Homemade Pancake Syrup

Dear Aunt Jemi­ma and Mrs. But­ter­worth: Sor­ry to see you go, but we’ve trad­ed up

Melt the but­ter in a large saucepan—you want a large saucepan because the sug­ar will foam up con­sid­er­ably when you add the bak­ing soda.

Add sug­ar, but­ter­milk, vanil­la, and cin­na­mon; whisk to combine.

Whisk­ing con­stant­ly, bring the mix­ture to a boil, then reduce heat to sim­mer for 2 min­utes, again while whisk­ing constantly.

Add the bak­ing soda and cook for 30 more sec­onds, whisk­ing constantly.

Remove the syrup from the heat and allow to rest for a cou­ple min­utes before serving. 

Unlike store-bought syrup you need to keep this syrup in the fridge, but you can cer­tain­ly warm it before serv­ing. And why would­n’t you?