Well, the title just about sums up how I feel about this pancake syrup. I promise I am not exaggerating. Over the past little while I have been on a quest to rid my pantry of all HFCS. It really has not been too hard to do but I have just had to be really good about reading labels. Did you know that some brands of applesauce have HFCS in them? I thought that was really crazy. I figured that the biggest one I needed to get rid of was the pancake syrup. I found this recipe on allrecipes.com. It is super easy and much better tasting then the fake maple syrup junk. A little goes a long way and since there is butter in the syrup I don't butter the waffles or pancakes. This batch will make enough for two breakfasts.
1/2 c. butter
1 c. sugar
1 c. buttermilk (I used 1 c. milk + 1 Tbsp. lemon juice)
1 Tbsp. vanilla extract
1/4 tsp. cinnamon
1/2 tsp. baking soda
Bring butter, sugar, buttermilk, vanilla, cinnamon to a simmer in a large saucepan over medium high heat. Once simmering whisk in baking soda (make sure you cook this in a big pot because the baking soda really foams up) and cook for 10 seconds before removing from heat.
I like to make the syrup earlier in the afternoon so it has a chance to cool and thicken. Store leftover syrup in refrigerator.