Have I built it up enough yet? Good. Because I have the recipe for you! It is a copycat recipe, and it is AMAZING!!! Best of all, not only is it amazing, but it is also crazy easy! My friends always think that if they make yummy pancakes, waffles, or french toast and put normal syrup on it that it will be enough; no extra effort necessary. They are so wrong! Take the 5 extra minutes to make this and it will take "breakfast for dinner" from a last-minute family meal to a company-worthy event! (For real, we make it for company all of the time with the America's Test Kitchen Buttermilk Pancakes. Oh yum.....)
Here it comes . . . are you ready?!
Magelby's Fresh Copycat Buttermilk Syrup
Throw the following in a medium or large sauce pan (at least 2 quarts or it will foam over the edges and make your kitchen exceedingly sticky):
1 stick of real butter (1/2 cup)
1 cup sugar
1 cup buttermilk (fresh is better than powdered so it's not clumpy . . . you can find it by the milk next to the whipped cream boxes)
1 Tablespoon vanilla
Stir and bring to a boil. (You MUST watch and stir it or the buttermilk will curdle! Trust me . . . since it all comes together so quickly, I've curdled many a pan by walking away.) As soon as it comes to a boil stir in:
1/2 teaspoon baking soda
It will froth up like crazy, so take it off of the heat and stir it so you don't end up with a wild mess on your hands. YUMMMMMMMMMMM!!!!!