“Healthier” Brown Buttermilk Syrup

The buttermilk syrup that is as versatile as water…can be drunk out of a cup AND can be used on pancakes! Another plus, it uses less sugar and butter than the original! A win win!

Before I begin, let’s not be totally serious about the true meaning of the word, “healthier”. I just added it to make myself feel better. Well kind of…no not REALLY.

In this recipe, it simply just means, “lower sugar and butter than the usual recipe”. So thats good.

Anyway, now on to the sauce gives and gives and gives….I have a soft spot in my heart for buttermilk syrup. It could be because I link it to the great lady who later became my mother in law.

The first time i visited my husband’s family in AZ, Denise made some delicious syrup that I had only partaken of at the great unlimited frensh toast of Kneader’s Cafe! I was hooked.

Hooked for her and then for him. {wink wink}.

I have been addicted to it ever since…for the past 7 years. However, since I love it soo much and could eat it on anything, I needed some way to decrease the calories, sugar and fat just a little, but not enough to take away the taste.Luckily, I’ve had some years and some breakfasts to put in the time to come up with a slightly ‘better-for-your-heart and blood sugar’ buttermilk syrup.

Since the goal of this recipe is to help you feel better about decreasing the sugar, i thought i’d add a nice large picture of sparkly goodness that makes buttermilk syrup buttermilk syrup… the BROWN SUGAR.

Most buttermilk syrup recipes call for only white sugar. The outcome is a more translucent syrup compared to the rich caramel color when adding brown sugar.  Also, because brown sugar is simply white sugar with molasses added, by adding brown sugar, it is a tad bit richer and has a deeper flavor.

Therefore one can add less brown sugar instead of so much white! (at least that’s what I tell myself)

The caramel buttery hint is indescribable.

So, the bonus about making buttermilk syrup is it is a one stop shop.

Just add all your ingredients into ONE pot and bring to a boil! (minus the baking soda and vanilla). Because i don’t always plan ahead to make this, sometimes I don’t have buttermilk on hand.

INGREDIENTS needed

• Buttermilk
  • This recipe also works great with buttermilk made from milk and white vinegar, or milk + lemon juice Obviously the BEST result comes from the real deal… but if you don’t have it on hand, the others will work just fine!
• Butter
• Sugars
  • brown and white
• Baking Soda
  • The ingredient that is the chemical leavener. AKA what makes it foamy.
  • Add it AFTER you have turned off the stove and stir stir stir until the foam goes down.
  • If you stop stirring, the butter and sugars will separate and you will have a layer of melted butter on the top. IF THIS DOES HAPPEN, either bring it back to a boil and continue to vigorously stir it OR put it in your blender and BLEND away!
• Vanilla
  • pretty self explanatory

DIRECTIONS:

STEP #1: Add the buttermilk, sugars and butter to a larger than you think saucepan.

STEP #2: Bring to a rolling boil and stir really hard. Stir for maybe 1 min.

STEP #3: Turn off the stove and add the baking soda. This is when it foams. And this is when you sitr the foam out of it. Literally. Stir it until the foam is gone! Like really whip it good. The more you whip it the less likely it is to separate as it cools. I whip it for about 4 min. (My mother pours hers in the stand mixer or blender.

STEP #4: Then add the vanilla, giving it one last good whip.

Pour into a cute little container for added completion. Serve over German pancakes, pancakes, cereal, as a sauce for sweet potatoes or squash…over chicken…options are endless! Will stay in air tight container for days.

If it separates once it cools, don’t worry! Blend it in the blender until it combines!

this is brady’s ‘secret’ recipe for a German pancake. I can assure you he spared no calories…as visualized by that nice glow of the butter. But let me tell you that it tasted heavenly.

Adding the berries and the syrup?? good thing the German pancake was only one pan….

**This recipe calls for 3/4 less butter compared to most buttermilk syrup recipes, and 1/2 less sugar. Also, substituting brown sugar for some of the white. It is a little twist. And i decreased the baking soda. I feel like sometimes it can be a bit too ‘soda-y’ so thats the reason for decreasing it. AND VOILA!!

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