Comments on: Buttermilk Syrup

By: Leigh Anne

Leigh Anne — Tue, 10 Aug 2010 18:38:19 +0000

Wish I had a solution for you but I don’t. It is one of the things that is just better eaten fresh and warm. It would make a great gift though. When they reheat it it will be fine but you are right that it doesn’t look too pretty. If you figure something out let me know!

By: Patricia Salisbury

Patricia Salisbury — Tue, 10 Aug 2010 16:11:28 +0000

I love this recipe, but every time I make it, the syrup separates as it cools. I want to put it up in Mason jars (for gifts, maybe sell a few), but it just doesn’t look very appealing once it separates. Is there any way to prevent it from separating? I have tried: adding the baking soda at different stages; using real butter, hard margarine, and a blend of both; water-bath processing the sealed jars, and not processing; cooking for more or less time. Nothing seems to help, it always separates. Driving me nuts. Help, please.

By: Ree & Leigh{Anne}:Edna Mae’s Sour Cream Pancakes — your homebased mom

Ree & Leigh{Anne}:Edna Mae’s Sour Cream Pancakes — your homebased mom — Fri, 12 Mar 2010 10:01:32 +0000

[...] And you can find some of our favorite pancake syrups here and here. [...]

By: Provo Adventures — your homebased mom

Provo Adventures — your homebased mom — Mon, 01 Mar 2010 19:44:45 +0000

[...] we hit every trip. Breakfast at Magleby’s is a favorite too because they have that amazing buttermilk syrup. For lunch I had a wonderful BBQ chicken salad that came with one of their yummy rolls that I [...]

By: jack

jack — Sat, 14 Feb 2009 16:31:15 +0000

1. add vanilla after you take it off the stove
2. if you will boil it longer (5 minutes or so), it will get a little darker and thicker – and the flavors blend much better.