Because what syrup really needs is real melted butter and buttermilk to round out the whole American eating experience.
This was borne out of desperation. I made my standby of fluffy pancakes and cheesy scrambled eggs for dinner. I knew the bottle of syrup was running low, but also knew that I had another bottle in the downstairs pantry. I was right on the first point, and very wrong on the second point.
Allrecipes came through with this delicious and miraculously easy solution. I don't keep buttermilk on hand, but I put a half tablespoon of vinegar in a half a cup of milk and let it sit for five minutes. The original recipe made two and a half cups of syrup. I halved it for our family dinner. (Thie amounts give are the amounts I used. It filled my little creamer pitcher perfectly.)
Buttermilk Cinnamon Syrup
- 1/4 cup butter
- 1/2 cup sugar
- 1/2 cup milk + 1/2 Tbs vinegar (or 1/2 cup buttermilk)
- 1 and 1/2 tsp vanilla extract
- 1/2 Tbs corn syrup
- 1/8 tsp cinnamon
- 1/4 tsp baking soda
- Melt the butter in a medium saucepan. Add everything else except the baking soda. Stir. (The milk looks curdled and horrible at first. Don't panic. It blends in eventually.)
- Bring to a simmer while stirring.
- Whisk in baking soda. Mixture will froth like a volcano. Whisk 10 seconds and remove from heat.
- Continue stirring (but not whisking.) Syrup will begin to lose its foamy top.
- Let sit for a couple minutes, then pour into small pitcher for serving and pouring. It will be very thin at first, but will start to thicken as it cools.
On a completely different subject.....
My family needs to love zucchini. I love zucchini. Zucchini is delicious.
And this scrumptious looking stuffed zucchini dish might be hitting our kitchen table sometime in the near future.