This recipe originally came to me from Millie over at Real Food for Less Money blog but I have changed a few things about it (less sweetener, less butter) for our tastes. This syrup is a nice change of pace from the traditional maple. I've also made it with honey instead of sugar, but the honey in Rwanda has a very strong flavor that I am not a fan of, so I use a mix of honey & sugar.
The other day I made this buttermilk syrup & I think it's rich flavor is almost carmel- like. Try this on other foods besides pancakes & waffles. We give two thumbs up to pouring it over oatmeal! Millie suggests it on ice cream & I think that idea sounds great. For ease, store any leftovers in a glass container. The butter will seperate & solidify in the fridge. When you want to use the syrup you'll just want to place the glass container in a pot of very hot water to make it liquid again.
1/4 cup unrefined sugar
1/8 cup honey (if you have a mild honey you can try this with 1/4 c. honey & no sugar)
3/4 cup buttermilk
1/4 cup butter
1 teaspoon baking soda
2 teaspoons vanilla
Combine all ingredients except vanilla in a medium pot (this mixture will get foamy & expand from the baking soda, so don't use a small pot). Bring to a boil over medium high heat and boil for 8 to 9 minutes or until thickened.
Remove from heat and add vanilla. Pour into serving container & serve.
This recipe is a part of Real Food Wednesdays