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.
- 1/2 cup sugar
- 3/4 cup buttermilk
- 1 cube butter
- 2 Tbsp Corn Syrup
- 1 tsp baking soda
- 2 tsp vanilla
- 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.
- 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.
- 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?