Tuesday, April 5, 2011

Buttermilk Syrup

 This past Sunday I had the chance to host my family for Sunday breakfast. Our weekend breakfast tradition is generally waffles, but I decided to go out on a limb this time and try something new. My fabulous friend Sherry has this amazing buttermilk syrup recipe that I just had to share with my family. I knew they would love it, and love it they did. They couldn’t get enough of it. It’s a cinch to make and is so much better than anything bottled you can get.
photo credit: williams-sonoma
I served the syrup over aebleskivers, (or ebelskivers) which are a cute, little, sphere shaped Danish pancakes. I must admit that I didn’t make these. It not because I didn’t want to, but more because I didn’t have the right equipment. I don’t one of these (see above) special aebleskiever making pans. I see them in the Williams-Sonoma catalog and have wanted to try them for quite some time. Alas, this was not that time. So, taking yet another idea from fabulous Sherry, I headed over to Trader Joe’s and picked up a bag of, dare I say, frozen aebleskievers. Frozen or not, these babies were delicious! The best part is you can cook a ton in the oven at the same time, about ten minutes total, and they don’t get cold waiting for the others to cook. Just sprinkle with powdered sugar and top with this buttermilk syrup and you’ll think you’ve died and gone to heaven. If you’d like to make your own, get your self a pan, and then check out the variety of recipes Willams-Sonoma has for making aebleskievers. Enjoy!
Buttermilk Syrup

1 cube butter
1/2 cup buttermilk (low or reduced fat works also)
1 cup sugar
1 tsp vanilla
Bring above ingredients to a boil and make sure sugar is dissolved.

Add 1/2 tsp baking soda and continue stirring.
(Adding baking soda will double the amount of syrup by foaming and might spill over onto the stove. Use a pan is that double the size you think you would need to avoid a mess!)

Left overs will keep in fridge for a couple weeks.


  1. Mel so funny that you served this for conference weekend. I had about 25 people from the old singles ward over for brunch in between sessions on Sunday and served....aebleskivers with buttermilk syrup! Seriously!!! Great minds think alike! They were a hit at my brunch too adn the syrup is awesome. Hope you are doing well! You are a babe and I love your blog.

  2. Sarah! I love that we made the same thing! Did your aebleskievers make yours from scratch? Debating if I should invest in a pan.

  3. I did make mine from scratch. Aebleskievers are a Christmas morning tradition around my house so I used my mom's recipe. I think you should definitely get a pan. My mom uses cast iron pans, but I have two of the non-stick pans from Williams Sonoma and LOVE them (also get the turn/flip tool at WS...they are awesome and not expensive...I think it's $10). Two pans make it easy to whip them up for multiple people like Sunday's brunch. :)

  4. Awesome photos and nice preparing method in a brief process

    Bakery Equipment


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