John likes to shop, and he loves to come home with more than
I asked for. If a little is good, a lot is better, right? It’s thoughtful of
him, and usually not a problem, unless he buys stuff with a short shelf life. A
couple of weeks ago, I needed half a cup of buttermilk to make banana bread.
Buttermilk comes in half pints, so I planned to use the remainder in corn bread.
He brought home four times what I needed. I made banana bread, corn bread,
buttermilk waffles, and:
Buttermilk Syrup
1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
Melt butter in large saucepan; whisk in sugar and
buttermilk. Heat to boiling. Remove from heat and whisk in vanilla and soda. When
the foaming subsides, serve syrup warm over pancakes, waffles, or French toast.
Refrigerate any leftover syrup.
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