My family loves some buttermilk syrup, or as we like to call it caramel syrup. Greyson will even eat it on his ice cream.
My child does not like sauces, at all. I know he’s strange, he likes everything plain. When we make pancakes or waffles, he just wants it plain.
However, on Christmas, we made baby dutch pancakes and I put the buttermilk syrup on it just hoping he wouldn’t notice and eat them. He did and actually, he asked for the caramel syrup this morning when we had them again trying to use up the rest of the syrup. Which is the problem.
When you make it, you want to use it up, it’s like that saying, “is that money burning a hole in your pocket?” You’ve got to use it when you have it!
- 2 cups white sugar
- 1 cup buttermilk
- 3/4 cup butter
- 3 tablespoon corn syrup
- 1 teaspoon baking soda
- 2 teaspoon vanilla
- Melt butter in a medium to a large saucepan, (the syrup bubbles quite a bit when you add the baking soda so make sure you have room for that.)
- Add the sugar, buttermilk, corn syrup, and baking soda. Bring to a boil over medium-high heat, stirring continuously. Cook syrup for 5 minutes after it starts to boil.
- Add vanilla. Serve over the top of your favorite breakfast pancakes!