Sometimes I wonder if anyone actually uses maple syrup on pancakes anymore. I feel like the Internet is flooded with buttermilk syrup recipes and caramel syrup recipes and whatnot. Thank goodness I’m here to give you another one.
I actually can’t remember the last time we used syrup – we pretty much always do either a fruit sauce (fruit, sugar, water, cornstarch, cook, done) or this coconut syrup.
Bart could barely eat it this the first time I made it in 2009 because it was so ridiculously buttery, but the flavor was so good that I was determined to make it work.
I played around with it a little and ended up with a recipe that is far less likely to give you a heart attack (although, let’s be honest – it’s still not health food or anything). Now, Bart asks for it almost every single time we have waffles or pancakes. It is delicious either alone or with some fruit.
Add this to your list of ways to use up buttermilk.
Coconut Buttermilk Syrup
(adapted from The Sisters Cafe)
2 T butter
scant 1/2 c buttermilk
1/3 c sugar
1/4 tsp baking soda
1/2 tsp coconut extract
In a saucepan, melt the butter, then add buttermilk and sugar, stirring over medium heat until dissolved. Bring to a boil and let cook for one minute.
Remove from heat and stir in baking soda and coconut extract. It will bubble up a lot – give it a minute to settle down, stir to combine well, and serve immediately.
It will keep in the fridge for about two weeks. Just warm it up and re-stir before using.