Buttermilk Syrup

The best thing about pancakes is that they are so versatile. One can have them for breakfast or dinner. They can be thin, crepes, or thick and hearty, like those served at Connie's or the Log Cabin Pancake House. Pancakes come in endless varieties including blueberries, apples, pumpkin, chocolate chips and more. And they can be topped with an un-ending variety of toppings. Recently in a very old Tennessee Cookbook I came across a recipe for Buttermilk Syurp. Here in the mountains it's all about Buttermilk. I already make my light and fluffy pancakes using buttermilk so I had to try Buttermilk Syrup. It is amazing and the perfect topping for pancakes in the mountains. Buttermilk Syrup; 1 1/2 sugar, 3/4 cup buttermilk,1/2 cup butter,2 Tab. corn syrup,1 tsp. baking soda. Combine and bring to a boil in a heavy saucepan.Simmer for 7 minutes. Remove from heat add 2 tsp. vanilla. Serve warm or cold.