Maple syrup, a favorite accompaniment for pancakes, is naturally produced as sap, but a version can also be made at home with a few ingredients, including maple extract. With most homemade pancake syrup, the key ingredient is sugar, which can be off limits for some people's whose diets require low-sugar syrup (see References). To maintain the taste, one should try to prepare the syrup using a limited amount of brown sugar and maple flavoring, reducing the granulated sugar in the recipe by substituting an artificial sweetener.
Decide on how much sugar you want. The sugar is an important part of all pancake syrup recipes, which accounts for the degree of sweetness. However, you can still have sweet-tasting syrup without adding tons of sugar. In place of all or some of the sugar, consider using an artificial sweetener that contains aspartame.
Mix 1/2 cup of artificial sweetener, one cup of brown sugar, one cup of water, one teaspoon of maple flavoring and 1/4 tsp. of cream of tartar in a large pot. Stir the mixture with a wooden spoon until all ingredients have dissolved.
Use an electric mixer and beat the mixture on a low to medium level until it becomes a tea-colored liquid. Ignore the fact that the mixture may appear watery at first as it will become thicker after it has heated and cooled.
Cook the mixture in the pot over medium-high heat. Let the mixture boil for at least 10 minutes before checking the temperature. Meanwhile, stir the mixture continuously during this time. Use a candy thermometer to check the temperature. Remove from heat once the temperature has reached 200 degrees F.
Let the mixture cool for 10 to 15 minutes before pouring it into an airtight container. Refrigerate the syrup for two to three hours to create a thicker consistency.