Yields: 16 ounces | Prep Time: 5 minutes | Cook Time: 12 minutes
INGREDIENTS
- 1 cup (336 grams) Ballerina Farm Raw Honey
- ¼ cup (56 grams) salted butter
- 1 cup (227 grams) heavy cream
- 1 teaspoon (5 grams) vanilla bean paste
- ¼ teaspoon Ballerina Farm Fine French Salt
- ¼ teaspoon (1 gram) baking soda
DIRECTIONS
- To a medium saucepan, add the honey, butter, cream, vanilla, and salt. Place over medium-high heat and bring to a boil.
- Boil, stirring frequently, for 10 to 12 minutes or until the syrup has slightly reduced and thickened.
- Remove the saucepan from the heat and immediately add the baking soda and stir to combine. If your baking soda is clumpy, sift it into the syrup.
- Serve immediately with pancakes, or store refrigerated in a sealed Weck Jar for 1 to 2 weeks.
