Save the pancakes!
To make emergency pancake syrup, I start out by assembling what beekeepers would call a heavy syrup—one part water and two parts sugar by weight. A half ounce of that comes from brown sugar, adding a whisper of malty color and complexity without any domineering notes of caramel or molasses. There's plenty of salt for balance, and a little cream of tartar, too.
The downside is that cream of tartar has an acidic flavor, sharp and bright in a way that seems totally weird. So, in the final stages of cooking, when the acid has done its job, I throw in a pinch of baking soda . It foams up furiously in response, neutralizing the acidic flavor in a steamy burst of carbon dioxide.
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