Quote:
Originally posted by ltl/fb
I can only get buttermilk in the skinny tall carton, alas. Thus, in order to use it up, I might have to have pancakes again tonight. Or, check out a Vietnamese place near me at the request of a future visitor.
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I never have a problem with leftover buttermilk since I discovered buttermilk syrup.
Danette's Buttermilk Syrup
1 C butter
2 C buttermilk
2 C sugar
1/4 C light corn syrup
1 t baking soda
2 t vanilla
Combine all ingredients except for vanilla in large pot (it doubles in
volume when it boils), and bring gradually to a boil, stirring constantly.
After it has reached a good rolling boil, boil for seven minutes more--at
this point any foaming should have subsided considerably and it will be
acquiring a golden color. Remove from the heat and stir in vanilla.
Serve warm over French toast, pancakes, waffles, ice cream, etc.
Seriously, you will think you have died and gone to heaven. You know how, with maple syrup, it's possible to have too much, and your breakfast is too sweet? Not so with buttermilk syrup. Your pancakes can be drowning in it, and it will still taste perfect. And it keeps in the fridge almost indefinitely.
tm
