Dallin’s Buttermilk Syrup


“…the violin — that most human of all instruments…” –Louisa May Alcott, Jo’s Boys

This was hands down the best syrup I have ever had.  Dallin made this for us for our french toast the day after Thanksgiving.  It was so good that I felt like I was in a charming little bed and breakfast somewhere back in Vermont where the cook had learned the secret of syrup making.

  • ¾ cup buttermilk
  • 1 cup of sugar
  • ½ cup unsalted butter (1 stick)
  • ½ tsp baking soda
  • 1 tsp vanilla
  1. In a large sauce pan, combine butter, sugar, and buttermilk and bring to a boil. Once it’s at a complete boil, let it boil for 1 minute. Remove from heat and at this point whisk in the baking soda and vanilla. It will foam up when you add the baking soda.  You can pour it over pancakes, waffles, scones, French toast and ice cream.



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