Brown Sugar Butter Syrup

Posted on March 14, 2019

My go to syrup when making waffles, pancakes or German Pancakes is this Syrup, but sometimes when I don’t have something on hand for it, I have to figure something else out. I found this recipe and we all loved it! Its a little similar to maple syrup but way better! Try it and enjoy!

Ingredients:

2 cups brown sugar

1 cup water

1/2 cup butter

1/4 teaspoon vanilla

Directions:

Combine the sugar and water in a medium size saucepan. Bring to a boil, stirring until the sugar has dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes. Add the butter and stir until the butter has dissolved. Remove from the heat and add the vanilla.

Let the syrup cool for 5 minutes before transferring to a pitcher or jar for storage. Serve immediately or store tightly covered in the refrigerator for up to a month. Enjoy!

To reheat, remove the lid and microwave in 15 second intervals, stirring in between until hot.

Recipe Source: Bare feet in the Kitchen

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{Buttermilk Syrup}

Posted on February 23, 2017

This is the only syrup we use for THESE and waffles and traditional pancakes. It is amazing, there really is nothing like it. I haven’t bought regular maple syrup from the store in a looong time thanks to this. Its easy to make and refrigerate afterwards to use again and again, if it lasts that long.

INGREDIENTS:

1/2 cup butter
1 cup sugar
1 cup buttermilk
2 tsp vanilla
1 Tbs light karo syrup
1/2 tsp baking soda

DIRECTIONS:

In a large saucepan (it needs to be larger, because this will foam up quite a bit) over medium heat, melt the butter, add the sugar, buttermilk, vanilla and karo syrup, mix all together and bring to a boil for about 1-2 minutes. Turn off the heat and stir in the baking soda (this is where the foam comes in) let sit for about 5 minutes or so to thicken up a bit before serving.

Adapted from: Oh Sweet Basil

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{Whole Wheat Belgian Waffles}

Posted on July 18, 2011

This was a delicious breakfast! We decided to serve them Bed and Breakfast style, with fresh strawberries, strawberry sauce, whipped cream and a little sprinkle of powdered sugar. Yummy!

1 1/2 cups whole wheat flour

2 tsp baking powder

1/2 tsp salt

2 tbs sugar

1 large egg

1 1/2 cups lukewarm milk

1/3 cup melted butter

Preheat your iron while you make the waffle batter.

Whisk together the flour, baking powder, salt, and sugar.

In a separate bowl, whisk together the egg, milk, and butter or oil.

Mix together the wet and dry ingredients, stirring just until combined.

Cook the waffles as directed in the instructions that came with your waffle iron.

*Adapted from King Arthur Flour

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{Waffles with Cinnamon Syrup}

Posted on February 4, 2010

These are really good, but what is amazing is the syrup!

2 cups flour

1 tbs sugar

2 tsp baking powder

1/2 tsp salt

3 eggs, separated

2 cups milk

1/4 cup vegetable oil

Cinnamon Syrup:

1 cup sugar

1/2 cup light corn syrup

1/4 cup water

1 5 ounce can evaporated milk

1 tsp vanilla

1/2 tsp ground cinnamon

In a bowl combine the flour, sugar, baking powder and salt. Combine the egg yolks, milk, and oil stir into the dry ingredients until well mixed. In a small mixing bowl, beat egg whites until still peaks form, fold those into batter. Bake in a preheated waffle iron.

For the syrup, combine sugar, corn syrup and water in a saucepan. Bring to a boil over medium heat, cook and stir for 2 minutes, (it will thicken a bit, but thicken much more once cooled)

remove from the heat and stir in the milk, vanilla and cinnamon. Serve with the waffles.

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