Monday, May 3, 2010

Buttercream Syrup

Here's another delicious and unique pancake syrup. We've been having cranberry syrup almost every time we have pancakes, ever since Jeff came up with it. I still love it, but I was starting to get cranberry-ed out. Time to try something new!

I came across this recipe for Buttercream Syrup a while back, and thought that it looked absolutely delicious. After all, a recipe with nothing but butter, sugar, evaporated milk, and a bit of vanilla has to be good, right? So when Jeff made chocolate chip pancakes this morning, I knew it was the perfect time to try it out.

I admit that my pictures of this are not nearly as lovely as the pictures on Jamie's post with the original recipe. But I was in a hurry to get the picture-taking over with, and dig in!

Buttercream Syrup
1 stick butter (1/2 C)
1 cup sugar
1/2-3/4 can evaporated milk (can be substituted with buttermilk for a different, yet yummy taste)
1 tsp vanilla

Melt the butter in a small sauce pan over medium heat. Add the sugar slowly and stirring until it is creamy and thick.

Add the milk a little at a time while stirring. Add the vanilla and let it simmer for about 5-10 minutes while it thickens further.

Rich? Check. Buttery? Check. Delicious? Check. Diet? .... Not so much. :-)