Yes, I'll admit it. Ever since having this homemade syrup years ago when my mom first made it, there has been no turning back.
Store-bought syrup is just plain blah. Even the purest of maple syrup doesn't fry my bacon anymore.
In all actuality, this is a sad predicament to be in as I will never be able to enjoy waffles [or pancakes. But waffles will always fry my bacon] any place other than home now.
But life deals you what it will deal you, and you just have to accept it and move on.
If you dare try this thick, gooey, carmel-y syrup, just know that I warned you.
No pictures this time. But honestly, it's dumping everything in a saucepan and stirring it. We're not performing brain surgery here. Although that would be interesting and kind of fun.
Alright. This is what you need...
1 1/2 c. sugar
3/4 c. buttermilk (or 3/4 c. milk with 2t. vinegar or lemon juice mixed in, let it sit for a few minutes)
1/2 c. butter or margarine
1 t. baking soda
2 t. vanilla
Add all ingredients to a saucepan. **Make sure your saucepan is no smaller than 3 quarts! Even with my 3 quart, I have to remove from the heat every once in a while so it doesn't overflow. So all of that to say, you really should use at least a 4 quart.
Stir continually on medium/medium high heat until it comes to a boil. Boil for 7 minutes. While boiling, it will foam up. Make sure you watch it. It is a pain in the booty to clean up from your stove top. Not that I would know from personal experience... *ahem*.
Remove from heat and let it sit for a few minutes. The foam will eventually disappear.
If you need a simple pancake/waffle recipe to go along with the syrup, this is the one we use for both... Although, I wouldn't blame you if you got a spoon out and had a bowl of syrup for breakfast.
2 c. flour
2 T. baking powder
1/4 c. sugar
1 t. salt
Sift the dry together.
In another bowl, mix:
2 c. milk
1/3 c. oil
Combine wet and dry together.
Makes about 20 pancakes (at 1/4 c. each) or 7 Belgian waffles.