BUTTER SYRUP
1 cup heavy whipping cream
1 stick butter
1 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon baking soda
Melt together whipping cream, butter, and sugar over low heat. Slowly increase heat until the mixture barely comes to a boil. Add vanilla and baking soda (it will bubble up some, so be careful). Turn off heat while whisking continually until ready to serve.
BUTTERMILK SYRUP
1 stick butter (do not substitute margarine)
1 cup white sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
Combine the above listed ingredients and stir over medium heat until bubbling evenly. Let cook for 2 to 3 minutes more. Remove from heat and add the following:
1/2 teaspoon baking soda
1/2 teaspoon vanilla
Stir until well-blended. (It will bubble up some due to the baking soda, so be careful.)
Serve warm. Can be stored in the refrigerator for up to 2 weeks.
BROWN SUGAR BUTTER SYRUP
2 cups brown sugar
1 cup water
1/2 cup butter
1/4 teaspoon vanilla extract or maple extract (optional)
Combine the sugar and water in a medium saucepan. Bring to a boil, stirring until the sugar is dissolved. Lower the heat to medium and allow the mixture to boil for 4 minutes. Add the butter and stir until the butter has melted. Remove from the heat and add extract, if desired.
Serve immediately or store tightly covered in the refrigerator for up to a month.
BUTTERMILK-BROWN SUGAR SYRUP
1 cup light brown sugar
1/2 cup buttermilk
1/4 cup butter
1 teaspoon vanilla
1 teaspoon baking soda
Combine the brown sugar and buttermilk in a medium saucepan over high heat. Bring to a boil, stirring often. Reduce heat to low and simmer for 3 to 4 minutes, stirring occasionally, until the sugar has dissolved and the syrup has thickened.
Add the butter and stir to melt. Remove from heat. Add vanilla and baking soda. Stir to combine. Let cool at least 10 minutes before serving.
Note: the syrup will foam while cooking. It's fine to eat the foam, but if you allow the syrup to sit undisturbed after you take it off the heat, the foam will eventually subside.
WAFFLE SAUCE
1/4 cup all-purpose flour
3/4 cup sugar
2 cups milk
1 teaspoon vanilla extract
2 tablespoons butter
1/4 teaspoon ground nutmeg (freshly ground or store-bought)
In a small saucepan, whisk together the flour and sugar. Add the milk and set the stove heat to medium. Whisk smooth and continue stirring or whisking frequently as it cooks. Continue cooking until the sauce begins to bubble and has thickened. Remove pan from the heat, add the butter and vanilla and stir to combine. Pour sauce over hot waffles and grate or sprinkle nutmeg over the top.
CARAMEL BUTTERMILK SYRUP
(Makes 1 cup; for a clearer syrup, skim the foam from the top after boiling).
1 cup buttermilk
1 stick unsalted butter
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Heat buttermilk, butter, brown sugar, and granulated sugar in a saucepan over medium to a boil, stirring often. Boil buttermilk mixture until golden, about 6 minutes.
Off heat, add baking soda, vanilla, and salt; whisk until combined. (Syrup will foam up a lot, but will subside as it cools).
Serve syrup warm over pancakes; store leftovers in the fridge for up to one week.
BLUEBERRY-ORANGE SYRUP WITH MAPLE
(Makes 2 cups)
2-1/2 cups fresh or frozen blueberries, divided
1/2 cup orange juice
1/4 cup granulated sugar
1/2 cup pure maple syrup
2 tablespoons unsalted butter
1 teaspoon minced orange zest
1/8 teaspoon kosher salt
Heat 2 cups blueberries, orange juice, and sugar in a saucepan over medium-high heat to a boil. Reduce heat to medium-low and simmer syrup, stirring occasionally, until it begins to thicken, 7-9 minutes.
Off heat, stir in remaining 1/2 cup blueberries, maple syrup, butter, zest, and salt.
Serve syrup warm over pancakes; store leftovers in the fridge up to one week.
And, here are some recipes that take it up even a notch or two more in the syrup department . . .
PECAN PRALINE SYRUP
Makes about 1-3/4 cup.
1 stick unsalted butter
1 cup packed brown sugar OR pure maple syrup
1/2 cup heavy cream
1/2 teaspoon ground allspice
1/2 teaspoon table salt
3/4 cup chopped pecans, toasted
2 tablespoons spiced rum, bourbon, OR pineapple juice
1 teaspoon pure vanilla extract
Melt butter with brown sugar in a saucepan over medium heat, whisking constantly until smooth, about 2 minutes.
Whisk in cream, allspice, and salt; bring to a boil, then reduce heat to medium-low, and simmer until sauce thickens, about 5 minutes.
Stir in pecans, rum, and vanilla.
Serve syrup over pancakes.
BLUEBERRY AGRODOLCE PANCAKE SYRUP
Makes about 1-3/4 cup.
Fresh or frozen blueberries will work. If using frozen, just be sure to thaw a half cup of the blueberries to add at the end.
2-1/2 cups fresh or frozen blueberries, divided
1/3 cup sugar
1/3 cup water
2 sprigs fresh thyme
1 (3-inch) cinnamon stick
2 tablespoons unsalted butter
1 tablespoon white wine or Champagne vinegar
1/4 teaspoon table salt
Heat 2 cups blueberries, sugar, water, thyme, and cinnamon in a saucepan over medium-high to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until syrup begins to thicken, 7 to 9 minutes.
Off heat, stir in butter and vinegar until butter melts; stir in remaining 1/2 cup blueberries and salt.
Serve syrup over pancakes.
PEACH BELLINI PANCAKE SYRUP
Makes about 1-3/4 cup.
8 ounces frozen sliced peaches (generous 1 cup)
1 cup Prosecco OR sparkling white grape juice
1/2 cup peach nectar, divided
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/8 teaspoon table salt
Whole milk ricotta cheese (optional, but a great accompaniment)
Fresh raspberries (optional, but a great accompaniment)
Heat peaches, Prosecco, 1/4 cup peach nectar, and sugar in a saucepan over medium-high heat to a boil. Reduce heat to medium and simmer, stirring occasionally, until syrup is slightly reduced and peaches are tender, 12 to 15 minutes.
Whisk together remaining 1/4 cup peach nectar and cornstarch, then whisk into syrup and cook until it thickens, 2 to 3 minutes; stir in lemon juice and salt.
Serve syrup over pancakes with a dollop of ricotta and raspberries.
BLUEBERRY SAUCE
2-1/2 cups blueberries, divided
1/2 cup water
1/3 cup sugar
1 tablespoon water
1 teaspoon cornstarch
Boil 2 cups blueberries, 1/2 cup water, and 1/3 cup sugar in a saucepan over medium heat until it begins to thicken, about 10 minutes. Whisk together 1 tablespoon water and cornstarch for a slurry in a small bowl, stir into sauce, and cook 1 minute to thicken. Stir in remaining 1/2 cup fresh blueberries and serve over pancakes.
And, here are some recipes that take it up even a notch or two more in the syrup department . . .
PECAN PRALINE SYRUP
Makes about 1-3/4 cup.
1 stick unsalted butter
1 cup packed brown sugar OR pure maple syrup
1/2 cup heavy cream
1/2 teaspoon ground allspice
1/2 teaspoon table salt
3/4 cup chopped pecans, toasted
2 tablespoons spiced rum, bourbon, OR pineapple juice
1 teaspoon pure vanilla extract
Melt butter with brown sugar in a saucepan over medium heat, whisking constantly until smooth, about 2 minutes.
Whisk in cream, allspice, and salt; bring to a boil, then reduce heat to medium-low, and simmer until sauce thickens, about 5 minutes.
Stir in pecans, rum, and vanilla.
Serve syrup over pancakes.
BLUEBERRY AGRODOLCE PANCAKE SYRUP
Makes about 1-3/4 cup.
Fresh or frozen blueberries will work. If using frozen, just be sure to thaw a half cup of the blueberries to add at the end.
2-1/2 cups fresh or frozen blueberries, divided
1/3 cup sugar
1/3 cup water
2 sprigs fresh thyme
1 (3-inch) cinnamon stick
2 tablespoons unsalted butter
1 tablespoon white wine or Champagne vinegar
1/4 teaspoon table salt
Heat 2 cups blueberries, sugar, water, thyme, and cinnamon in a saucepan over medium-high to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until syrup begins to thicken, 7 to 9 minutes.
Off heat, stir in butter and vinegar until butter melts; stir in remaining 1/2 cup blueberries and salt.
Serve syrup over pancakes.
PEACH BELLINI PANCAKE SYRUP
Makes about 1-3/4 cup.
8 ounces frozen sliced peaches (generous 1 cup)
1 cup Prosecco OR sparkling white grape juice
1/2 cup peach nectar, divided
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/8 teaspoon table salt
Whole milk ricotta cheese (optional, but a great accompaniment)
Fresh raspberries (optional, but a great accompaniment)
Heat peaches, Prosecco, 1/4 cup peach nectar, and sugar in a saucepan over medium-high heat to a boil. Reduce heat to medium and simmer, stirring occasionally, until syrup is slightly reduced and peaches are tender, 12 to 15 minutes.
Whisk together remaining 1/4 cup peach nectar and cornstarch, then whisk into syrup and cook until it thickens, 2 to 3 minutes; stir in lemon juice and salt.
Serve syrup over pancakes with a dollop of ricotta and raspberries.
BLUEBERRY SAUCE
2-1/2 cups blueberries, divided
1/2 cup water
1/3 cup sugar
1 tablespoon water
1 teaspoon cornstarch
Boil 2 cups blueberries, 1/2 cup water, and 1/3 cup sugar in a saucepan over medium heat until it begins to thicken, about 10 minutes. Whisk together 1 tablespoon water and cornstarch for a slurry in a small bowl, stir into sauce, and cook 1 minute to thicken. Stir in remaining 1/2 cup fresh blueberries and serve over pancakes.