Buttermilk syrup is made with buttermilk flavoring. This type of syrup is typically added to breakfast items such as pancakes, waffles, and French toast to sweeten the meal. Some people like this syrup with additional flavors added, such as caramel or chocolate, to add further richness to this condiment. This type of syrup can be purchased from the supermarket, or it can be homemade from scratch.
Fairly easy to make, buttermilk syrup ingredients include butter, granulated sugar, baking soda, and vanilla in addition, of course, to buttermilk. The butter and granulated sugar are added to a pot over a low heat until the butter is entirely melted. Then the pot is removed from the heat, and the baking soda and vanilla are added. The pot will foam up, but with consistent stirring, the foam will disappear over a few seconds of whipping. The syrup can be poured over the meal while it is still warm.
Many times, buttermilk is not on hand in a person's refrigerator stock. A nice substitute for buttermilk is to add lemon juice to regular or low-fat milk. Stirring together this mixture produces the same effect as buttermilk. When making a breakfast food at the last minute, it is nice to be able to create homemade buttermilk syrup for family members or guests. Most of the ingredients are staples that are found in any typical household pantry.
Adding a special or extra ingredient to buttermilk syrup can improve upon 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 in the same way as buttermilk syrup, but the difference is adding heavy cream instead of buttermilk. It is important to remember when cooking with buttermilk or any type of cultured drink not to bring the milk to a boil. This will change the consistency of the liquid and cause curdling. Heating over a low heat, while consistently stirring to keep the milk from curdling, is the best way to cook this type of syrup. Warming the milk with a heat that is too high or not stirring it often enough are common mistakes when making this type of syrup.
