Tuesday, April 19, 2016
less sugar buttermilk syrup
It's funny how what I think of as healthy has changed over the years. I used to think that no matter what was in a food, as long as I made it at home, it was healthy. For example: my first go at buttermilk syrup. I would never in a million years put corn syrup into something nowadays!
Once I started making most things from scratch, I realized that maybe I could choose better ingredients, or things with fewer ingredients. And definitely things with less added sugar. It doesn't matter if it's corn syrup or white sugar or organic honey, in my opinion. The less of those things in my family's diet, the better.
Who knows how I'll feel about that in a few years, but I suspect that I am on to something.
The fact remains that our family eats lots of pancakes and waffles and french toast. And those foods, as whole wheat and healthy as I make them, taste best when drizzled with sweet syrup. For a long time, this homemade maple syrup was my go-to. But even that has a full cup of sugar in it!
I found this recipe for buttermilk syrup and liked that it only has a few ingredients, but I didn't love all the sugar. So I cut the sugar in half. And you know what? It's completely delicious and totally sweet enough. My kids love it.
Less Sugar Buttermilk Syrup
1/2 cup butter
3/4 cup buttermilk
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon vanilla
Melt the butter in a medium saucepan. Add the buttermilk and sugar and bring to a boil. Boil for one minute, stirring constantly. Remove from the heat and add the baking soda and vanilla. It will foam up a bit, so make sure your pot is large enough.
Best when served warm. Store the leftovers in the fridge and pop in the microwave to warm it up before the next use. Since it's mostly butter, it will separate and solidify a little. Warming it up and giving it a stir is the solution.
posted by stephanie at 7:22 AM