Tuesday, April 5, 2011

This syrup will rock your world!

I have always loved pancakes. I can pretty much eat them anytime, anywhere. Breakfast, lunch, dinner, snack...you name it. Brad is a french toast kinda guy and I am a pancake kinda girl, so every Sunday without fail, breakfast at our house consists of pancakes for me and french toast for my Brad.

Last summer when we went to Bear Lake with Brad's parents, my sister in law Elizabeth, brought along this syrup recipe. We made it to have on our pancakes one morning for breakfast and oh boy! I can honestly say that this syrup has not only increased my already devoted love for pancakes, but it has changed the way I will eat pancakes forever! This syrup truly is incredible. In fact I have re-named it in my house. It is now known as "liquid gold"

I have already posted my favorite recipe for buttermilk pancakes but have included it again below. The soft, tender, airy, light buttermilk pancakes topped with this heavenly syrup is a breakfast fit for any king or queen...I think.

Coconut Syrup

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

BEST Buttermilk Pancakes
from Si at a Bountiful Kitchen.

2 cups flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
2 tablespoons melted butter
1/4 cup milk, to thin batter

Combine dry ingredients. Add buttermilk, eggs and butter. Add milk, a little at a time. Cook on hot, well greased griddle.


camelia said...


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Barbara Bakes said...

So funny, I have one twin who is a pancake kid and one twin who'd much rather have French toast. Both your pancakes and the syrup sound wonderful!