Pancake
syrup has been a battle in my house for years… always forget to buy it and when
the budget was honored the cheap stuff was the only way to go… that stuff is
watery and gross but everyone insisted on it. When the kids were little I could
get by with applesauce or honey when we had it but as they got older and
picker, it was pancake syrup…
A
few years ago when the anti processed food bug hit me I would make our own..
brown sugar, water and Karo syrup… it
was good… but I knew it wasn’t any better than the stuff at the store.. so when
I came across this recipe and everyone scarffed it up I was finished with my
search for the perfect syrup…
Don’t
turn up your nose at the thought of buttermilk in syrup… not until you try it
once..
In
a large pot put in your sugar, buttermilk and butter… why a large pot? You’ll
see why in a bit
Heat
on low heat till butter is melted..
And
once it starts to boil let it cook while stirring for about 3 to 4 minutes.. if
you let it go past this ( and I have several more times than I like to admit)
say about 6 or 7 minutes the sugar becomes “burned” and your syrup becomes
caramel like.. perfect for ice cream or if you want a variation with your syrup…
Add
one teaspoon of baking soda… what does
this do you ask? Beats me.. when I find out I will let you know.. and watch..
your syrup with foam up twice it’s size… this is why you need a large pot…
other wise half your syrup will be on your stove. Remove from heat and set
aside
Keep
stirring until cooled slightly
Enjoy
on pancakes!
Recipe
1
cup sugar
½
cup buttermilk
1
stick butter ½ cup
1
teaspoon baking soda
In
large pot heat butter, sugar and buttermilk to boiling.. let boil 3 minutes add
baking soda , remove from heat .
Serve
warm over pancakes or ice cream.
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