Tuesday, August 16, 2016

Stay Focused


This is one of those recipes that doesn't take too long to make and isn't terribly hard to make, but it also requires 100% of your focus while you are making it. It is far too easy to cook this too long...not only is it easy to overcook, but it is easy to burn. So, don't think you can make pancakes, eggs, and bacon at the same time that you are making this syrup. Make the syrup first and then turn your focus to the rest.

Buttermilk Syrup


1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1 tbsp. light corn syrup
1 tsp. baking soda
1 tsp. vanilla

Special note: Be sure to use a large pot with high sides because the syrup will foam up to double or triple its size when you add the baking soda. It's better to err on the side of a pot that is too big than have it boil over.


Combine the butter, sugar, buttermilk, and corn syrup in a pot and bring to a boil over medium-high heat (my dial was set to 7). Let boil for 2 minutes while stirring frequently (set a timer to keep track). Quickly add baking soda and vanilla and stir until combined. The color of the syrup will turn to a golden brown. Once baking soda and vanilla are incorporated, remove from heat and continue to stir until the syrup thickens. Let it cool and serve immediately or store in fridge in an air tight container. If refrigerating, you can warm it up in the microwave later (reheat 30 seconds at a time until warmed through).

Source: I got this recipe from my sister-in-law. It is fantastic. I still love pancakes with maple syrup, but this is a nice way to change things up from time to time.

Notes: This is really rich. Because it is butter-based, you shouldn't need to top your pancakes with butter as well. The buttermilk caramel sauce is enough! Also, since it is so thick, it won't seep through your pancakes the way maple syrup does. So, depending on how saturated you like your pancakes, this might be just right, or you might find that you need a lot of syrup to make your pancakes just right. This recipe makes a little over a cup of syrup.

If you cook the syrup for too long, it will become more like caramel than like syrup in consistency and you won't be able to pour it.



Above: Speaking of being able to pour this syrup, it really isn't that easy to pour syrup over pancakes and take a picture at the same time! Ha ha!

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