sugar” type syrup instead on food where most people would use maple syrup
My preferences are very similar, hälsningar från Finland 😅 Raspberry jam and whipped cream are just so good! Best crepe style pancakes are those made outside on the big black pan/plate, in my opinion 😋
Hey emmy!!!!! That is such a unique concept!!!! It would taste great on rice batter pancakes!!!!!
I heard that Fenugreek seeds are infused in a sweet syrup to make artificial maple syrup. If you threw those into the mix it would really drive it home...
I used to take fenugreek supplements to help with breastfeeding and I smelled like maple syrup lol
I just commented this. I bet if you boiled the potatoes with some fenugreek it would be event better!
@@MzJoeyRantz hahaha so many of us have smelled like maple syrup 😂
@@MzJoeyRantzI hated the way it made me smell. It took forever for that smell to go away when I stopped taking it. It has been over 20 years but to me I just felt like I smelled like I hadn't showered even showering multiple times a day.
The Weird Explorer channel just did this
Wow! Never would have thought of that. Perhaps use "Sugar in the raw" and a little maple extract. Perfect for camping! Tip on the pancakes, use a capful or 2 of Braggs unfiltered apple cider vinegar in the wet mix for a faux sourdough pancake. I bump up the baking powder a little bit so the acid does not create a dense/flat cake.
I want to try this!
To answer your question, it depends on my mood, but usually prefer pancakes. However, I'd take French toast over either pancakes or waffles.
Yes! If I have the time to make it, or the choice on a menu, I always choose French Toast.
I for one loveee a half cooked pancake. My mom always likes to point out whenever she makes “light pancakes” for me. They’re just right 👌🏾
Just got into bed and an upload from you popped up! Perfect to watch as always just before I go to sleep!
I love real maple syrup, it’s the best on pancakes, but it’s pretty pricey (at least here in Australia). I love the economy of this recipe, especially since you can use the cooked spuds as well! Genius!
It's so nice to learn that people are still reading one of my favorite books from the 1970s, Wilderness Wife, by Bradford and Vena Angiers. I read it over and over. It sparked my interest in learning how to live with modern amenities. Bradford Angier wrote a slew of books on various wilderness skills. Today he'd be called a survivalist; back then it was called woodcraft and he was called a woodsman. Vena Angier shared his wilderness experience of living off the land in northern British Columbia, but Wilderness Wife is only one told from her perspective. It's more of a narrative memoir rather than the how-to style of his books, but it does include some instructions, rather like Little House on the Prairie does.
Thanks for bringing back happy memories for me.
I did this all the time quite a few years ago - adding a couple of drops of "Mapleine" brand maple concentrate makes all the difference!
This is very similar to how yeast water is made. I wonder if you fermented it a little longer, it would make a yummy loaf of maple sour dough bread.
I am so excited that you did this video! I reached out to you about it and now, here it is. I boiled some potatoes today and found this video while checking to make sure I remembered the correct measurements. I really enjoy what you do and wish you all the very best.
Great to know this recipe, thanks a bunch. Love your Squach t-shirt.
I love the Hard Times videos more than anything!
This one made me smile, because maple syrup is relatively cheap where I’m from (central Ontario). Lots of my friends tap the trees in their yards.
I like very dark syrup the best. I buy mine from our local veterinarian!
I wonder if you took the extra step of “caramelizing” the brown sugar first if it would create a more complex flavor profile? Would it taste even more like maple syrup? Would it mess up the whole end product?
I thought this same thing, I'm going to attempt this!
I love the hard times recipes
This looks interesting
I'm especially intrigued by how much you like it.
i love your hard times videos emmy! one of my favourite series from you.
Interesting use for the starchy potato water if you are boiling potatoes to make mashed potatoes/ boiled potatoes with sour cream. You could probably just use potato starch to make this syrup as well.
An even more thrifty way to make a similar product is to use about double the water and add about 1/2 cup malted barley. Simmer for about 20min. Remove potatoes and strain through a fine sieve, then return to heat and bring to a simmer. continue to simmer for another 30 min until reduced by about half. When reduced enough it should coat the back of the spoon, cool and serve. You can add a touch of vanilla if you like. This was a wartime England method to deal with rations and lack of imports. If the finished product was watered down a bit and yeast added the result was a beer substitute as well. Would love to see you make a video about the syrup made this way, maybe the beer version too 😊. Great video on this maple substitute!
I have done a similar syrup using corn cobs and boiling them down to concentrate the liquid. It turned out very tasty. I love your videos!
I think she made something like that too. Corn honey she calls it, I think?
Cute shirt Emmy!! Sending love from Seattle 💗
I had a dream where my mom and I were cooking with you and had a deliciously soft bread, it was so heartwarming 💖 I love showing her your videos
Dreaming of cooking bread: high motivation, whether material like planning a new job, or spiritual, like moving up in your personal evolution.
this is the second video I've seen this week where the creator was shocked to discover their egg yolks were so orange they were almost red
Huh, when I first saw the title I thought you were going to use barley malt powder to convert the starch into sugar like when making rice syrup. So the starch thickens the syrup? Neat.
I got kiwico for a year (did one crate every 2 months) and got 6 crates. I’m an adult and had fun with the projects.
I know I'm a month behind, but add a pat of butter to the potato one at the end. My grandfather made something similar and the butter really helps.
whyyy did i just knewww she would use the wrong plates after she explained the different plates/same pancakes lmaooo Emmyyyy
Maybe you could try making buttermilk syrup…. That would be fun to watch!❤️❤️❤️❤️
But great job on this comparison!
I am Canadian, and as someone whose country has a maple syrup reserve AND an illegal maple syrup black market, I am _deeply unsettled_ by this 😩
to be fair we can get real maple Syrup in America......it's just MUCH more expensive...partly because we have to import it from Canada and Canada charges a lot to import it, so we mostly have "diluted" Syrup here
@@uemochi9316 The Northeast US has a bunch to, but it's still expensive, mostly because of how much sap it actually takes to make a gallon.
@@DavidRokon I think I've heard that the conversion is like 40:1 isn't it ? In other words 40 gallons sap reduces to one gallon of maple syrup? That's a lot of boiling.... and a lot of sap.
I love that the potato syrup recipe is just. how you make regular homemade syrup. but with starchy potato water instead of plain water. so if anyone wants some homemade syrup but doesn’t want to boil a pot of potatoes to do it just use regular water instead and it’ll be 90% identical lmao
Yeah, it's another case of stone soup :P
The potato water probably helps thicken it a little. You could probably use corn/tapioca starch instead though if you wanted to
Emmy! Such a sweet recipe. Thank you so much for sharing! The jump cuts in this upload are really standing out to me. As an almost-daily viewer, I just wanted to let you know that they are a pretty distracting when watching (rather than listening) to this video.
Thank you for all you do, I appreciate every upload! ❤️
Waffles are the best:) Maple syrup subs must be trending. Weird Fruit Explorer just did a video making mock maple syrup from fenugreek seeds. There are so many things you can make syrup from it seems. I just harvested a bunch of tubers from my garden called Yacon. I juiced them and boiled the juice down. It looks a lot like molasses and tastes a bit like a cross between sorghum syrup and molasses. Wow those orange egg yolks made your pancakes look so golden yellow. Lovely!
This is so innovative.....awesome job
I use a large cookie scoup to dish out pancakes. So much better than the measuring cup I was using. It is faster and if I do need to move the batter around I have the rounced scoop bottom. It also allows to cook a consistent amount of pancakes or waffles. Once you use a scoop you will not want to go back.
Maple Syrup from potatos. Very interesting I'm so excited for this video. Delicious pancakes and sweet potato syrup Thanks Emmy!!!
That's interesting. Perhaps the slight fermentation adds complexity to the flavor? Speaking of fermentation yeasted pancakes are the way to go if you have the time. Buckwheat is the best. 🤩
Yeah, I think the fermentation mellows out the sugariness too.
So how do you make them? Buckwheat flour and instant yeast or something?
@@bombdottcom111 Pretty much. I have a few recipes in old books. Here's one from "The Settlement Cookbook":
1 qt lukewarm water, 1/2c flour, 1 tsp salt, 1/2 oz compressed yeast. 3 1/4c buckwheat flour. 2 tbsp molasses. Proof yeast in a little warm water with a tsp of sugar. Mix it up with the rest. Let it "raise" overnight. Next morning, cook em up. I think I did a half recipe and just used dry yeast.
@@gregmuon oh perfect, thank you so so much!;)
How much does it really ferment though?
Thanks for sharing such amazing recipe 😍
I would never have thought potatoes could be used to make syrup so easily. I will try this so I know what the flavor is like. I love your side-by-side tastings, it makes me want to try different things myself. Thanks again for such a great share on viceo.
Vodka is a thing for a reason. Eastern Europe loves growing Potatos.
Those are some beautiful pancakes and I loved the baby one haha. Thank you for all the calming content Emmy. Much love to you and your family.
This is a great idea. I usually save the potato water for composting but this could be an interesting try-out.
Thank you Emmy. Great idea to use up some spuds too. Love potatoes.🙏🥞🥔
My pleasure!
Awesomeness! Thanks for this tidbit!
Them yolks made them so golden!! 💛
Yep I’m sold. I’m gonna make this syrup!!
Hey Emmy, do you remember the 'muffin top' pans that were so popular about 10-20 years ago? I figured out that you can use those to make pancakes in the oven. Bake at 375 for about 14 minutes and you get 6 perfect pancakes.
EDIT: The potato syrup would probably be awesome with a couple teaspoons of cinnamon added during the cooking process.
I had one of those pans and got rid of it cuz I never used it. Now I wish I still had it because that sounds brilliant!
Hi Emmy love your channel ilove the way you describe things in a down to earth way so what i thought was what if you put the sugars in a saucepan and slowly caramelised them together to get that toasted flavour then add the potato water to it would that make a difference ?
The most syrups people seem to eat are corn syrup based (even though many people call it "maple syrup"), maple syrup has a distinct taste and sweetness that I am not sure is that easily repeatable. So while I believe it can taste like a syrup good for pancakes, I'm a little skeptical that it taste like maple.
Agreed. I am very curious to taste birch syrup :)
except in places where you can buy 500 ml (~half a quart) for $10 XD. Yes the real stuff
But something to try
"Oops, I made a baby" Gotta love those happy accidents 😆
OMG I LOVE YOUR SHIRT SO MUCH!!!
those eggs made the batter such a pretty color 🤩
Happy Saturday 🌵🌾👨🌾
Yukon Canada 🇨🇦
gold apple 🍎 syrups year round shipped
If you haven't tried maple syrup over vanilla ice cream, I recommend you try a maple sundae!
I grew up making "maple" syrup by using water brown sugar and maple flavoring. It was never cooked long enough for it to thicken, but it was good.
I remember a lot of people using dark corn syrup instead of even the artificial maple syrup for pancakes since it was too expensive.
Golden syrup would also be nice! it doesn't taste like maple syrup but it has its own nice flavour. Used in a few commonwealth baking recipes too (UK, Australia, NZ etc)
Loved the frugality of this recipe. I love maple syrup but truth be told I rarely use it; there are so many great options. I like to break out my SIL’s Buttermilk Syrup recipe (it’s all over Pinterest Six Sisters version) freshly made and still warm…when I make candied orange peels I’m left with nearly a pint of delicious orange flavored syrup and since I store the candied peel in sugar I have orange flavored sugar too. My favorite trick is to melt a jar of jam in the microwave and pour that fruit syrup over pancakes/waffles. I love them both but lately I’m really into the little 4” Dash waffle iron. It’s low wattage so the waffles have a chance to get crispy without burning. Does everyone know that the best way to reheat a waffle is to put it back in the waffle iron for a bit? Thank you Emmy.
Waw.. marple syrup from pottato? It's amazing ❤️
❤this sounds so fun! As a kid my Pawpaw grew sugar cane and there was always a pitcher full of the juice in his fridge. MawMaw made cane syrup too. As a kid I didn't love it but now I do. I'd love to see you make some cane syrup!! Born and raised in Alabama.
Please, I really just need to know how long YOU fermented your syrup. A few days could be any amount of time.
Also, do you need to store this in the refrigerator after fermentation?
And if I'm not asking too many questions, could I add vanilla flavoring?
I would keep it in the fridge, maple syrup too.
In the kitchen, adding is an experiment of your own to try and then, to taste; always do it, at the end it is yummy.
@@clairedesnoyers6530 Brilliant advice!
Great idea to try!
O I love French toast, waffles and pancakes! 😋🥞🧇 yum! Picking a favorite… it all depends on how well they’re made… blueberry pancakes are awesome! 🫐 We grew up around huckleberries and used to make huckleberry pancakes, so good with peanut butter and syrup… 🤤
FWIW, you don't need to add any sugar. Acid hydrolysis in a pressure cooker works well to quickly convert the starch into simple sugars, or slow cooking for a full day will do the same. If citric acid is used (or lemon juice) it can be neutralized with pickling lime/calcium hydroxide (same stuff used for nixtamalization), which settles out as an insoluble precipitate, so it's easy to discard before concentrating the syrup to the appropriate brix. Alternatively, the same enzymes used by all-grain brewers will work to break down potato starch in the same manner as rye, wheat, etc. Use both alpha and beta amylase(glucoamylase) and maybe a hint of pectinase to really break down the saccharides, as maltose doesn't taste particularly sweet. The acid hydrolysis also applies to inulin - sunchokes, agave, cammas, etc - all can make a lovely syrup.
I love your show my mom used to make maple syrup out of maple extract water sugar and cornstarch and it was so delicious
I always love the look on your face when you forget to plug it in or turn the power strip on LOL just shows us how real you really are
Try boiling the water with the sugar after the potatoes are removed (to thicken and caramelize) while adding a few fenugreek seeds to it to mimic the maple flavour.
Wow, there are a lot of rude people in the comments. I think it's an interesting way to use the water you've already used to cook the potatoes. Clean water is a precious resource that is hard to come by, even in some places in North America. And sugar is a lot more budget friendly than real maple syrup.
Thank you for the recipe, Emmy! ❤️
Most Americans are like myself, used to the standard breakfast fare: pancakes with artificially flavored sugar gravy! I will definitely try this, just for something different. Thank you for sharing your food journey with us!
I think you'd get the same effect by caramelizing the sugars in a bit of water then adding some cornstarch or potato starch for viscosity. Might even work better because you can get some flavor from the caramelized sugars.
I love this bowl with the little spout lip. I need one and it will be my pancake/crepe/quiche bowl! Also you talk to yourself while making pancakes just like I do!!! And I am a waffle person, it’s my husband that is the pancake person (he’s says it’s 100% for the pancake middles, I prefer the crispy edges which explains the waffle love)
Oooh, I wonder what the starch does in this? Just a thickener, or does some break down into sugars as well? I figured this might be some sort of enzymatic reaction, but seems more of a texture thing. Fascinating!
I think, like you said, there's more going on in there.
It is a tricky thing to do without over cooking, but maybe it would improve the potato syrup flavor to put it back on the stove and caramelize it slightly. It might be necessary to add a small amount of water to readjust the consistency if it gets too thick. Maple syrup is made by boiling down the maple sap and that cooking process would add something to the flavor.
Yay! Another video!!!
You can do the same thing with banana and plantain peels and other starchy fruit and vegetables and scraps. You can probably combine them.
Just for the pancakes: if you put in a little bit of baking powder and instead of mixing the whole egg together, take the whole or just the half of your egg whites and make them foamie, till the white becomes stiff and after you put anything together and let the thing rest a bit, slowly pull the egg white under the mixture and directly use it.
You will see, they're much more fluffy and it's not really more work to do, because while it's resting, you can do anything like always, just the few minutes of whisking the eggwhite are a but more work, but to me, it's absolutely worth the price.
I by myself am using the whole egg white, but some people don't like them as fluffy, like I do and so they're using just the half.
I love maple syrup on everything fluffy and soft like pancakes and waffles.
Growing up our family did not have a lot of money. I remembering my mom making her own syrup, I tried once or twice in a pinch, using basically the same recipe you did here but with regular water she also added Maple extract. She baked a lot so she always had ingredients.
Idk how much I want to try making potato syrup- but Emmy, that T-shirt is AMAZING. It's right up there with your green wolf shirt, & your "Types of Whales" shirt! 😍😊
And get this: a glow-in-the-dark wolf is hidden in the moon! 🤯
@@emmymade NICE! I will need to keep this in mind, if I ever get out to Seattle! 🤩
I was thinking to try this recipe but with the really dark brown sugar. The dark brown sugar tastes very burnt and caramel ish, so I'm thinking it could actually taste a lot more deep like maple syrup does!
Maple syrup here is so expensive. It's okay if you just drizzle some over pancakes, but there are sometimes recipes using half a cup or more! And it's hard to substitute a liquid with sugar, possibly ruining the consistency of the recipe altogether. I bet it would get cheaper even than agave syrup
Im assuming that the potato one definitely tastes a lot like the cheap maple syrup ( Mrs. Buttersworths). The Grade A stuff is way different than that. I would like to see a comparison between something like Mrs. Buttersworth’s, and the potato syrup. I will definitely have to try making this though.
So excited to see another hard times video ☺️
I'm so trying this! Thanks ❤️