Buttermilk Syrup

I've had this recipe posted along with my blueberry buttermilk waffles recipe, and my mom recently asked me to give it its own post so that she could find it easier.  I got this recipe from my aunt Julie, but since eating it for the first time at a family reunion, I have seen it all over the place!  You can get creative with this and try new things to change it up.  I have a friend who adds cinnamon to her recipe and it is delicious.  You can also use maple flavoring instead of vanilla extract.  I'm sure there are tons of other variations that you could try and it will still be amazing!  I am posting this recipe with the changes that I made and use all the time now--less butter and less baking soda (personal preference).  I'll add notes next to the ingredients, if you want to do it the high fat, extra frothy way.  

Buttermilk Syrup

by: Uncle Greg and Aunt Julie

1/4 c. butter (1/2 c. in the original)

1 c. sugar

1/2 c. buttermilk (I use 3/4 c. regular milk most of the time and it still tastes great!)

1 tsp. vanilla

1/2 tsp. baking soda (1 tsp. in the original)

In a saucepan over medium high heat, melt the butter and sugar, stirring constantly until it comes to a boil.  Add the milk (or buttermilk) and return it to a boil.  Remove it from the heat and wait one minute.  I don't know why this step of waiting one minute is important, but I haven't dared skip it for fear that my yummy syrup wouldn't come out as frothy and delicious as it should.  So just obey it.  Then stir in the vanilla and baking soda and serve it immediately.    

Creamy Maple Syrup

 

I love breakfast food.  But lately, I have been a little sick of breakfast, and I realized why.  It's because I am bored with the syrup!  I found this recipe for Creamy Maple Syrup, and suddenly, my waffles were exciting again!

Creamy Maple Syrup

slightly adapted from: abountifulkitchen.com

1 c. heavy cream

1/2 c. brown sugar

1/2 tsp. maple flavoring

dash of salt

1/2 tsp. vanilla

In a saucepan over medium heat, bring the cream and brown sugar to a boil.  Let it boil for one minute and then remove it from the heat and stir in the maple flavoring, salt and vanilla.  Serve it over your favorite (again) breakfast food.

Blueberry Buttermilk Waffles with Buttermilk Syrup

One day, I checked my mail, and there was a little surprise waiting for me from Nicole.  She sent me a waffle cookbook!  Oh, I have had fun with it.  So far, I haven't been let down on any recipes.  This one Nicole and I made together.  I was inspired to make it after attending a reunion and eating the most amazing waffles and syrup.  I say the syrup separately because it deserves it.  We used the waffle recipe from the cookbook and the syrup comes from my uncle Greg and his family.  Make sure you spray your waffle iron well, as the blueberries will stick to it.  And the syrup separates, so you'll want to stir it before you re-apply it to your waffles (multiple times-it is so good).

Blueberry Buttermilk Waffles
adapted from The Best of Waffles and Pancakes


2 c. flour (use half white, half wheat if you would like)
1/4 c. brown sugar
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1 1/2 c. buttermilk
2 large eggs, separated
1/2 c. butter, melted
2 Tbsp. honey
blueberries


Spray your waffle iron with cooking spray.  Combine flour, brown sugar, baking soda, cinnamon, nutmeg and salt in a large bowl.  In a separate bowl, whisk together the buttermilk, egg yolks, butter and honey.  Pour this mixture into the dry ingredients and mix it with a few strokes to form a lumpy batter.  In a small bowl, beat the egg whites with an electric mixer until stiff peaks form.  Gently fold the eggs whites into the batter.  Pour about 1/2 c. batter onto the waffle iron and drop a few blueberries on top.  And then cook it up.

Somewhere in the middle of all that, make your syrup.  It is extremely fast to make. (I know this pictures looks like something home brewed, but it also shows how frothy it gets.  Mmmm.)

Delicious, Amazing Buttermilk Syrup (I just made that name up)
by: Uncle Greg and Aunt Julie


1/2 c. butter
1 c. sugar
1/2 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda


In a saucepan over medium high heat, melt the butter and sugar, stirring constantly until it comes to a boil.  Add the buttermilk and return it to a boil.  Remove it from the heat and wait one minute.  I don't know why this step of waiting one minute is important, but I haven't dared skip it for fear that my yummy syrup wouldn't come out as frothy and delicious as it should.  So just obey it.  Then stir in the vanilla and baking soda and serve it immediately.    

Hawaiian Waffles with Pineapple and Coconut and Coconut Syrup

Why is it if I make a new recipe, we always end up eating on princess dishes?  I made this waffle recipe tonight and I'm not going to lie to you, it wasn't our favorite.  It was a pretty normal waffle, even with the added ingredients and it was also slightly flimsy.  We like ours a little more fluffy and firm.  The flavor was fine though.  I probably wouldn't have put it on here except for the recipe for the coconut syrup on top was so wonderful!  I thought it would have been amazing on pancakes, french toast, ice cream, drinking it from a cup (kidding. mostly.).  I made a few changes in the waffle recipe, which should help some of the issues we had, so please don't let my negativity scare you off.  And if nothing else, make the coconut syrup!  You will definitely not regret it.


Hawaiian Waffles with Pineapple and Coconut
adapted from allrecipes.com


1 1/4 c. flour
1/2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 egg yolk
3/4 c. sour cream
1/4 c. coconut milk
3/4 c. chopped fresh pineapple (I used canned)
5 Tbsp. butter, melted
2 egg whites, beaten (somehow I missed that beating part until right as I'm typing this.  That may have helped the flimsiness)


In a medium bowl, sift together the flour, sugar, baking powder, baking soda and salt.  In another bowl, combine the egg yolk, sour cream, coconut milk, pineapple and melted butter and mix it well.  If you don't want chunks of pineapple in your waffles, you may want to consider pureeing it before you add it in.  My kids were disgusted by the chunks.  I thought they added a fruity kick.  Add your flour mixture to the wet mixture and mixture it well (ha ha).  Gently fold in the egg whites.  Cook on your waffle iron like you always do.


Now for the really good stuff:


Coconut Syrup
from allrecipes.com


1 can coconut milk
1 c. shredded coconut
3/4 c. brown sugar


In a heavy saucepan, combine all the ingredients and mix well.  Bring the mixture to a boil and then reduce it to a simmer for 20 minutes, stirring occasionally.  Transfer to a blender and puree' it until it is smooth.  Serve it immediately.  

Dutch Cream Waffles with Butter Pecan Syrup

Don't these sound divine.  Any recipe that has the word "cream" in it has got to be good, right?  Right.  These waffles had a great fluffiness and texture.  They didn't get soggy at all, but they were not hard.  It was almost like they had a slightly crisp shell and soft, yummy innards (when I say "innards" does that counteract the "cream" effect?  Sorry.)  They weren't sweet, so you'll want something a little sweet to put on them.  I made butter pecan syrup, and while super delicious, not sweet enough. I have changed that for you, but when you are making it, just give it a little taste and see if it has enough sugar for what you like.

Dutch Cream Waffles

from: www.allrecipes.com

2 c. flour

1/2 tsp. salt

6 eggs, separated

2 c. heavy whipping cream

In a large bowl combine the flour and salt.  In another bowl, mix the egg yolks while adding the whipping cream.  Beat for one minute.  Add that to the flour mixture and mix it well, until it is smooth (as smooth as you can get it-it is pretty thick and I could never get mine completely smooth).  In another bowl, beat the egg whites until they form stiff peaks and then gently fold them into the batter.  Cook them in your waffle iron normally.  You may want to spray it with cooking spray to start out, just in case.


Butter Pecan Syrup
adapted from: www.allrecipes.com


1/2 c. butter
1 c. sugar
1 c. buttermilk (I used a cup of milk and a tablespoon of lemon juice-let it sit for 5 minutes and voila! buttermilk)
1 Tbsp. vanilla
3 Tbsp. brown sugar
1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 c. chopped pecans


Bring the butter, sugar, buttermilk, vanilla, brown sugar and cinnamon to a simmer in a saucepan over medium-high heat.  Once it is simmering, whisk in the baking soda and cook it for 10 seconds before removing it from the heat.  Stir in the pecans and serve it warm over the waffles (or ice cream, or whatever).