Buttermilk Syrup

Tracy introduced me to this wonderful nectar!  She served it over pancakes, along with fresh blackberries.  But this could also be drizzled on ice cream - I mean waffles, french toast, German pancakes.  :)

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INGREDIENTS

1 1/2 c Butter

1 1/2 c Buttermilk (substitution below)

3 c Sugar

1 t Vanilla

1 T Baking Soda

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DIRECTIONS

Make sure you use a large saucepan - to accommodate the syrup foaming when the baking soda is added.  Tracy showed me, by example, of what can happen when a smaller pan is used.  :)
Combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly.

Remove from heat and whisk in vanilla and baking soda.  It is a nice foamy white syrup.
As it sits, it will turn a light yellow (as seen above).
Keeps for at least a couple weeks in the refridgerator.

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Buttermilk Substitution

INGREDIENTS

milk (just under one cup)

1 Tbsp white vinegar or lemon juice

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DIRECTIONS

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. Then, use as much as your recipe calls for.