Prep 2 mins
Cook 7 mins
This is a slightly lightened version of our favorite buttermilk syrup. The sugar and butter are a little less than the original recipe, but it tastes as wonderful as ever! We like it on pancakes, french toast and waffles.
- 3⁄4-1 cup sugar
- 1 cup buttermilk
- 2 tablespoons butter
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla
- Place first five ingredients in a large saucepan.
- Bring to a boil and cook for 7 minutes (mixture will foam), stirring occasionally to prevent scorching.
- Remove from heat and stir in vanilla extract.
- Serve warm on pancakes, waffles or french toast.
Followed recipe to a T. While the flavor was good, the syrup was very thin.
Awesome! Ate it on Rolled Oats and Pecan Pancakes... Made for PAC Spring '12.
I used Rogers Golden Syrup instead of the corn syrup and closer to 4 tablespoons of butter. So good!