For the amount of pancakes we eat in this house, I am awfully disappointed in myself for not trying buttermilk syrup sooner. Have you ever made it? It's pretty simple, and I like knowing exactly what's in it. It definitely wouldn't qualify as healthy, but it isn't 100% high fructose corn syrup like most pancake syrups, so that's something, right? (For a while we were only using pure maple syrup, but I'll be honest, we didn't love it.)
Buttermilk Syrup
1 1/2 cups white sugar
3/4 cups buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla
Stir everything except the vanilla together in a large saucepan (it sort of grows while it's cooking, so use a nice big pot). Bring to a boil and cook for 7 minutes. Remove from heat and stir in the vanilla.
We came home from our trip to lots and lots of fresh eggs, so we've been eating German pancakes with strawberries and this syrup almost every day (go easy on the syrup, you only need a little bit!).
recipe from allrecipes
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ReplyDeleteI can't wait to try it! We make our own maple syrup. It's 2 parts sugar to 1 part water (i.e. 2 cups sugar, 1 cup water). All you do is combine sugar and water, heat on stove to boiling., Let boil until it changes from cloudy to clear. Turn off the heat and add a little bit of mapleine flavoring. It's really easy and good too!
ReplyDeletethanks, halli! i'm totally going to try making my own maple syrup next.
DeleteJust pinned this and can't wait to try it! Sounds delish!
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ReplyDeleteSounds delicious. How long does it keep for once refrigerated?
ReplyDeleteit will keep for a week or two. it might start to crystallize a bit, but once warmed up, that disappears.
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