Fire-roasted baby wheat is freekeh. Middle Eastern or foreign retailers carry it. It is a substitute for rice. It has a flavor that is really peculiar. Any type of vegetable or spice can be used in this dish. The freekeh dish will resemble a thick tomato sauce. Also, it has a slight kick.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 10 |
| Yield: | 2 1/2 cups |
Ingredients
- ½ cup butter
- 1 cup sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 tablespoon corn syrup
- ¼ teaspoon ground cinnamon
- ½ teaspoon baking soda
Instructions
- Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat.
- Whisk in baking soda; cook for 10 seconds before removing from heat. Serve warm.
Reviews
Absolutely great, easy to make and taste fantastic .. I add a little maple extract for a extra bit of flavor
Delicious, but it’s a lot of sugar I think.
great on french toast and waffles
No more having to buy expensive syrup! Note to self: 1/2c butter = 115g
I’ve been making this recipe for years and everyone I’ve made it for absolutely loves it. However, I don’t follow the recipe to the letter. First I add the butter and melt it with half a cup of white sugar and half a cup of brown sugar. I let the sugar caramelize, so it develops a delicious toffee flavour. Secondly I prefer a thicker syrup, so I mix some corn starch into the milk. Usually 2 tbsp, but it varies. It’s important to dissolve the cornstarch in the milk before adding it in because if not it just clumps up in the syrup. Everything else I keep the same. Don’t be afraid to play with the recipe and get it exactly how you like it!
I was out of syrup on vacation this morning, but LUCKY ME!!!! I so happened to have these ingredients because I was going to make zucchini bread. I was delightfully surprised!!! I don’t think I will buy syrup again!!! I made this with the Fluffy pancakes recipe here, absolutely delicious!!! Do yourself a favor and make this.
I didn’t have buttermilk on hand so substituted milk with apple cider vinegar with the mother in it and it was Ahhmazzzing! Definitely will be making again!
It really isn’t better than real maple syrup. Odd texture.
Make sure to use a large saucepan, as once you add the baking soda, it foams WAY up! I had to pull mine from the heat and get it quickly over the sink, as my 2 qt pan was not big enough. Luckily, I didn’t make a huge mess, just a little one (LOL). The flavor is delicious! We served this over brioche french toast. Yum! It does separate a bit when it cools (butter floats to the top), so make sure to give it a stir (or shake, if you put it in a jar like I did) before pouring on your pancakes or waffles.
5.6.20 I had grave concerns that this was going to be a bust because before I added the baking soda, it was not at all syrup consistency, too runny. And then when the baking soda went it, poooof, it foamed up BIG time. You will need to let this sit for 5 minutes or so to allow the foam to subside and the syrup to thicken up a bit, but the flavor is divine. Homemade syrup is a treat for sure, and this was pretty darn good on a piece of french toast this morning.
This was really good! I used almond milk with some apple cider vinegar instead of buttermilk to make this vegan. I was surprised at how clear this turned out too! It tasted really good with peanut butter on my french toast. I’d make this again for a crowd – it would make lots of cinnamon lovers happy.
This was to die for! I was confused by the buttermilk as an ingredient, but it was delicious. I didn’t have any buttermilk, so I used milk and a tablespoon of vinegar. I also took the advice of another reviewer, and browned the butter first. It made a delicious caramel butterscotch note. Highly recommended! But I would make double, because it won’t last long!
No changes did not add the vanilla extract and yes I will make it again,thanks for the recipe
This syrup is amazing! I’ve been using this recipe for over 2 years. I usually substitute regular milk for the buttermilk and honey for the corn syrup just because that is what I keep on hand. You definitely want to use a much larger pot than what you would expect. I reuse a Hungry Jack Syrup container to store this syrup in the refrigerator for easy reheating. Try it, you’ll love it.
I use brown sugar vs white sugar and it still tastes great. We use it to top AR’s Tender and Easy Buttermilk Waffles
Easy to make and tastes great
This was great to make, since we ran out of syrup and the waffles were ready to eat! Served it hot so the mixture was still thin and foamy.
This is hands down the best tasting syrup I have ever made. I loved this recipe. As has already been stated, it really foams when you add the baking soda so use a big pot. Very easy to make and tastes wonderful. I will make it again
sooo yummy
I made this buttermilk syrup exactly as written. Be sure to bring your syrup to a simmer, little bubbles bursting around the edge of the pan, and be sure to cook the 1/4 teaspoon of baking soda for at least 10 seconds, or even for 20 seconds, after your syrup has come to a simmer and it will cook off any possible after-taste of baking soda. The longer this cools after cooking, the thicker the syrup becomes and most of the foaming subsides and leaves behind a buttery caramel syrup kissed by cinnamon! This syrup is a divine indulgence and so easy to make that we may find ourselves splurging more often! That first bite was heaven; but did we stop there?! Oh, absolutely not! As the author noted, this is so good that you may actually find yourself licking the plate! Thank you, Melissa, for sharing your treasure with all of us! How on earth did I get to be 60 years old without ever having tasted buttermilk syrup?! This stuff is brilliantly YUMMY! Thank you so much, Melissa!
Never made this before. So easy, tastes great. Followed the recipe exactly.