I got this recipe from my sister, who I believe got it from our cousin, who got it from her piano teacher, Did you follow that? This was once one of those "secret" recipes that the teacher wouldn't give out but she would make it for you if you wanted some. The secret's out now! This syrup is very rich and has a caramel taste to it, so much so, that I think it should be called caramel syrup instead of buttermilk syrup.
I will warn you though, I would save this recipe for special occasions, otherwise you are going to be making it every weekend and end up packing on some major pounds! I made them to go with these pancakes and it was good, almost too good. I could have licked my plate clean!
1/2 cup butter
1 cup sugar
1/2 cup buttermilk (see substitute below)
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
In a medium sized saucepan (make sure it's not too small, the syrup expands when you add the baking soda) combine butter, sugar and buttermilk (if you don't have buttermilk, you can use a substitute by filling a measuring cup with a 1/2 tbsp lemon juice and fill to the 1/2 cup mark with regular milk). Bring to a boil, stirring constantly. Remove from heat and mix in vanilla, baking soda and salt. For a thicker more caramel like syrup, before removing from heat, continue to boil until you get the desired consistency. Serve and enjoy!
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