Delicious on pancakes, especially carrot cake pancakes (recipe here)!
Note: For the buttermilk, I used the yogurt substitute (2 Tbs. milk + enough plain yogurt to fill up to 1 cup line), found on this great buttermilk substitute post.
Cream Cheese Syrup
from Cooking Classy
1/4 cup butter
3/4 cup sugar
1/3 cup buttermilk (note above)
4 oz. cream cheese
1/2 tsp. baking soda
1 tsp. vanilla extract
1. Melt butter in a large sauce pan over low heat. Stir in sugar, buttermilk, and cream cheese.
2. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for 10 seconds, until frothy.
3. Remove from heat and stir in vanilla. Serve warm.
Store in refrigerator for up to 1 week and reheat before serving.