So long, maple. Hello, buttermilk.
Although the go-to topping for pancakes, waffles, and french toast, Maple syrup is overrated. O-V-E-R-A-T-E-D. (Sorry, Canada)
A far better alternative is buttermilk syrup. Better yet, you can make it from home, without that nasty high-fructose corn crap. (See my wife’s recipe in the comments below.)
I first tried buttermilk syrup a couple of years ago on pumpkin pancakes. Now, I insist on the delicious elixir anytime there’s a breakfeast “breading” in need of sweetening.
I recommend you do the same.
June 21st, 2010 at 12:10 pm
Yummm-EE! I can’t wait to try it! Thanks for the tip!
June 21st, 2010 at 1:32 pm
Just shake a scant amount of powdered sugar on them. If you need to cover it with syrup, your main course isn’t very good!
June 22nd, 2010 at 10:49 am
That’s not the right recipe.
1 cup butter
1 cup sugar
1/2 cup buttermilk
Melt in a pan over the stove.
Then add 2 tsp vanilla and 1 tsp baking soda. It will foam so make sure you have room in the pan for this.
Sorry for the public correction. I just didn’t want your readers to make the wrong stuff. :)