"This syrup is amazing! It made the pancakes taste like cinnamon rolls. My 15 year-old stepson exclaimed "Holy Deliciousness!" --Lagea
This is a great companion to our Old Fashioned Buttermilk Syrup. It too is scrumptious.
Buttermilk syrup is made with a combination of buttermilk and baking soda. The buttermilk is an acid and the baking soda is a base. When you add the water to make the syrup, you create a chemical reaction that creates lots of foamy bubbles. (As the syrup cools, you'll lose the bubbles.) The chemical reaction neutralizes the acid in the buttermilk and the buttermilk loses it's tang. Buttermilk without the tang and sweetened has a very caramelly, almost butterscotch, flavor. It's rich and smooth and incredibly delicious. The key to a great buttermilk syrup is to have exactly the right balance of acid to base in the ingredients.
Vietnamese cinnamon has much more cinnamon flavor--with a touch of cinnamon oil--than the cassia that we buy in stores. The bright cinnamon flavor over the smooth, caramelly buttermilk makes a terrific sauce.
I think you'll love this sauce and find it fantastic on pancakes or a dessert! If you don't like this as much as I do, we'll give you your money back.
This mix makes about 24 ounces or three cups of thick syrup. You add butter and water.
Shelf life: 24 months.
Refrigerate any unused syrup and use within two months.
Ingredients: Sugar, buttermilk, corn syrup, baking soda, Vietnamese cinnamon, and natural and artificial flavors.
This creamy cinnamon buttermilk syrup is terrific on desserts and pancakes.