Buttermilk Syrup

Like Jenny said about white chili, this is an oldie but goodie that I'm sure you all have. However, so that it can be preserved for posterity, (and because my sister-in-law asked me to post it), here's the recipe I use.

1 stick butter (must be butter, not margarine)
1 cup white sugar
1/2 cup buttermilk (I've only used the real thing ... never the sour milk trick ... does it work?)

Combine the mixture and stir over medium heat until it's bubbling evenly. Let cook for 2-3 minutes at this point.

Remove from heat and add:
1/2 tsp. baking soda
1/2 tsp. vanilla
Cinnamon (optional)

Stir until blended. (It will fizz due to the soda, so use a larger saucepan for this.) Serve warm with waffles or pancakes. Saves in the refrigerator for up to 2 weeks.