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.
Enjoy!
nice.
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