Years ago, almost a dozen now, I went home with my friend, Rachel for Easter. One morning, her mom decided to cook us the family favorite of Dutch babies for breakfast. It was the first time I had a Dutch baby, and it was very good. However, what I remember more than the Dutch babies was how good the homemade syrup was that Mrs. Sattgast served over them. I could have eaten it by the spoonful! It was so good that I immediately asked for her recipe but I did not make it myself – until this past weekend.
Oh, my. I don’t know why I waited this long! I woke up thinking of pancakes, and for some reason, this syrup recipe then came to mind. The thought of this deliciousness motivated me to get out of bed.
Now, before you read any further, please note that there is buttermilk in this recipe. I didn’t have an buttermilk because I rarely do. Let’s be honest. Who does? Don’t worry because you can still make this recipe! It’s very simple. Mix slightly less than 1 cup of milk with 1 tablespoon of vinegar. Let this mixture sit for 5 minutes, and you’ve got an easy substitute for buttermilk. Use as much as needed. You can do this for any recipe that needs buttermilk.
Now that we’ve gotten that out of the way, here is the this wonderful recipe for homemade syrup. Once my husband tasted it, he declared this was the syrup he wanted to eat from now on. We agree that this is a keeper of a recipe. Give it a try and tell me what you think!
1 1/2 cup sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons Karo syrup
1 teaspoon baking soda
2 teaspoons vanilla
Mix all ingredients, except vanilla, in a large pan and bring to a boil. Do use a large pot, bigger than you anticipate needing, because this mixture boils up quite a bit. Boil for 7 minutes, stirring constantly. Your arm will tire but you must keep stirring the whole time. As the mixture boils, you will notice the color changing from a pale white to a rich brown. This is desired.
When the time is up, remove the mixture from the heat and add vanilla. Serve warm on pancakes, waffles or any thing you so desire. This syrup should be stored in the refrigerator. You can also freeze your syrup, if you so desire.
See? Isn’t that simple? Don’t be like me and wait a dozen years to make this recipe. Make it soon. Pour it over your favorite pancakes or french toast. Eat it straight from the spoon, if you like. I wouldn’t blame you one bit! I licked my spatula clean after pouring this beautiful syrup into a jar. It’s really that good. We’ve also since discovered that this syrup tastes wonderful as a dip for apples. It’s the perfect caramel complement.
Thanks, Rachel, for a wonderful recipe! I will forever think of you when I make this recipe…and that will be often now!