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.
- 177.44-236.59 ml sugar
- 236.59 ml buttermilk
- 29.58 ml butter
- 29.58 ml corn syrup
- 4.92 ml baking soda
- 9.85 ml 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!