Buttermilk syrup is a sweet condiment used on breakfast foods like pancakes and waffles. It can be made at home with butter, sugar, baking soda, vanilla, and buttermilk. Lemon juice can be used as a substitute for buttermilk. Additional flavors like caramel or chocolate can be added. Traditional syrup is made with heavy cream instead of buttermilk. It’s important to heat the milk on low heat and stir constantly to prevent curdling.
Buttermilk syrup is made with buttermilk flavoring. This type of syrup is typically added to breakfast items like pancakes, waffles, and French toast to sweeten up the meal. Some people like this syrup with added flavors, like caramel or chocolate, to add extra richness to this condiment. This type of syrup can be bought from the supermarket or can be made at home from scratch.
Quite easy to make, buttermilk syrup ingredients include butter, granulated sugar, baking soda, and vanilla, plus of course the buttermilk. The butter and granulated sugar are added to a saucepan over low heat until the butter is completely melted. Then the pan is removed from the heat and baking soda and vanilla are added. The pot fills with foam, but with constant stirring, the foam disappears after a few seconds of whisking. Syrup can be poured during the meal while still hot.
Many times, buttermilk isn’t available in a person’s refrigerator stock. A good substitute for buttermilk is adding lemon juice to plain or low-fat milk. Mixing this mixture together produces the same effect as buttermilk. When making a last-minute breakfast food, it’s nice to be able to create homemade buttermilk syrup for family members or guests. Most ingredients are staples found in any typical home pantry.
Adding a special or extra ingredient to buttermilk syrup can improve the taste. Many people can get creative with their choices. Carmel and chocolate are typical additions to buttermilk syrup, but any sweet addition will work. This is a rich syrup and adding an additional flavor will make it even tastier.
Traditional syrup is made the same way as buttermilk syrup, but the difference is in the addition of heavy cream instead of buttermilk. It’s important to remember when cooking with buttermilk or any type of cultured beverage not to bring the milk to a boil. This will change the consistency of the liquid and cause it to curdle. Heating over low heat, stirring constantly to keep the milk from curdling, is the best way to cook this type of syrup. Heating the milk on too high a heat or not stirring it often enough are common mistakes when making this type of syrup.
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