Sometimes an indulgence is a good thing. This buttermilk syrup is a healthier version of the popular breakfast syrup that so many of us love. I think you'll find it's even more flavorful than it's refined sugar counterpart.
Combine it with my husband's banana pecan waffles and you'll be in heaven! Just add a few pecans and a mashed banana into the batter of your favorite whole grain waffles or pancakes. If you don't have a favorite, you could try this one, this one, or this one.
1/2 Cup Butter, Preferably Organic, Raw Butter; diced
1 Cup Organic, Pure Maple Syrup
1/2 Cup Buttermilk, Kefir, or Plain Yogurt, Preferably Organic and Raw
1 tsp. Vanilla or 1/2 tsp. vanilla and 1/2 tsp. Coconut Extract
1/2 tsp. Baking Soda, optional
Gently heat butter and maple syrup until butter is melted.
Remove from heat and whisk in buttermilk, extract and baking soda.
The mixture will foam up when the baking soda is added.
Mix well and serve.
Store remaining syrup in the fridge.
It will need to be gently re-heated to serve as the mixture will separate in the fridge and the butter portion will solidify.
I prefer to keep my raw butter at low heat, as the healthy fat is heat sensitive.
If you like cinnamon, you can add up to 1/2 tsp.
The soda will yield a thicker syrup.
If you don't want to use soda, I suggest using yogurt for a thicker consistency.