Making your own syrup is one of those extra touches in the kitchen that I have come to truly love. It doesn’t take very long and the result is always something spectacularly tasty. We are particularly fond of buttermilk syrups in our house. The liquid cinnamon roll syrup has been our favorite for a long time. I was admittedly hesitant to switch things up, fearing an outright rebellion at the table, but I had a hankering for some lemon-poppyseed and decided to give it a go. The result was once again a spoon-licking, smother your pancake, and lick your plate clean kind of syrup. I make the syrup before I make the pancakes. That way it isn’t piping hot for service and your pancakes aren’t cold. The syrup thickens a little as it cools, and may separate slightly. Just give it a little stir. Store the leftovers in a airtight container like a mason jar and keep it in the fridge. You can spoon the cold syrup over a hot pancake or waffle, or warm it for a few seconds in the microwave. Now go forth and turn some plain old pancakes into something extraordinary!
Time To Make It: 5 minutes-ish
Yield: 2 cups
1/2 cup butter
1 cup sugar
1 cup buttermilk
1 tsp lemon extract
1 tablespoon corn syrup
1/2 tsp baking soda
1 TB poppy seeds
1. Melt the butter in a large saucepan over medium-high heat. Use a much larger saucepan than you think you need because this mixture gets crazy when you add the baking soda. Whisk in the sugar, buttermilk, vanilla, and lemon extract into the melted butter and bring to a boil.
2. Once it reaches a boil, simmer for 2 minutes, whisking constantly.
3. Whisk in baking soda, and cook for 30 seconds before removing from heat. It’ll foam up like crazy which is fun for kids to watch. The foam will go away after a few minutes.
4. Stir in the poppy seeds.
5. Let it cool, or serve it warm. It will thicken as it cools. Store it in a jar in the fridge.