Amazing

The sound of bacon sizzling in the frying pan, the waffle iron spilling over with steam as it cooks, eggs and hash browns slowly cooking on the stove top...It makes my mouth water just thinking about it. I love this kind of full breakfast, but have never been real big on having waffles or worse, pancakes. I am not a big fan of store bought syrup. A friend made me some maple syrup from scratch and it was so yummy. Fast forward a few years later, and I am helping put a ward cookbook together. A friend of ours in that particular ward submitted a recipe for "Amazing Pancake Syrup." You know how there are some people you would try any recipe they handed you because they always make great food? He is definitely one of those people! We made his syrup Saturday morning and were all in heaven. It's rich and buttery and soooooo good! (Just a note--be sure to use a BIG pot. I used the biggest one I have for soups and it foamed at least two-thirds or more to the top of the pan.)

JayDee Hendricks' "Amazing Pancake Syrup"

Start with a large heavy pot because this recipe foams as it cooks.
1 cup buttermilk-that's right! Buttermilk. Just do it. It will be alright.
1 cube butter or margarine
2 T. light Karo syrup
1 c. sugar
1/2 tsp. baking soda

Bring the mixture to a boil over medium-high heat and boil for 7 minutes. It may require stirring to keep from foaming out of pan. Remove from heat and stir in 1 tsp vanilla. This recipe makes about 1 1/2 cups of syrup. This recipe does not double well. Any leftovers should be refrigerated and used within a week or two.