Thursday, September 3, 2015

What's up Wednesday--buttermilk syrup and pancakes

Yes I realize it is a Thursday, but my week didn't have a Wednesday this week.  It just disappeared into crazy chaos and so you get this amazing recipe today.  Please make it.   It is divine!  Now that school is back in session, I try really hard to make breakfast.  That includes making tons of pancakes and/or waffles, muffins, etc and putting them in the freezer, so the kids and Ben can just grab something out of the freezer and either toast it or microwave it, and they have a hot breakfast ready to go.  This week I made a huge batch of my buttermilk pancakes and also a batch of this buttermilk syrup.  Oh. my.  It is so good--like lick-the-spoon-off good.  Not only is this good on pancakes, waffles and such, but also so good on ice cream.  Enjoy!
Buttermilk Syrup
3 cups sugar
1 1/2 cups buttermilk
1/4 cup Karo syrup
2 sticks butter
2 tsp baking soda
4 tsp vanilla

Mix everything together EXCEPT the vanilla in a large pot--this expands a ton while boiling because of the baking soda so I used my stock pot.  Bring to a boil and boil for 5 minutes.  Remove from heat and add vanilla.  Serve warm.  Store leftovers in a glass mason jar in fridge for 1-2 weeks.

Buttermilk Pancakes  
(I always double this and freeze the leftovers)
2 eggs
2 1/2 cups buttermilk
3 Tbs oil

Mix the above well in a bowl.

In another larger bowl mix

2 1/2 cups flour
1 Tbs sugar
2 tsp baking powder
1 tsp soda
1/2 tsp salt

Add wet ingredients to mixed dry and mix together with a whisk.  Add more buttermilk to thin if needed.  Use 1/4 cup to measure out batter to cook pancakes.  Turn when bubbles start to pop.  Cook until lightly brown. Enjoy with buttermilk syrup.


1 comment: