This recipe is great on Pancakes, waffles or my favorite... French Toast!

Take about 1 cup of white sugar
1/4 cup flour
Dash of salt
1 cube of margerine
Milk (quantity depends on thickness desired)

Mix the sugar, flour and salt together in a bowl. Set aside.

Melt the margerine in a heavy bottomed pan. Turn the heat down to medium.

Slowly add the dry stuff into the melted margerine, stirring constantly. until it is all wet and well blended. Immediately begin adding milk slowly. It is important never to stop the stirring!

It should take between one and two cups of milk to get the desired thickness. When it is as thick as you like it and the sugar is all melted well into the mixture, remove it from the heat.

Spoon this onto the pancakes or whatever when it is still hot and you have a wonderful syrup. One that insures that no matter how many pancakes you made, everyone will get hot cakes and you can all sit down to breakfast at the same time!

additional variations:

Use brown sugar instead and you have butterscotch syrup
Add a little bit of cocoa for chocolate syrup

Add 3 egg yolks and you have a quickie bavarian cream filling or filling for eclairs or cream puffs.

Add 1/3 cup of cornstarch instead of the flour, pre-scald the milk include a teaspoon of vanilla and you can have Grandma's home-made pudding!