If you never make any other recipe I publish, make this one.

I refuse to give my family any of the high-fructose maple syrup substitutes available at the mass market, and a bottle of real maple sets you back $8-$10- which is too rich for my budget these days. Thankfully, a friend gave me this recipe, which has quickly become a family favorite- and I mean, to the point my kids jump up and down and clap when I make Buttermilk Syrup. It’s real sugar, real butter, and real buttermilk. In our house, my kids’ favorite method of consumption is over cinnamon egg whole wheat french toast.

HOMEMADE BUTTERMILK SYRUP

  • 1/2 cup butter (1 stick)
  • 1 cup granulated sugar
  • 1/2 cup fresh buttermilk

Melt together in a medium saucepot over low until butter is melted, then bring to a boil and boil for 1 minute.

Remove from heat and stirring with a wire-whip, add:

  • 1 teaspoon vanilla
  • 1 teaspoon baking soda

The pot will froth and foam up when you add the soda- don’t worry- that’s what’s supposed to happen. Continue whipping for a few seconds and the froth with mellow a little bit. Serve immediately over french toast, waffles or pancakes. Be amazed at how much everyone loves it.  You’re welcome!

(p.s. Shhhh, but this is one of those recipes I have to throw the saucepot in the sink and fill it with soapy water, otherwise, I will practically lick the pot clean over the course of breakfast.)

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