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Several years ago in a Taste of Home magazine, I found a recipe for German Pancake with a Buttermilk Syrup. (The magazine has all of its recipes online now. You can see the original recipe here.) We have really enjoyed that pancake and syrup recipe, and it is even requested fairly often by my children (especially my oldest; she loves it). We love this syrup on German Pancakes, Sourdough Pancakes or Waffles, grain-free pancakes or waffles, and even as a topping for ice cream.
But with the ingredients in the original recipe, I stopped making it. White sugar and corn syrup are not things we want to be eating. So I decided to try to adapt the recipe. The result is super good. It is slightly different than I remember the original being, but it’s still delicious. It is a little sweet, but my family reminds me that syrup is supposed to be sweet.
Buttermilk Syrup
This was adapted from a recipe in Taste of Home magazine.
Ingredients
- 3/4 cup Sucanat or Rapadura
- 3/4 cup buttermilk
- 1/2 cup butter
- 1/4 cup honey
- 1 tsp baking soda
- 2 tsp vanilla extract
Instructions
- In a saucepan, combine everything except the vanilla. Bring to a boil.
- Turn heat to medium-high and boil for 8 or 9 minutes, stirring occasionally until the syrup starts to thicken and darken slightly.
- Remove from heat and add vanilla.
- Serve warm, or allow to cool slightly if using as an ice cream topping. Store leftovers in the refrigerator. This has butter in it and will separate in the fridge. Heat gently over low heat to return to a liquid state.
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Wonderful recipe, thank you. We usually just use honey instead of maple syrup because of the expense but I know dc will love this treat.
Hi Beth!
We use honey too most days. But this syrup is something my children beg for 🙂 It is really quite good.
I can’t wait to try this! We love real maple syrup but don’t always have access to it. This sounds like something the kids would love. Thanks for sharing!
Melanie,
Let me know how you like it. We don’t always have maple syrup on hand so this is a great option.
Hi Millie.
I’ve been making gradual changes to real food but the sucanat has me stumped. Where do you find it? Is it the same thing as organic sugar?
Barb
Hi Barb W,
Sucanat is different than organic sugar. It is less processed. The juice is extracted from sugar cane, heated and then dried. Here it is on Amazon. You can see a photo and also read more about it. In the past I ordered it from Azure Standard. If you have an Azure route in your area, I think that is a less expensive option than Amazon. The best price I get it for is through our local health food store. So definitely check there is you have anything like a Natural Grocers, Whole Foods, etc. You can also ask for Rapadura which is pretty close to the same thing. I’ve never used Rapadura but many prefer it. Or you can substitute organic sugar in this syrup recipe and it will turn out perfectly.