I am a breakfast person.  I have never been one of those people that can wake up, eat a piece of toast and be on my way.  I need real food to start my day.   Give me protein, carbs, some fruit, and a cup of coffee.  Then, and only then, I can start interacting with fellow humans.  On the weekends I like to make the breakfasts that take a bit more time.  I don’t have to get the kids off to school so there’s no rush which allows me to enjoy the cooking and eating process.

This recipe is a family tradition.  My grandmother made it,  my mother makes it, I make it, and now my 10 yr old carries on the tradition.  This is a good recipe to start your budding chef on.  It’s super easy and is really a crowd-pleaser.  He really get a kick out of all the rave reviews from tasters.   Our favorite thing is to work together on a breakfast feast.  He’s in charge of the syrup while I make waffles, banana pancakes, or better yet, Apple Puffy Pancakes.


Buttermilk Syrup

  • 1/2 cup sugar
  • 3/4 cup buttermilk
  • 1 cube butter
  • 2 Tbsp Corn Syrup
  • 1 tsp baking soda
  • 2 tsp vanilla
  1. Mix together sugar, buttermilk, butter, corn syrup, and baking soda in a large pot.  This will grow a lot so use a big pot. It will reduce as it cooks.   dsc_0001
  2. Bring to a boil over medium-high heat and boil hard for about 10 minutes until it starts to thicken and is the color of a brown bag.
  3. Remove from the heat and add vanilla.


Serve this warm over anything you can justify putting syrup on.  It is amazing on our Apple Puffy pancakes.  I even like to dip apples in it or use it as a caramel ice cream topping.  It’s easy for my kids to take over this one so we make it A LOT!  What’s your favorite recipe to make with your kids?