Cinnamon rolls or pancakes? No more need to compromise- you can have both with this great syrup. Charaty is our recipe of the day aficionado! She said, “This syrup will separate when it’s chilled (I’ve even tried sending it through the blender before serving to see if it helps with the separation at chilling and it doesn’t.) but as you warm it, just give it a stir to mix. I keep mine in a jar in the fridge and when we need it I just pop the top off and put the jar in the microwave, heating at 30 second intervals and stirring as I go.” Enjoy- The Homesteader’s Wife

1/2 cup butter…
1 cup sugar
1 cup buttermilk (again, a splash of vinegar then topped off with milk works well here)
1 tablespoon vanilla extract
1 tablespoon corn syrup
1/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large
saucepan over medium-high heat. Once simmering, whisk in baking soda (it will foam quite a
bit), and cook for a minute or so before removing from heat. Serve warm. Store in fridge.