|
||||||||||||||||||||
|
Buttermilk Syrup
This recipe is a classic that you can find on Kneader's and Magelby's breakfast menus. My friend made some for me last Christmas, and now I don't even have to go out for some gourmet goodness. It's easy too. Serve it on Crepes or pancakes or french toast: pretty much anything, excluding the drink. (You can drink it, but that's more of a by yourself type thing.) |
||
 |
 |
 |
| This is probably one of those times when you want to buy real buttermilk. You can try substituting the vinegar and milk combo, but it won't end up as thick. | Combine 1 C butter, 1 C buttermilk, and 2 C sugar. | You don't need to pre-melt the butter. Just throw it in there. I told you this was easy. Bring it all to a boil. |
| 1 C
butter 1C buttermilk 2 C sugar 1t vanilla 1/2 t baking soda 2 T pure Maple Syrup |
||
 |
 |
 |
| Off the heat, add 1/2 t baking soda. It will bubble up, so make sure you have space in your bowl. | Now add 1 t vanilla and stir it all together. | You can use 1 t maple flavoring or 2 T pure Maple syrup to finish it off. I like the real deal, but it's up to you. |
 |
 |
|
| Refrigerate for at least 2 hours to let it thicken and develop some color. Serve at room temperature or pop it in the microwave for a few seconds. | And Here it is frozen. Still drizzles. | |
|
Notes: This freezes very well for up to 3 months. You can even scoup out a little bit for breakfast when it is frozen because it doesn't freeze solid. Pretty nifty. |
||
Buttermilk Syrup (serves 10) 1 C butter
|
||
Recipes
