Buttermilk Syrup

When I got married, my mother gave me a recipe box with photocopies of her favorite recipes. Under the egg category tab was a recipe for Puffy Pancake.  With this recipe was a recipe for Buttermilk Syrup. It was very unusual, but completely addictive. It has the texture and mouth feel of caramel with the slight taste of burnt sugar like the crackly top of a good creme brulee.

***Important*** You need a large saucepan to make this syrup. Combining buttermilk (acid) with baking soda (base) will cause a bubbly chemical reaction like adding vinegar to baking soda. This syrup will bubble up to more than twice its volume and then settle down as it cooks. It is fun to watch, but not fun to clean off your stove if you don’t have a large enough pan to keep the bubbling contained. This recipe originally came from Taste of Home.

Buttermilk Syrup

1 1/2 Cups sugar

3/4 Cup buttermilk

1/2 Cup butter

2 Tablespoons corn syrup

1 teaspoon baking soda

2 teaspoons vanilla extract

In a large saucepan, add all ingredients except the vanilla and bring to a boil over medium-high heat. Boil for seven minutes. Remove from heat and stir in vanilla. Serve with Puffy Pancakes. It will keep in a jar in the refrigerator for up to 2 weeks and is very yummy on ice cream.