Best 20 Butter Syrup Recipes

BUTTER PECAN SYRUP

Steps:

• In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.

SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
• Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
• Bourbon Molasses Butter:
• Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
• Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP

Steps:

• Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
• Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
• Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
• Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
• Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

PEANUT BUTTER BREAKFAST SYRUP

Steps:

• Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup.

PEANUT BUTTER SYRUP

Steps:

• In a small saucepan over low heat, heat syrup and peanut butter until peanut butter is melted; stir until smooth. Serve warm with waffles, pancakes or French toast.

FLUFFY BUTTERMILK PANCAKES WITH MAPLE-BUTTER SYRUP

Steps:

• PANCAKES: In a large bowl, mix Flour, Baking Powder, Baking Soda, Sugar and Salt. Set aside.
• Separate egg yolks from egg whites.
• Beat egg whites and cream of tartar on high speed until high speaks form, set aside.
• Beat milk, egg yolks, vanilla, and melted butter together at slow speed until mixed.
• Add Milk mixture to Flour mixture slowly while beating at a medium speed until completely blended.
• Add 1/3 of the egg whites to the batter and mix together. Fold in (using a spoon of spatula) the rest of the egg whites carefully, do not over mix!
• Grease your skilett or griddle with your preference of non-stick spray or butter and set to medium temperature (or 350 degrees).
• Drop about 1/3 cup of batter on pan for each pancake and cook on that side until you see a few bubbles on the surface of the batter.
• Flip your pancakes and cook for about another 1-2 minutes.
• SYRUP: Place Maple syrup in a microwave safe container, add butter and heat in microwave for 30-45 seconds until butter is melted. Mix with spoon and serve over pancakes.

APPLE CINNAMON BUTTER SYRUP

Steps:

• 1. In a small saucepan, stir together sugar, cornstarch and cinnamon.
• 2. Then stir in the apple juice and the lemon juice. Cook and stir over medium heat until mixture is thickened and bubbly. Then cook and stir another 2 minutes on low heat.
• 3. Remove pan from heat, and stir in the butter, until melted
• 4. Makes about 1-1/3 cups. Now enjoy on your choice of pancakes, waffles or french toast! MMMMmmmmmmmm GOOD!!

BUTTER TART MUFFINS WITH MAPLE SYRUP

Steps:

• Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, and strain if necessary. Stir in raisins and let cool, uncovered in refrigerator for 10 minutes.
• Preheat oven to 350°F.
• Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
• Fill into lightly greased large muffin tins. Bake for 15 minutes or until golden and cake tester comes out clean. Remove from oven and brush tops with maple syrup.
• Makes 6 Texas-sized muffins.

BACON PANCAKES WITH MAPLE-PEANUT BUTTER SYRUP

Steps:

• In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.
• Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.
• In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.

LEMON RICOTTA PANCAKES WITH BROWN BUTTER STONE FRUIT COMPOTE AND AMARETTO SYRUP

Steps:

• For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving.
• For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
• For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined.
• Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed.
• Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving.

AMARETTO FRENCH TOAST W/AMARETTO BUTTER AND SYRUP

Steps:

• For butter, combine softened butter and 2 tbls. amaretto until well blended.
• For syrup: In small saucepan, combine 1/4 cup amaretto and syrup. Heat to boiling.
• Remove from heat and allow to cool to warm.
• For French toast: In large skillet over medium high, melt some butter.
• In shallow bowl mix all remaining ingredients except bread.
• Dip bread slices in mixture until just soaked through.
• Cook in butter until both sides are golden brown.
• Serve immediately with Amaretto butter and Amaretto Syrup.

PEANUT BUTTER AND SYRUP

Steps:

• In small bowl, combine both ingredients until smooth.
• Enjoy by itself, on toast or with bacon. :).

SWEET POTATO PUREE WITH BROWNED-BUTTER MAPLE SYRUP

Steps:

• Preheat oven to 400 degrees. Prick sweet potatoes a few times with a fork. Bake on a foil-lined baking sheet until tender, 1 hour 15 minutes. Let cool slightly.
• Scoop out flesh from sweet potatoes, and puree in a food processor with 1 1/2 teaspoons salt until smooth (you may need to do this in 2 batches). Season with pepper.
• Heat a saucepan over medium heat. Add butter; cook, swirling, until deep brown with a nutty aroma. Remove from heat; swirl in syrup. Reheat puree; transfer to a bowl. Pour butter over top; sprinkle with pecans.

MANGO-PAPAYA BROWN BUTTER CINNAMON CREPES WITH HOMEMADE DULCE DE LECHE SYRUP

Steps:

• For the dulce de leche syrup: Preheat the oven to 425 degrees F. Scrape the condensed milk into an 8-inch baking dish and cover the top tightly with heavy-duty aluminum foil. Place the dish inside a roasting pan and fill the pan with enough water to come halfway up the sides of the baking dish. Bake in the oven until the milk turns a deep golden brown, stirring a few times, about 1 hour 15 minutes. Check after 45 minutes and add more water, if needed, to the roasting pan. Remove the dulce from the oven and let cool, covered, about 15 minutes before serving.
• For the crepes: Melt 6 tablespoons butter in a small saucepan over medium heat until it turns a nutty brown color. Remove from the heat, whisk in the cinnamon and let cool slightly.
• Put the flour and salt in a medium bowl. Whisk together the milk, water and eggs until combined. Add the egg mixture to the flour and whisk until just combined. Whisk in 4 tablespoons of the brown butter and reserve the remaining 2 tablespoons for the crepe pan. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
• Mash the remaining 6 tablespoons butter and the vanilla seeds with a mortar and pestle. In a saute pan over medium heat, add the vanilla butter, mangoes and papaya and cook until softened and slightly caramelized, 3 to 5 minutes.
• Whip the heavy cream, sour cream and vanilla extract in a large bowl until soft peaks form. Cover and keep chilled until ready to use.
• Heat an 8-inch or 10-inch nonstick pan over medium heat. Brush with some of the remaining brown butter. Add a scant 1/4 cup of the batter into the pan and swirl the pan to cover the bottom with a very thin coating. If there is excess batter, pour it back into the bowl. Cook until the crepe bubbles and the bottom is lightly browned, about 1 1/2 minutes. Flip the crepe over and cook for about 20 seconds. Slide the crepe onto a plate. Repeat with the remaining batter.
• Put a line of fruit down the center of each crepe. Spread a little of the warm dulce de leche on top of the fruit and fold or roll the sides of the crepe over. Top with a dollop of whipped cream and sprinkle with cinnamon.

PEANUT BUTTER MAPLE SYRUP

Steps:

• Combine syrup and peanut butter in sauce pan.
• Heat, stirring until smooth and heated through.
• Serve over pancakes, waffles, toast, rice, etc. Try this in hot chocolate too! Enjoy!

WHOLE WHEAT WAFFLES WITH HONEY-PEANUT BUTTER SYRUP

Steps:

• Heat waffle maker. If necessary, brush with vegetable oil before batter for each waffle is added (or spray with cooking spray before heating). In medium bowl, beat egg whites with egg beater until foamy. Beat in remaining waffle ingredients just until smooth.
• Pour about 3/4 cup batter from cup or pitcher onto center of hot waffle maker. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker.
• Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.
• Meanwhile, in small microwavable bowl, mix honey and peanut butter. Microwave uncovered on High 40 to 60 seconds or until warm; stir until smooth. Serve with waffles.

PEANUT BUTTER-CHOCOLATE STUFFED FRENCH TOAST WITH JAM SYRUP

Steps:

• Spread 1 tablespoon peanut butter on each bread slice. Divide the chocolate chips amond 4 slices; top with the remaining bread slices, peanut butter side down, to make 4 sandwiches.
• In a shallow bowl, whisk together the milk, eggs, sugar, vanilla and salt. Soak each sandwich in the egg mixture until saturated, about 5 seconds. Transfer the sandwiches to a large platter in a single layer.
• In a small saucepan, cook the jam and 3 tablespoon water over low heat, stirring occasionally, until warm and smooth.
• In a large skillet, melt 1/2 tablespoon butter over medium-high heat. Add half of the sandwiches and cook until golden, about 2 minutes on each side. Repeat with the remaining butter and sandwiches. Slice and serve with the whipped cream and jam syrup.

BUTTER CREAM SYRUP FOR PANCAKES

Steps:

• 1. Melt the butter in a sauce pan - add sugar and stir until disolved. Add the cream and whisk together for a couple of minutes. Serve warm over pancakes or waffles

PEANUT-BUTTER SYRUP

Steps:

• Combine peanut butter with milk and honey and blend, adding water until creamy.

CORN BREAD PANCAKES WITH BUTTER-PECAN SYRUP

Steps:

• In 1-quart saucepan, melt butter over medium heat. Add pecans; cook, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat.
• Heat griddle or skillet over medium-high heat or to 375°F. If necessary, brush griddle with vegetable oil before batter for pancakes is added (or spray with cooking spray before heating).
• In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.
• For each pancake, pour about 1/4 cup batter from cup or pitcher onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other sides 2 to 3 minutes longer or until golden browned. Serve with syrup.