To make pancake syrup, whisk both sugars, kosher salt, and water to a saucepan over medium heat and bring it to a boil and drop the heat to low. Let the syrup boil for 10 minutes or until the thermometer reads 225 degrees. If you don’t have a thermometer, use the whisk to check for clinching droplets.

Next, turn off the heat and stir in the extract(s) if using. You may serve it immediately or allow it cool. It will thicken as it cools.