Author Topic: Homemade Syrup (Read 2070 times)

wisconsheepgirl · « **on:** January 30, 2012, 03:28:11 AM »

I just got back from a very long trip for work. Luckily, during my stay in beautiful South Dakota I had the pleasure to stay at a Bed and Breakfast. The host/hostess made the world's greatest German pancakes and used some insane syrup. It wasn't maple though. I asked for the recipe so here it is:

1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

The primary flavor is buttermilk, which is something that wouldn't be on my list of flavors for a syrup, but oh my it was addictive and certainly a nice change from maple syrup. Well it's 3 a.m., have to throw clothes in wash, get a few change of clothes, kiss the family and leave in an hour to catch flight for Chicago. Huggles, all!

Paige · « **Reply #1 on:** January 30, 2012, 10:21:47 AM »

Thanks for sharing! I made a large stack of pancakes for my family once and only then realized that we didn't have syrup! I ended up tossing cinnamon and sugar on instead, but I like this idea of homemade.

Elizabeth · « **Reply #2 on:** February 01, 2012, 08:02:48 PM »

Buttermilk is awesome for cooking. I am going to try that syrup for pancakes.

I made buttermilk based cornbread tonight and buttermilk ranch dressing for the chicken.

I don't understand how something so revolting to drink performs so well in various recipes.

ora pro me · « **Reply #3 on:** February 05, 2012, 05:12:31 PM »

Wisconsheepgirl,
With no time for yourself between your traveling, you are certainly generous with your time to share this recipe! It does sound delicious.

I like buttermilk and even crave it sometimes so I haven't been able to figure out why some folks don't like the taste of it, and I can sure see why it helps many other foods taste better. I love baked or fried chicken that has been dipped in buttermilk before the flour mixture. I think the buttermilk must help to break down the fibers in meat making it more tender.

PenitentWoman · « **Reply #4 on:** July 13, 2012, 10:11:38 AM »

Yum!!! Now I'm hungry for pancakes.

I think I might try this but swap out the corn syrup for some simple syrup made from boiled succanet with water and perhaps honey, or if I had the money...real maple! :)