I was reading the homemade cookbook that my mammaw made me and came across a recipe for homemade pancake syrup and I just knew I had to try it. I am not sure where the article came from because everything has been clipped and glued, but our favorite recipes were always from Southern Living so that’s a possibility. On Friday mornings we always have a big pancake breakfast in our house and I could not wait to try this out so the night before I made a batch of it. I was really happy to find it because have you ever read the back on a syrup bottle?
Reading ingredients is just something new I have been doing this past year. I am not sure why I never bothered with it before? But after hearing so many studies on the news how can you help it? I was watching a study about how fructose syrup is extremely bad for us and one of the cases was memory loss. Sadly this is in almost everything we buy now days and in pancake syrup. I have been trying to avoid those foods and make homemade when I can for a somewhat healthier life.
This syrup was so easy to make and unbelievably good, much better than the store bought stuff. It has a much lighter taste and an almost caramel color and flavor. You can use it on any breakfast foods or desserts alike. You can store it in an airtight jar and place it in the cabinet or in the refrigerator and warm when needed or use at room temperature. You will be tempted to use smaller pot but trust me on this one and use your huge pot because the soda will make it rise and if you do not listen you will have a big mess. I made some french toast with my Amish bread recipe in the above picture.
3/4 cup buttermilk (I used laban)
1. In a 5-quart pot on high heat add buttermilk, sugar, butter, golden syrup and baking soda. Stir continuously until boiling then reduce heat to low.
2. Continue stirring for 9 minutes (I set my timer). Your mixture will be golden at this point, remove from heat and add vanilla.
3. Allow to cool a bit and pour into container.
Yields: 2 cups