Tuesday, February 28, 2012

Buttermilk Syrup

From Rate the Plate Utah.

I fully realize that if you read my blog, you've likely already seen this recipe on my sister's blog.  But oh well, I can't help myself!  It's kind of like those Pumpkin Spice Pancakes I posted in December: I can't get enough.  As soon as my first batch was out, I made another.  It's like I have to have it in my fridge at all times.  Maple syrup just doesn't cut it anymore!  My 3-year old is even addicted to the stuff (okay, so that's no surprise--it's sugar).  Forgive the lack of a decent picture.  Syrup is apparently hard for me to photograph.
This is a terrible picture, but at least you can see how deliciously thick and gooey the syrup is, even after sitting on my hot pancakes.
1 cup butter
1 cup buttermilk
2 cups sugar
2 Tbs. corn syrup
2 tsp. vanilla
1 tsp. baking soda

Put butter, buttermilk, sugar, & corn syrup in a large pot.  Bring to a boil, and boil for 3-5 minutes.  Add vanilla & baking soda (it will foam up . . . a lot).  Stir with a wire whisk.  Serve.

- I use lite Karo syrup for the corn syrup.
- My 3-quart pot wasn't large enough for the extreme foaminess, so I've switched to my 5-quart pot.  Adding the baking soda is my son's favorite part--he's obsessed with volcanoes and hot lava.
- The syrup becomes thicker and gooier in the fridge.  The last time I made it, I may have overcooked it because it's more like a thick caramel sauce and I have to let it come to room temperature before I can hope to have it run off of the spoon and onto my waiting pancakes.  Still tastes divine, though.

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