I made pancakes on Saturday.
Whaaat? Surpriiise?! (said sarcastically with my hands in the air, maybe a wink)
I mainly made said pancakes because of some buttermilk syrup I saw on Melissa Esplin’s blog.
It looked like caramel. and I was allowed to have it on pancakes. and I kind of want to try it on some ice cream.
It tastes a little like caramel and is an A+ option for your next breakfast. It makes a couple cups worth and making your own syrup is impressive so it’s perfect for a larger crowd. cough, thanksgiving, what?
Let me tell you something: Real legit maple syrup is pricey. The fake stuff is too when you think about what goes in there: sugar, water, and a little maple flavoring. My badass grandma’s been making her own “maple syrup” for years now and it’s delicious.
She also cans her own tuna and makes the best green salads. Gurl knows what’s up.
Do everyone a favor and make this ever so slightly tangy syrup that you might want to bathe in but you can’t because it would be inappropriate to take your clothes off at breakfast and you can’t fit your whole body in that measuring cup.
Adapted from this recipe
Makes about 2 1/2 cups
1 1/2 c buttermilk
1 c brown sugar
1 c white sugar
1/4 c butter
hefty pinch of salt
1 tsp baking soda
1 tsp vanilla
In a large saucepan or pot combine everything except the salt, baking soda, and vanilla.
Bring to a boil, whisking a few times to make sure everything is combined.
Remove from heat and in your large pot whisk in the salt, baking soda, and vanilla. This is where the large saucepan or pot is important. This stuff fizzles up. Whisk a little more until the fizzle bidness goes down and pour into a measuring cup or a maybe a gravy boat if you want to get fancy.