I am not a huge fan of maple syrup. I discovered grade B maple syrup a year ago and that helped a bit, but in general, I think maple syrup ruins a good pancake. I finally realized that I could actually make my own syrups of all kinds of different flavors! Up until now my favorite has been coconut creme syrup, but buttermilk syrup has ratcheted to top of my must have pancake toppings. This syrup is out of this world and would be good on anything — pancakes, waffles, french toast….
My syrup is brown because as usual I used sucanat, but if you use white sugar, yours will be nice and white.
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 Tablespoons real maple syrup
- 3/4 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- In a large saucepan over medium high heat, bring butter, sugar, maple syrup, buttermilk and baking soda to a boil.
- Reduce heat and simmer, stirring constantly, until mixture begins to turn golden brown (mixture will bubble up, so be sure to use a large pan) about 5 minutes.
- Remove from heat and carefully stir in vanilla.
- Skim foam from surface and serve.