paleo buttermilk syrup

 

buttermilk-syrup

As far as we know, buttermilk syrup is a Utah creation (just like fry sauce) with it’s origins beginning at a local restaurant called “Magleby’s” which closed years ago but has many smaller restaurants open around the state, which still serve this amazing elixir. Heralded by locals, visitors and the regulars, this buttermilk syrup is just what breakfast pancakes, waffles or french toast dream of being bathed in!

We are friends with one of the Magelby families locally here in Provo and know they keep this in their home kitchen by the quart fulls, and once you make some you’ll understand the magic! This is a “paleo-ized” version of course and is not as thick but certainly still just as luxurious and tasty! The original recipe is made with corn syrup and so we’ve obviously removed that and used real maple syrup, but stuck with all the tasty butter of the original recipe. Since there is so much butter in the recipe, you basically don’t need to slather butter on top of those pancakes…unless of course you just can’t help yourself, we get it…butter is delicious!

Be sure to use a large enough to pan to accommodate the “bubble/foaming” that takes place due to the chemical reaction of the baking soda and the buttermilk…believe me, it boils over fast and then you have one sticky mess all over the stove top…and I do mean all over! Plus, you don’t want to waste it!

The syrup is featured here being drizzled all over our Annabella buttermilk pancakes, which is of course an amazing thing to serve this syrup with, you should definitely make some and enjoy both recipes together!

paleo buttermilk syrup

  • Time: 15
  • Difficulty: easy
  • Print

heavenly paleo syrup for all your breakfast needs



Credit: backporchpaleo.com

Ingredients

  • 1½ c maple syrup
  • ¾ c coconut milk buttermilk
  • ½ c butter
  • 1 tsp baking soda
  • 2 t vanilla

Directions

  1. In a large, heavy bottomed sauce pan, combine the syrup, coconut buttermilk, butter and baking soda, slowly warm until butter is melted, whisking occasionally.
  2. Bring to a boil, SLOWLY – this is where all the foaming and potential bubbling over will happen if you bring it to a boil too quickly!
  3. Reduce heat and let it simmer for about 5 minutes…keep an eye on it, depending on the consistent heat of your stove top (gas vs. electric) you could have an instant mess on your hands.
  4. Remove from heat and whisk in vanilla.
  5. Serve warm! Store unused syrup in fridge for weeks!!
  6. *to make coconut butter milk, add 1 T apple cider vinegar to 1 c of coconut milk, let it set for 5 minutes and you’re good to go.

 

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