I have several recipes that call for buttermilk. In baked goods like muffins and tea breads, it imparts a rich, smooth texture. The acid in buttermilk helps with the leavening process. We never found buttermilk in English stores, though a few of the grocers we asked claimed to have heard of it. We managed to get by using regular milk with a bit of lemon juice, or plain "drinking yoghurt." This recipe is from Jeannie Lancaster, who has blessed our family in ways beyond number.
Buttermilk Syrup
1/2 cup butter
1/2 cup buttermilk
1 cup cane sugar
1 teaspoon Karo corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla
Combine all ingredients except baking soda in a medium saucepan. Heat at medium until butter is melted. Turn heat up slightly and bring to a gentle boil. Boil, stirring constantly five minutes. Remove from heat and stir in baking soda. Serve while still warm over pancakes, waffles, French toast or vanilla ice cream.
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