Cinnamon Buttermilk Pancake Syrup and Sauce Mix

This syrup is amazing! It made the pancakes taste like cinnamon rolls.

This is a great companion to our Old Fashioned Buttermilk Syrup. It too is scrumptious.

Buttermilk syrup is made with a combination of buttermilk and baking soda. Buttermilk is an acid and baking soda is a base. When you add the water to make the syrup, you create a chemical reaction that creates lots of foamy bubbles. (As the syrup cools, you'll lose the bubbles.) The chemical reaction neutralizes the acid in the buttermilk and the buttermilk loses its tang.

Buttermilk without the tang and sweetened has a very caramelly, almost butterscotch, flavor. It's rich and smooth and incredibly delicious. The key to a great buttermilk syrup is to have exactly the right balance of acid to base in the ingredients.

Vietnamese cinnamon has much more cinnamon flavor--with a touch of cinnamon oil--than the cassia that we buy in stores. The bright cinnamon flavor over the smooth, caramelly buttermilk makes a terrific sauce.

This mix makes about two cups of thick syrup. You add butter and water.

Shelf life: 24 months.

Refrigerate any unused syrup and use within two months.

Ingredients: Sugar, buttermilk, corn syrup, baking soda, Vietnamese cinnamon, and natural and artificial flavors.

This creamy cinnamon buttermilk syrup is terrific on desserts and pancakes.