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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 their recipes on line now. You can see the original recipe here and there is a little note that the bottom that it was from the January 1998 edition so I guess that was several years ago). 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). But with the ingredients in it I stopped making it. White sugar and corn syrup are not things we want to be eating. Last week I made a version of German Pancake (also called Dutch Baby) and decided to try to adapt the recipe.
The result was super good. It is slightly different than I remember the original being but still yummy. It is a little sweet but my family reminds me that syrup is supposed to be sweet.

Buttermilk Syrup

3/4 cup Sucanat (or Rapadura)
3/4 cup buttermilk
1/2 cup butter
1/4 cup honey
1 teaspoon baking soda
2 teaspoons vanilla
In a sauce pan 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.
The syrup will bubble up a bit (because of the soda and buttermilk combo) so make sure that you are using a pot that is deep enough to hold everything. We usually have left overs of this which store nicely in the fridge and reheat easily on the stove top. This syrup is great on the German pancakes, waffles, pancakes- anything you would put syrup on top of. The original version I used on vanilla ice cream once so I’m guessing this would be great that way too but it needs to cool to room temperature for that application.
I hope you will try this syrup and let me know what you think.
This post is a contribution to Real Food Wednesday hosted this week by Kelly the Kitchen Kop

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