Here is the syrup that is similar to the one served at Magleby's Restaurant in Provo. We served it at the Relief Society Breakfast, and had some requests for the recipe, so here it is! It is wonderful on pancakes, crepes, french toast, german pancakes, and anything else you can think to put it on!
Foamy Vanilla Syrup
1/2 cup butter
1 cup sugar
1 cup buttermilk
1 Tbsp. corn syrup
1 Tbsp. Vanilla
1/4 - 1/2 tsp. baking soda
Add the first 5 ingredients to a large saucepan (will foam up very high, so seriously use LARGE pan) on medium heat. Stir often and bring to a low boil, then reduce heat to a simmer for about 1 minute. Add the baking soda, stir for about 15 seconds (it will get very foamy), and remove from heat.
Serve either while "foamy", or you can let it compress back in and serve as a more traditional syrup.
Stores well in the refrigerator for leftovers, but when reheated doesn't foam up quite as much, but still is very yummy.
Also, you can add up to a tsp of cinnamon to this with the first five ingredients for a very yummy cinnamon syrup -- it's very good that way too!