I shared my buttermilk pancake recipe last week. Hopefully some of you tried it and know that you will never go back to the store bought mixes. In most homes, if you give a child a pancake, they are going to want some syrup to go along with it.
It takes the same amount of time to make the syrup, as it does to cook the pancakes, so why not make them at the same time?
Here are the ingredients you will need:First, melt your butter in a saucepan on low heat.Add the buttermilk and sugar,and stir until it is completely dissolved.Add the baking soda and vanillaand watch the magic happen. Isn’t that froth beautiful?You probably can’t see how fluffy it is in the picture, so I guess you’ll just have to make it for yourself! Oh delicious! Excuse me while I lick my computer screen here…Our favorite is to eat it fresh because of how light and fluffy it is. Making syrup fresh every time just isn’t practical for me though. I usually double the recipe and save the extra in a mason jar in the fridge.When we are ready to eat pancakes, I’ll just pull it out of the fridge and heat it up, and give it a good stir. Not as frothy, but just as delicious!
- 3/4 cup sugar
- 1/4 cup butter
- 1/2 cup buttermilk
- 1 tsp baking soda
- 1 tsp vanilla
Melt butter in saucepan on low heat. Add buttermilk and sugar. Stir until sugar is dissolved over medium low heat, then remove from heat. Add baking soda and vanilla. Stir until frothy. Serve warm.
What alternatives to store-bought syrup do you use?