While making my whole wheat pancakes this morning, my 10 year old gave me his best puppy dog eyes and asked for buttermilk syrup. It had been a couple months since I made it last, so I gave in. Dang, this stuff is addictive, so consider yourself forewarned. Don’t let it’s simple appearance fool you. It makes plain old maple syrup seem so lousy. If only it didn’t have a stick of butter in it….
I know you are all anxious to see some pictures of my kitchen, but just chill out and try to be patient. We got our countertops installed last weekend and honestly, not much else done since then. Once the space became functional, our steam fizzled out and died.
I have a list of 15 things that need to be finished before I declare this gigantic project complete. My goal is two weeks. Reality will probably be 3-4 🙂
Promise me you will try this. Also promise me no hate emails or comments when you can’t live without it anymore.
I usually use regular buttermilk in this recipe but this morning all I had was buttermilk powder. It worked great. The only difference I noticed was a lighter finished color, but that amazing, buttery caramel taste was the same.
makes 2 1/4 C
(adapted from allrecipes.com)
1 1/2 C sugar
3/4 C buttermilk
1/2 C salted butter
2 T corn syrup
1 tsp baking soda
2 tsp vanilla
1. Combine all ingredients, but vanilla in a large saucepan. Heat over medium high heat, stirring frequently, until it comes to a full boil. This is where you need a large pan because the mixture easily triples in size so watch it carefully! Boil for 7 minutes, continuing to stir frequently. Remove from heat and add vanilla. Serve warm.