Caramel Buttermilk Syrup

For a clearer syrup, skim the foam from the top after boiling.

Makes 1 cup

Total time: 15 minutes

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cup buttermilk stick unsalted butter (8 Tbsp.) cup packed brown sugar cup granulated sugar tsp. baking soda tsp. pure vanilla extract tsp. 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 refrigerator up to one week.

Per 2 Tbsp: 272 cal; 12g total fat (8g sat); 33mg chol; 257mg sodium; 41g carb (0g fiber, 41g total sugars); 1g protein