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Wednesday, July 30, 2014

Buttermilk Syrup

Ana's Corner


Breakfast is one of my favorite meals to make, and in my opinion NO breakfast is complete without buttermilk syrup.  It's sweet, it's light, it's creamy and caramelly and everything about it just says gobble me up!  Once you realize how EASY and delicious buttermilk syrup is to make, you'll never settle for normal syrup again.  It's just that good!

Prep time: 5-10 minutes
Yield: about two cups (one batch is the perfect amount to go with a pan of German pancakes, double the recipe if you're feeding more than 8 people)

Buttermilk Syrup Ingredients:
1/2 cup salted butter
1/2 cup buttermilk (I NEVER buy buttermilk, I always use a 1/2 cup milk + 1/2 tablespoon lemon juice,  let it sit for a couple minutes)
3/4 sugar (you can substitute sugar for 1/2 cup agave, but then it's recommended that you use real buttermilk)
Optional: corn syrup (if you add in corn syrup, don't use quite the full amount of sugar)
1 teaspoon baking soda
1 teaspoon vanilla


If you're not using real buttermilk, put 1/2 tablespoon of lemonjuice into a 1/2 cup and fill the rest of the cup up with milk, let it sit while you proceed on to the butter.  In a large saucepan melt the butter (you can even brown the butter if you like, just don't burn it) until completely liquefied.  Stir in the buttermilk and sugar and boil (stirring regularly) until of a smooth consistency.  I'm impatient so I boil it on high stirring constantly.  If you want the syrup to have a more caramel like flavor/texture then stir in a teaspoon or so of corn syrup (I don't measure it, I just dump a little bit in). If you want thinner syrup, cook it just until the curdles of the buttermilk disappear.  If you want it thicker, cook it until it reaches your desired consistency.

Remove the pot from heat and stir in the baking soda and vanilla until completely absorbed.  The syrup will foam up and double in size so make sure your saucepan is big enough to handle the amount that you're making!



This is buttermilk syrup, bananas, and whip cream on top of the yummiest ever german pancakes :-)

Questions:
Do I need buttermilk to make buttermilk syrup?
--No, I never use buttermilk.  To substitute milk for buttermilk you put one tablespoon of lemon juice or vinegar (I prefer lemon juice) in a cup, fill cup to top with milk, and then let sit for a few minutes until it starts to curdle.  (so for this recipe, 1/2 tablespoon for 1/2 cup)

Can I substitute Agave for sugar when making buttermilk syrup?
--Yes, just use 1/2 cup for this recipe.  We've never had good results substituting both agave and buttermilk though, so if you use agave, use real buttermilk

Do I need corn syrup to make buttermilk syrup?
--No, but it does make it more yummy and caramelly.  Essentially buttermilk syrup is just thin, undercooked caramel when you make it with corn syrup ;-) Add as much or as little as you like, just always add less sugar if using corn syrup so that it's not too sweet.  A tablespoon is more than plenty (a teaspoon is enough).
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1 comment:

Kim said...

We've been making buttermilk syrup for years. It's so good.