• First, mix milk and fresh lemon juice (this creates a buttermilk).
  3/4 cup milk, 2 tsp lemon juice
• Second, let stand for 10 minutes.

Most Importantly: Make sure to get a deep pot to allow for the baking soda to rise and not overflow

• Third, into a large pot combine maple syrup, buttermilk, and mascarpone, and bring it to a boil.
  1/3 cup maple syrup, 4 oz. mascarpone cheese
• Fourthly, stirring continually until the mascarpone is combined with the milk.
• Cook for 5 - 7 minutes until it begins to thicken
• Take off the heat.
• Carefully whisk in baking soda and vanilla.
  1 tsp vanilla, 1/2 tsp baking soda
• Don't add baking soda when it is boiling or it will foam up really fast. St
• Stir for 2 minutes or so.
• Serve with pancakes, waffles, french toast, ice cream, or cakes.
• Store any remaining syrup in a glass jar with a screw top in the fridge.
• Best served warm.

Variations:

• Substitute another flavoring in place of vanilla. For example raspberry extract, coconut extract, almond extract, etc.

Storing Any Leftovers

• Store leftovers in the refrigerator.
• Lasts up to two weeks.

To Reheat

• Place the syrup into a microwaveable container and reheat for 30 seconds to one minute.
• Stir before serving.