If you are looking for something to add pizzazz to your traditional pancake breakfast, look no further! This coconut syrup is amazing! It also tastes great drizzled over cake or ice cream. My cousin's wife served it this summer on a camping trip and I have been craving it ever since.It just adds a hint of coconut flavor that is addicting. I made a batch ahead of all the family coming in for Thanksgiving. It fancied up our whole grain pancakes. Our visitors talked about it for three days and all requested the recipe before heading home so I thought I'd share it on the blog.
You can purchase buttermilk in the dairy section of the store or you can use powdered buttermilk that is available in the baking isle. I have done it both ways and it tastes fabulous either way. Just mix up the powdered buttermilk according to directions on the package before using it in the recipe.
I have also substituted coconut oil for half of the butter with great success.
1 cup butter or margarine
1 cup buttermilk
1½ cups sugar
1 tsp baking soda
2 tsp coconut extract
Place butter, sugar, and buttermilk in a pan and bring to a boil. Boil for about 1 minute. Remove from heat and add baking soda and coconut extract. It will foam a lot. Let it cool for a few minutes before transferring to an airtight container. Store any leftovers in the fridge and just re-heat before serving. It will store in the fridge for a few weeks.