Buttermilk Syrup

A couple months ago, I spent a weekend with some girlfriends in Arizona. While we were there, we made crepes with the most amazing buttermilk syrup. Since I first tried this syrup, I have not been able to get the perfect, buttery, heavenly taste out of my mind. Luckily, my good friend Lexi emailed me the recipe and I was able to re-create this taste of heaven at home. It was even better than I had remembered it. I served this syrup with crepes, but I can't wait to try it on pancakes and waffles.

Buttermilk Syrup
Yield: 2 cups
Total Time: about 10 minutes

INGREDIENTS:

1 1/2 cup sugar
3/4 cup buttermilk*
1/2 cup butter
2 Tablespoons corn syrup (optional, but it helps keep the syrup from getting too "sugary")
1 teaspoon baking soda
1 teaspoon vanilla

*If you don't have buttermilk on hand, you can make your own using regular milk and lemon juice. Just fill a measuring cup with one tablespoon of lemon juice, then add enough milk to reach the 1-cup line. Let sit for five minutes before adding to your recipe.

DIRECTIONS:

Melt butter in a large pan over medium heat. Add buttermilk and sugar. Let boil for 2 minutes then remove from heat. Add vanilla and baking soda. (The baking soda makes the mixture expand so be sure the pan is big enough to accommodate this.)

*Store any leftover syrup in an airtight container in the fridge. If syrup thickens up after a couple days, just add a little milk and re-heat in the microwave.