Buttermilk Pancake Syrup
This old-fashioned recipe was often used by those who couldn’t afford the fancy maple syrup. The rich sweetness, with just a hint of tang from the buttermilk, creates a delicious syrup for pancakes, waffles, or oatmeal.
½ cup butter
¾ cup Sucanat or other whole sugar
¾ cup buttermilk
¼ cup honey
Pinch of salt
Pinch of baking soda
2½ teaspoons vanilla extract
In a medium saucepan, combine butter, Sucanat, buttermilk, honey, and salt. Cook over medium heat until boiling.
Stir in baking soda and continue to boil, stirring constantly, for one minute.
Remove from heat and stir in vanilla until foam subsides. Cool until thickened to desired consistency.
Store in the refrigerator, then reheat to serve. This syrup keeps in the refrigerator for up to 1 week.
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