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I originally shared a  family favorite for Buttermilk Syrup in April of 2010. We love this syrup. With the recent price hike of maple syrup this is a wonderfully tasty alternative.   My daughter, Kiki, helped me create a You Tube video where we demonstrate this yummy syrup.

We love this syrup on German Pancakes,  Sourdough Pancakes or Waffles, grain-free pancakes or waffles, and even as a topping for ice cream.

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 or if using as an ice cream topping allow to cool slightly.  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.
This was adapted from a recipe in Taste of Home magazine. You can find the original recipe here.
How are you dealing with the increase in maple syrup (and other food) prices? Do you have any tips? 
Have you seen my new Free eBook? Design a Dish will help you get creative in the kitchen and save your food dollars! Click here for more information.
This post is a contribution to Monday Mania at The Healthy Home Economist and The Weekend Gourmet blog carnival at Hartke is Online!
This post is shared at Real Food Wednesdays hosted by Kelly the Kitchen Kop.

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