REAL maple syrup isn’t cheap. To the tune of $41 a gallon not cheap.
We are fortunate enough that we are able to buy it directly from a maple supplier as well, but it’s still a strain on the budget to waste. But, I would rather spend a bit more money on the real stuff, and then ration it out than to spend $3 on a bottle of high-fructose corn syrup with some odd additives to put on pancakes.
Here’s a couple of ways we make our real maple syrup stretch a bit further. One, we melt equal amounts of butter and add it to the syrup when putting it on pancakes. Two birds with one stone, as I no longer have to butter my youngest’s pancakes for him. This also makes it nearly double the volume and we wind up using less when there is butter added. I would also like to try this with coconut oil to get a different flavor profile in the syrup.
The only thing is that real maple syrup should be refrigerated, and the added butter or oil makes it rock hard. When that happens, I just stick it in a pot of warm water while the pancakes or waffles are cooking. This also makes it pleasantly warm when eating.
Another way to save money on maple syrup is to portion it out for each child. Each one gets 1/4 cup of the butter/syrup mixture in their own little cup to pour what they would like on their pancakes. They can pour as much or as little as they want. This has helped us reduce portions, as well as waste.
For some reason, when the huge bottle is out, they pour a ton of syrup everywhere but don’t want it all. With just a little bit at a time, they are much more careful with it. I have found that hubby and I don’t use nearly as much, either, and are just as satisfied.