Buttermilk Syrup Food

BUTTERMILK SYRUP

Steps:

• Place first five ingredients in large saucepan.
• bring to boil and cook for 7 minutes (mixture will foam), stirring to prevent scorching.
• Remove from heat and stir in vanilla extract.
• Serve with German pancakes,or waffles,french toast,etc.

BUTTERMILK FRENCH TOAST WITH MAPLE SYRUP

Steps:

• Beat eggs in a bowl until smooth. Add buttermilk, almond extract, cinnamon, and nutmeg and beat well until batter is smooth. Dip bread into batter until evenly coated.
• Spray a skillet with cooking spray and heat over medium heat. Cook coated bread until golden brown, 4 to 5 minutes per side.
• Combine white sugar, water, and brown sugar in a saucepan; bring to a boil and cook for 1 minute. Remove saucepan from heat and cool syrup for 2 minutes. Stir maple-flavored extract and vanilla extract into syrup. Serve syrup over French toast.

GRANDMA'S BUTTERMILK SYRUP

Steps:

• Heat sugar, buttermilk, and butter in a saucepan over medium heat until mixture starts to boil, about 5 minutes. Remove saucepan from heat and stir baking soda and vanilla into buttermilk mixture.

BUTTERMILK SYRUP

Steps:

• In a large (no, really, it need to be large!) pot, combine the sugar, buttermilk, butter, corn syrup, baking soda, and salt. Bring the mixture to a boil and boil for 7 minutes, stirring constantly (no, really, stir constantly--this can bubble over in the blink of an eye!).
• The mixture will be very bubbly and foamy. As it boils, it will start to develop a deep amber color and smell caramely.
• After 7 minutes, remove the mixture from heat. Stir in vanilla extract (it will bubble at first). Serve the syrup warm.
• This makes about 2 cups and can be made ahead of time and stored in the fridge. Reheat and give it a good whisk before serving.

BUTTERMILK SYRUP

Steps:

• In a medium sauce pan, combine butter, sugar, and buttermilk and bring to a boil.
• Once it's at a complete boil, let it boil for 1 minute.
• Take off heat and whisk in baking soda and vanilla.
• It will foam up during the boiling, and especially when other ingredients are added.
• Serve with your favorite pancakes or waffles. Best served warm.

GERMAN PANCAKE WITH BUTTERMILK SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
• Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
• Bake in preheated oven for 20 minutes, or until golden.
• In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

BUTTERMILK SYRUP

Steps:

• Bring the butter, sugar, buttermilk and Karo syrup to a boil in large pan. Remove from heat and stir.
• Then add the baking soda and vanilla. Mixture will fizz to twice the size. Let set, stirring occasionally.
• Serve while hot.

BUTTERMILK SYRUP

Steps:

• Mix together sugar, butter, and buttermilk and bring to a boil. Boil for 45 seconds and remove from heat.
• Stir in baking soda and vanilla.
• Serve over pancakes or waffles.
• Bottle and store in the refrigerator. Serve warm.
• (When I made it I found that it separated into layers in the refrigerator. Just wait till it has cooled most of the way and shake the bottle).

BUTTERMILK CARAMEL SYRUP

Steps:

• Mix sugar, buttermilk, butter, corn syrup, and baking soda together in a large pan over medium heat. It will expand because of the baking soda. Bring to a boil; reduce heat and let simmer for 5 minutes. Take off the heat and stir in vanilla extract. Serve warm.

BUTTERMILK SYRUP

Steps:

• In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.