Latest Poll: Pancakes

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Holly Moore
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2011/02/07 17:21:52 (permalink)

Latest Poll: Pancakes

I've always gone for honey on my pancakes.
#1

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    wheregreggeats.com
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    Re:Latest Poll: Pancakes 2011/02/07 17:25:15 (permalink)
    Only butter for me.  I've NEVER been a sweet tooth and syrup -- especially not-pure-maple -- has never appealed to me.
    #2
    1bbqboy
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    Re:Latest Poll: Pancakes 2011/02/07 17:28:30 (permalink)
    I've made an adult decision that I won't ever eat pancakes again. Just say no.
    #3
    MellowRoast
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    Re:Latest Poll: Pancakes 2011/02/07 17:28:31 (permalink)
    I'm love maple syrup so much, I take my own bottle to IHOP. 
    #4
    Foodbme
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    Re:Latest Poll: Pancakes 2011/02/07 17:53:53 (permalink)
    wheregreggeats.com

    Only butter for me.  I've NEVER been a sweet tooth and syrup -- especially not-pure-maple -- has never appealed to me.


    I'm with you! Just lather those puppies up with good quality butter! Any kind of Syrup is just too sweet for me.
    #5
    ann peeples
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    Re:Latest Poll: Pancakes 2011/02/07 18:23:24 (permalink)
    I actually dont like pancakes, rarely eat them. But IF I do, I like a little pure maple syrup if nothing else but to coat the bacon along side them.
    #6
    rumaki
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    Re:Latest Poll: Pancakes 2011/02/07 18:26:39 (permalink)
    Pure maple syrup for me.  There's something in "fake" pancake syrup to which I'm allergic -- maybe sulfites. 
    I once had an anaphylactic reaction to it at a very upscale hotel dining room in Washington, DC which was too cheap to serve the real thing.
    #7
    guspas
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    Re:Latest Poll: Pancakes 2011/02/07 18:49:10 (permalink)
    one time i was out of syrup so I just made my own.  Very easy and tasted so much better then what u get at the store
    #8
    6star
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    Re:Latest Poll: Pancakes 2011/02/07 19:09:45 (permalink)
    My number one choice for syrup on anything is Vermont 100% pure fancy grade maple syrup (the one that is the color of honey and has a delicate flavor).  If I can't get that, my second choice is real blueberry or strawberry syrup, which is why I voted for Fruit Syrups.  Since there was no choice of grades or states-of-origin on the 100% Maple Syrup, I wouldn't pick that one, since I can't stand a dark brown grade B strong tasting pure maple syrup.
    #9
    Davydd
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    Re:Latest Poll: Pancakes 2011/02/07 20:24:29 (permalink)
    Simple answer for me, 100% grade A Maple syrup and I make my own tapping Sugar Maple trees in our yard. Most of the time we have settled on one pancake mix that is somewhat healthy as pancakes can go and surprisingly tasty. This is the recipe.
     
    Dr. Dean Ornish's Pancakes. Ornish is the author of several reverse your heart disease books.
    #10
    tiki
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    Re:Latest Poll: Pancakes 2011/02/07 21:04:05 (permalink)
    Grew up tapping the maples in our yard--GOT TO BR REAL MAPLE SYRUP!---but--tough to get here in Oklahoma s0 i use the wonderful sorghum syrup and butter i get from a friend! and  sorghum butter and biscuits are good!
    #11
    MellowRoast
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    Re:Latest Poll: Pancakes 2011/02/07 22:46:52 (permalink)
    I've never had it on pancakes, but sorghum really rocks on biscuits.
    #12
    Twinwillow
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    Re:Latest Poll: Pancakes 2011/02/08 00:57:18 (permalink)
    I order genuine maple syrup from a small farm in Vermont. I prefer the "Vermont Grade A Dark Amber" for it's true maple flavor.
    #13
    Twinwillow
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    Re:Latest Poll: Pancakes 2011/02/08 00:59:51 (permalink)
    Davydd

    Simple answer for me, 100% grade A Maple syrup and I make my own tapping Sugar Maple trees in our yard. Most of the time we have settled on one pancake mix that is somewhat healthy as pancakes can go and surprisingly tasty. This is the recipe.

    Dr. Dean Ornish's Pancakes. Ornish is the author of several reverse your heart disease books.

     
    Dr. Ornish is from Dallas and his father (retired) was my dentist for 35 years.
    #14
    MellowRoast
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    Re:Latest Poll: Pancakes 2011/02/08 07:58:19 (permalink)
    This subject reminds me of a TV interview with the manager of the legendary Pancake Pantry (one of my old haunts) in Nashville.  He boasts that they make everything from scratch, even their maple syrup!  The somewhat surprised host, Dave Lieberman, asks how you make maple syrup from scratch without tapping a tree...and got an answer! 
    http://www.youtube.com/watch?v=roW22I_koqk
     
    post edited by MellowRoast - 2011/02/08 07:59:26
    #15
    kaszeta
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    Re:Latest Poll: Pancakes 2011/02/08 08:59:44 (permalink)
    I live in New Hampshire, and even tap my trees.  I think they'd deport me if I used anything but maple products on my pancakes (which technically, I use more than just maple syrup, I also like to dust them with maple sugar).
    #16
    Davydd
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    Re:Latest Poll: Pancakes 2011/02/08 10:10:29 (permalink)
    MellowRoast

    This subject reminds me of a TV interview with the manager of the legendary Pancake Pantry (one of my old haunts) in Nashville.  He boasts that they make everything from scratch, even their maple syrup!  The somewhat surprised host, Dave Lieberman, asks how you make maple syrup from scratch without tapping a tree...and got an answer! 
    http://www.youtube.com/watch?v=roW22I_koqk


    "Pure vanilla and not an extract"  You gotta love it. Hey, but that food did look good.
    #17
    MellowRoast
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    Re:Latest Poll: Pancakes 2011/02/08 10:26:42 (permalink)
    Davydd: The food at Pancake Pantry is WONDERFUL, but I always took my own maple syrup.  Yes, I got stares, but my pancakes tasted better than anyone else's!
     
    Kaszeta:  I'd never object to a dusting of maple sugar.  I only wish I could get maple here at the prices you pay there. 
    post edited by MellowRoast - 2011/02/08 10:28:27
    #18
    Scorereader
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    Re:Latest Poll: Pancakes 2011/02/08 10:52:44 (permalink)
    As a kid I had allergic reactions to the preservatives and such in pancake syrups (like Golden Griddle), so it has been, since then, only pure maple syrup. Also, I had sugar issues, so that stuff was out on that basis as well.
     
    Pure maple syrup is not nearly as high in sugar content as pancake syrups.
     
    Unfortunately, most fruit syrups, are just simple sugar syrups with fruit flavor. Often, loaded with preservatives. So, thev'e been out, too.
     
    I've grown out of most of my childhood issues with preservatives, but because of it, will only eat the pure stuff, because that's what I've grown accustomed to.
     
    Costco, sells 100% Grade A Dark Amber - made in Canada (probably Ontario Prov). It's good. And price is excellent compared to the same product in stores.
    post edited by Scorereader - 2011/02/08 15:29:46
    #19
    Davydd
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    Re:Latest Poll: Pancakes 2011/02/08 14:35:13 (permalink)
    Scorereader
    Pure maple syrup is not nearly as high in sugar content as pancake syrups.

    True given equal volume but both are pretty much fat and protein free and mostly all carbohydrate (sugar) and water. So it depends on how much you use. Pure maple syrup is much thinner because of more water content and no artificial thickeners and will soak into pancakes more readily. You could conceivably use more to satisfy your mostly visual need.
     
    My Sugar Maple tree sap boils down to Maple syrup at about a ratio of 28 to 30 to 1. Other variety of Maple trees can take up to 40 gallons of sap to make 1 gallon of syrup because of sugar content in the sap. Unfortunately you can't boil down to make it thicker like corn syrup because in a matter of seconds it will flash over to pure hard Maple sugar.
    #20
    Scorereader
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    Re:Latest Poll: Pancakes 2011/02/08 15:33:18 (permalink)
    right, it's lower in sugar, so it is better for me than pancake syrups. It's also preservative free. And free of other chemicals that are used in pancake syrups like Golden Griddle and Log Cabin, Aunt Jemima, etc.
    #21
    dimmie2
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    Re:Latest Poll: Pancakes 2011/02/08 16:15:20 (permalink)
    My pancakes have to have a touch of butter and syrup.  I grew up on Golden Griddle, so it's either that or any other syrup.
    #22
    Bruce Bilmes and Susan Boyle
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    Re:Latest Poll: Pancakes 2011/02/08 16:26:11 (permalink)
    Davydd

    Scorereader
    Pure maple syrup is not nearly as high in sugar content as pancake syrups.

    True given equal volume

    You guys sure of that?  I had no idea but it seemed to me they should contain about the same amount of sugar, so I checked nutrition labels online.  Looks to me that maple syrup is much higher in sugar than pancake syrup!  I don't understand why that would be.
    #23
    MellowRoast
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    Re:Latest Poll: Pancakes 2011/02/08 16:50:25 (permalink)
    Scorereader

    It's also preservative free. And free of other chemicals that are used in pancake syrups like Golden Griddle and Log Cabin, Aunt Jemima, etc.

    Glad to see you, too, are  trying to avoid preservatives, emulsifiers, thickeners, artificial flavors, colors, and other nutritious lab chemicals.
    post edited by MellowRoast - 2011/02/08 16:54:29
    #24
    Davydd
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    Re:Latest Poll: Pancakes 2011/02/08 20:50:36 (permalink)
    Bruce Bilmes and Susan Boyle

    Davydd

    Scorereader
    Pure maple syrup is not nearly as high in sugar content as pancake syrups.

    True given equal volume

    You guys sure of that?  I had no idea but it seemed to me they should contain about the same amount of sugar, so I checked nutrition labels online.  Looks to me that maple syrup is much higher in sugar than pancake syrup!  I don't understand why that would be.

     
    What I said. Maple syrup is nothing but sugar and water. Pancake syrup is nothing but sugar and water and additives. Given equal volume, say a teaspoon, I am pretty sure pure Maple syrup just has a higher water content being much more thinner liquid unless the pancake syrups are just artificially doctored with thickeners. Corn syrup is much cheaper than Maple syrup so I would see no why they would use less. Nevertheless, sugar is sugar. I can't compare definitively because my jars of homemade Maple syrup have no labels.
    #25
    CCJPO
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    Re:Latest Poll: Pancakes 2011/02/08 22:17:52 (permalink)
    My preference is real butter, fresh lemon juice, and powdered sugar
    #26
    Bruce Bilmes and Susan Boyle
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    Re:Latest Poll: Pancakes 2011/02/08 23:10:42 (permalink)
    Aunt Jemima Regular Pancake Syrup: 32 grams sugar in 60 ml
    Hungry Jack Original Pancake Syrup: 31 grams sugar in 60 ml
    Log Cabin Original: 33 grams per 60 ml
    Maple Grove Farms Medium Amber Maple Syrup: 46 grams sugar in 60 ml

    #27
    ces1948
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    Re:Latest Poll: Pancakes 2011/02/08 23:56:48 (permalink)
    I love a place like IHOP which has several types of syrup on the table. I like to have each of my pancakes with a different syrup.
    #28
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    Re:Latest Poll: Pancakes 2011/02/09 01:26:13 (permalink)
    MellowRoast

    Scorereader

    It's also preservative free. And free of other chemicals that are used in pancake syrups like Golden Griddle and Log Cabin, Aunt Jemima, etc.

    Glad to see you, too, are  trying to avoid preservatives, emulsifiers, thickeners, artificial flavors, colors, and other nutritious lab chemicals.


    which, for me, is even more important than the sugar.
     
    @Bilmes: it's also the type of sugar. while on a carbohydrate chart, the sugar may seem equal, they act differently in the body. Corn syrup v. honey v. maple syrup act diufferently.
     
    The high-fructose corn syrup companies wouls have you believe that on a molecular level there's no a dicernable difference, but those who study the effect of ingredients, drugs and other things we intake into our body, will tell you that we all process food differently. For my nephew, he can process all sugars easily and there isn't a discernable difference for him on what type of sugar he intakes. For him, high fructose corn syrup is the same as fruit, or maple syrup, or corn syrup or "natural" sugar. For me, my body processes different sugard differently. It's not in my head. It's been diagnosed. I avoid certain methods (types) of sugar creation.
     
    It may be related to the way my body also processes artifical products -which for others is not a concern.
     
    So, when I say, "for me" I realy mean it. Other people do not have the same processing issues, and in some ways, I thinkg Golden Griddle tastes better - the same way fake boobs look better than real saggy boobs. It's fake, but fake done right. On some levels I've grown out of some if the issues of my youth, BUT, I can still feel the difference in the food I eat and the way my body is processing them.
     
     
    PS The fake boob part was a tongue in cheek analogy. Don't be offended. Just horsing around a little.
    #29
    Bruce Bilmes and Susan Boyle
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    Re:Latest Poll: Pancakes 2011/02/09 01:51:31 (permalink)
    That's right, maple sugar is almost all sucrose, similar to table sugar (which IS all sucrose).  Honey and HF corn syrup are almost entirely glucose and fructose.  Regular corn syrup, like Karo dark and light, is glucose.  Very different digestion properties.
    #30
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