Estimated time:
approximately 15-20 minutes

(can be made ahead, and refrigerated)

Ingredients: (Hit your return key to start a new line)
1 1/2 c. dark brown sugar (packed into cup)

1 1/2 c. water

Directions:
Mix sugar and water in a Large saucepan, to prevent boil over.

Bring to a 'hard boil'; reduce heat and Simmer about 10 minutes, or until desired consistency*. There should be about 1 1/4 cups.

Refrigerate leftovers (a glass jar with a lid is a good container)

Syrup may be used directly from the refrigerator as a topping for ice cream, cake, cereals, etc.

You may choose to add a dash of spice (cinnamon, nutmeg, clove, ginger) before heating the syrup.

Butter may be melted into heated syrup, for faster service with pancakes.

Other suggestions and comments:
I held on to this recipe for years before trying it; it came from the back of a box of brown sugar (regional brand, vs. national).

My family is rather partial to a certain brand of pancake syrup, which we purchase by the gallon, storing in a very cool place.

Buying Economy Sizes of anything can create a mentality of "this will Never run out!...but one day, it does.

If you are the sort who knows that stopping in a store for One item will lead to buying 20 other things, there may be a day this recipe will be used at your house, too...especially if it is raining or snowing.

The recipe doesn't produce big savings of money, compared to pre-made syrup. The flavor and texture is a bit different; the bottled stuff (with a list of ingredients and preservatives longer than your arm) has thickeners/emulsifiers added to make it just so.

The brown sugar syrup recipe
is similar to what Grandma and Grandpa grew up with, unless they flavored their flapjacks with honey or molasses. Certainly, honey or molasses could be added...and the more 'good things' that top the pancakes, the better: things like sliced bananas or peaches, berries, nuts...
Be creative; it's inadvisable to 'apologize' for any substitution. Just serve it with Style. Bring on the Good China and they'll never notice
;-)

I know a man who grew up in a family that used plain Light Corn Syrup on pancakes. Thus, that's the only way he can tolerate them today. Just try getting that at a restaurant, though...he's too embarrassed to ask, so he never orders pancakes when dining out.

Everyone's taste buds are different.

This was also suggested for topping ice cream. Believe it or not, it was suggested as "a nice holiday or host/hostess gift!", properly labelled for content and storage...

Y'know, that shows what a privileged society we've become in the last few decades. Our tastes and product choices used to be wayyyy simpler, once upon a time.