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In my opinion, there are few things more mouth-wateringly delicious than the buttermilk syrup Magleby’s serves on it’s all you can eat french toast.

Simply put, it’s creamy, buttery, gooey heaven.

And pretty dang easy to make. All you need are 5 minutes, and 6 ingredients which you probably already have on hand. Well, except for the buttermilk, which you’re probably going to have to make a trip to the store to buy.  Does anyone under the age of 70 really drink buttermilk?

Have you ever tried plain ol’ unadulterated buttermilk…ummm, yuck! But in syrup…yum! Oh, and of course you’re going to need some french toast, waffles or pancakes.

So here it is…

(Almost) Magleby’s Buttermilk Syrup


1 stick butter

1 c. sugar

1 c. buttermilk

1 Tbsp. vanilla

1 Tbsp. corn syrup

1/2 tsp. baking soda


1. Put butter, sugar, buttermilk, vanilla and corn syrup in a large pan and bring to a boil. (Seriously, use a large pan because it’s a very sticky mess if it boils over.) I doubled the recipe since I cook for a family the size of a small army.

2. After coming to a boil, remove from heat immediately. Add baking soda and stir.

3. Serve warm over french toast, waffles or pancakes.



Oh, and by the way, you can find this recipe in our new hot off the presses, very first cookbook…

In the Kitchen with Liz and Kate: Practically Painless Recipes

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