Vanilla sauce for waffles and pancakes

2 cups milk
1/4 cup sugar
1/4 cup waffle or pancake batter
1 1/2 teaspoons vanilla

For our family of eight I double this.

Put milk, sugar and butter in a medium size sauce pan. Bring to boil over medium high heat and slowly boil for about five minutes. Remove from heat and add the vanilla. Put sauce over waffles or pancakes with fresh berries or frozen berries that have been thawed and whipped cream. It’s also good to sprinkle some granola or other nuts or seeds on top. I like sprinkling some granola on top of the batter right after I put the batter in the waffle iron before closing the lid.

Buttermilk Maple Syrup

Serves: 8

1 C. Real Maple Syrup
1 C. Buttermilk
1/2 C. Butter (1 cube)
1/8 C. Molasses
1 t. Baking Soda
1 t. Mapleine

Add real maple syrup, buttermilk and butter in a pot.  Bring to a boil stirring constantly.  Add molasses, baking soda and mapleine and whisk together (whisk bubbles out after syrup foams up).

Buttermilk Maple Syrup

1 C. Real Maple Syrup
1 C. Buttermilk
1/2 C. Butter
1/4 C. Blackstrap Molasses
1 t. Baking Soda
1 t. Mapleine

If you want substitute 2 t. vanilla or 1 t. almond extract to try different flavors.

Mix syrup, buttermilk and butter in a large sauce pan and bring just to a boil. A large sauce pan is mandatory as the syrup will foam up a lot when you add the baking soda. Remove from heat add molasses and stir it in then add baking soda and Mapleine. Whisk until most of the bubble are incorporated back into the syrup. Serve hot. Yummy. This tastes like putting caramel on your pancakes.