Latest Poll: Pancakes

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Holly Moore
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Latest Poll: Pancakes - Mon, 02/7/11 5:21 PM
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I've always gone for honey on my pancakes.

wheregreggeats.com
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Re:Latest Poll: Pancakes - Mon, 02/7/11 5:25 PM
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Only butter for me.  I've NEVER been a sweet tooth and syrup -- especially not-pure-maple -- has never appealed to me.

1bbqboy
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Re:Latest Poll: Pancakes - Mon, 02/7/11 5:28 PM
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I've made an adult decision that I won't ever eat pancakes again. Just say no.

MellowRoast
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Re:Latest Poll: Pancakes - Mon, 02/7/11 5:28 PM
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I'm love maple syrup so much, I take my own bottle to IHOP. 

Foodbme
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Re:Latest Poll: Pancakes - Mon, 02/7/11 5:53 PM
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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.

ann peeples
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Re:Latest Poll: Pancakes - Mon, 02/7/11 6:23 PM
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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.

rumaki
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Re:Latest Poll: Pancakes - Mon, 02/7/11 6:26 PM
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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.

guspas
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Re:Latest Poll: Pancakes - Mon, 02/7/11 6:49 PM
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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

6star
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Re:Latest Poll: Pancakes - Mon, 02/7/11 7:09 PM
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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.

Davydd
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Re:Latest Poll: Pancakes - Mon, 02/7/11 8:24 PM
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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.

tiki
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Re:Latest Poll: Pancakes - Mon, 02/7/11 9:04 PM
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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!

MellowRoast
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Re:Latest Poll: Pancakes - Mon, 02/7/11 10:46 PM
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I've never had it on pancakes, but sorghum really rocks on biscuits.

Twinwillow
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Re:Latest Poll: Pancakes - Tue, 02/8/11 12:57 AM
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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.

Twinwillow
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Re:Latest Poll: Pancakes - Tue, 02/8/11 12:59 AM
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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.

MellowRoast
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Re:Latest Poll: Pancakes - Tue, 02/8/11 7:58 AM
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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
 
<message edited by MellowRoast on Tue, 02/8/11 7:59 AM>

kaszeta
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Re:Latest Poll: Pancakes - Tue, 02/8/11 8:59 AM
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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).

Davydd
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Re:Latest Poll: Pancakes - Tue, 02/8/11 10:10 AM
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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.

MellowRoast
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Re:Latest Poll: Pancakes - Tue, 02/8/11 10:26 AM
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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. 
<message edited by MellowRoast on Tue, 02/8/11 10:28 AM>

Scorereader
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Re:Latest Poll: Pancakes - Tue, 02/8/11 10:52 AM
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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.
<message edited by Scorereader on Tue, 02/8/11 3:29 PM>

Davydd
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Re:Latest Poll: Pancakes - Tue, 02/8/11 2:35 PM
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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.

Scorereader
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Re:Latest Poll: Pancakes - Tue, 02/8/11 3:33 PM
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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.

dimmie2
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Re:Latest Poll: Pancakes - Tue, 02/8/11 4:15 PM
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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.

Bruce Bilmes and Susan Boyle
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Re:Latest Poll: Pancakes - Tue, 02/8/11 4:26 PM
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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.

MellowRoast
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Re:Latest Poll: Pancakes - Tue, 02/8/11 4:50 PM
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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.
<message edited by MellowRoast on Tue, 02/8/11 4:54 PM>

Davydd
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Re:Latest Poll: Pancakes - Tue, 02/8/11 8:50 PM
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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.

CCJPO
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Re:Latest Poll: Pancakes - Tue, 02/8/11 10:17 PM
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My preference is real butter, fresh lemon juice, and powdered sugar

Bruce Bilmes and Susan Boyle
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Re:Latest Poll: Pancakes - Tue, 02/8/11 11:10 PM
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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


ces1948
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Re:Latest Poll: Pancakes - Tue, 02/8/11 11:56 PM
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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.

Scorereader
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Re:Latest Poll: Pancakes - Wed, 02/9/11 1:26 AM
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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.

Bruce Bilmes and Susan Boyle
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Re:Latest Poll: Pancakes - Wed, 02/9/11 1:51 AM
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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.

MellowRoast
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Re:Latest Poll: Pancakes - Wed, 02/9/11 8:18 AM
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Maple syrup has fewer calories and a higher concentration of minerals than honey (including manganese, zinc, calcium, potassium, etc.), includes vitamins (B2, B5, B6, niacin, biotin and folic acid), amino acids, the same calcium content as whole milk without the health concerns, and only 40 calories per tablespoon (60 calories for corn syrup).  Additionally, it's not cloyingly sweet and is acceptable for vegans.  I've had several physicians strongly recommend it over other forms of syrup and refined sugar.  However, it’s understandable that one may or may not like the flavor.  That’s ultimately a matter of preference.  Personally, you can just call me Maple-Breath (“But ya doesn't has to call me Johnson!”). 
<message edited by MellowRoast on Wed, 02/9/11 8:27 AM>

Bruce Bilmes and Susan Boyle
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Re:Latest Poll: Pancakes - Wed, 02/9/11 9:08 AM
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Maple syrup has 50 calories per tablespoon, not 40.  Yes, maple syrup has B2, but honey has almost four times as much B2.  Honey also has almost twice the B5, and 12 times the B6, twice the phosphorous, and some B9 and C, which isn't in maple syrup.
 
Comparing the nutritional profile of maple syrup versus honey ... we use them in small quantities, and neither has a lot of nutrients compared to their calories.  I don't think it's reasonable to tout one over the other based on health concerns (unless one has an allergy or something).  I use more maple syrup than honey because I love the taste.

Davydd
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Re:Latest Poll: Pancakes - Wed, 02/9/11 9:25 AM
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Bruce Bilmes and Susan Boyle


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

Their website says 38 grams for Medium Amber Maple Syrup and 53 grams for pure organic grade A Maple Syrup and they list only pure maple syrup as the ingredient for both. I'm not sure why so much difference between the two. So I suppose all the other additives make up the difference in Log Cabin with 31-32 grams, etc. But that is nitpicking. In the end no matter how well you digest and process sucrose, fructose, glucose; sugar is sugar and nothing but an empty calorie. I also know from observation people will add a lot more pure maple syrup to a pancake because of the thin consistency soaking in. I almost cringe when they do knowing how much labor goes into making it. I dole it out carefully and have the other stuff on hand for those that fall for the thick gooey look. I'm down to my last jar and tapping and sugaring is still more than a month away.
 
Try pure maple syrup on a baked sweet potato. Just two teaspoons (more calories than the potato). That's what I did last night.

Bruce Bilmes and Susan Boyle
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Re:Latest Poll: Pancakes - Wed, 02/9/11 9:48 AM
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Maple syrup and sweet potatoes are wonderful together!
 
I think the relatively low amount of sugar in pancake syrup is because they use mostly regular corn syrup (like what you get in a bottle of Karo).  They also use HFCS, which is sweeter, but you'll see in the ingredient list that corn syrup is the primary ingredient (which accounts for its thickness).  Regular corn syrup has a lower sugar content than maple syrup, but a similar calorie content.  I don't fully understand how it works but I think the remaining calories in corn syrup is due to a high polysaccharide content.  Corn syrup is made from corn starch, and all the calories come from carbohydrates, so if it isn't coming from sugars it's coming from starches, right?  My limited understanding of this subject says that carbs are either mono- or di-saccharides (sugars), or polysaccharides (starch).

Davydd
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Re:Latest Poll: Pancakes - Wed, 02/9/11 9:57 AM
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Sugar of any kind is technically a carbohydrate. Like I said, I think it is nitpicking and definitely a guilty pleasure to use. Any of them in moderation is not going to harm you but you do have to realize your body can only consume so many calories and each sugar calorie is going to take away and substitute for some more nutritive calorie.

Bruce Bilmes and Susan Boyle
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Re:Latest Poll: Pancakes - Wed, 02/9/11 10:00 AM
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Oh, that Maple Grove Farms thing: look more closely and you'll see that it's 38 grams of sugar in a 50 ml serving, not 60 ml.  And their 53 grams for the organic can't be right, because it also says 200 calories, and 53 grams of sugar has more than 200 calories.

Twinwillow
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Re:Latest Poll: Pancakes - Wed, 02/9/11 11:03 AM
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To put it in perspective, If you are a diabetic, don't want to become one, or have high levels of blood sugar, stay away from any hi glycemic sweetener. Trust me, I love honey and pure maple syrup. But I use them very sparingly. When I make my delicious pancakes, (with various whole grains) I mix my pure maple syrup with a good sugar free brand (Maple Grove Farms) that actually contains real maple flavor and is sweetened with Splenda. 0 calories and only 11 carbs per tablespoon. Sure beats Log Cabin.

Twinwillow
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Re:Latest Poll: Pancakes - Wed, 02/9/11 11:16 AM
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Correction to my above post:
According to the "Maple Grove Farms Maple Flavor Sugar Free Syrup" nutrition facts label, 1/4 cup contains:
30 calories
110 mg. Sodium.
11 grams carbs.
10 grams Sorbitol.
0 sugars.

<message edited by Twinwillow on Wed, 02/9/11 11:19 AM>

kaszeta
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Re:Latest Poll: Pancakes - Wed, 02/9/11 11:47 AM
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Davydd

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.

 
If syrup is thicker, it's not necessarily just because of thickeners.  Most Canadian maple syrup is supposed to be boiled down to 66.0 on the Brix scale (measure of sugar content, basically density).  Vermont and  New Hampshire require at least a 66.9 Brix, and while it doesn't sound much different, the results are noticeable.  If I go to Walmart and buy some cheap 100% maple syrup (usually from Canada) and compare it to locally procured 100% pure maple syrup (my own trees, Vermont, etc), the former splashes almost like water, and the latter is noticeably thicker (although not as thick as, say, your typical Aunt Jemima...)

ann peeples
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Re:Latest Poll: Pancakes - Wed, 02/9/11 1:00 PM
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All this talk of maple syrup makes me want pancakes NOW, and I dont even like them!

Davydd
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Re:Latest Poll: Pancakes - Wed, 02/9/11 1:58 PM
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kaszeta


Davydd

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.


If syrup is thicker, it's not necessarily just because of thickeners.  Most Canadian maple syrup is supposed to be boiled down to 66.0 on the Brix scale (measure of sugar content, basically density).  Vermont and  New Hampshire require at least a 66.9 Brix, and while it doesn't sound much different, the results are noticeable.  If I go to Walmart and buy some cheap 100% maple syrup (usually from Canada) and compare it to locally procured 100% pure maple syrup (my own trees, Vermont, etc), the former splashes almost like water, and the latter is noticeably thicker (although not as thick as, say, your typical Aunt Jemima...)

Even your 100% pure Maple Syrup at 66.9 Brix does not come anywhere close to Aunt Jemima thickness. There is just a very small window when sap becomes syrup and then flashes over hard sugar. Keep in mind you can call something Maple Syrup in America even if it contains but 51% real Maple syrup. Cracker Barrel restaurants are guilty of that practice and I've known people to gush over their syrup. I doubt many sugarers are cheating. Most all are independents. If anything Walmart may either be selling not 100% or some post processor is cutting it if it is that noticeably thinner. I've never tried Walmart's so am only speculating if it is that different.

fishtaco
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Re:Latest Poll: Pancakes - Wed, 02/9/11 3:48 PM
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OK, I'll admit it, no one else will. I use Mrs. Butterworth, also like peanut butter on pancakes. As well as on waffles and french toast.

Bruce Bilmes and Susan Boyle
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Re:Latest Poll: Pancakes - Wed, 02/9/11 3:58 PM
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Davydd
Keep in mind you can call something Maple Syrup in America even if it contains but 51% real Maple syrup.

I don't believe that is correct.  Federal regs say it must be 100% maple syrup.  Only salt, preservatives, and defoaming agents may be added. 
http://cfr.vlex.com/vid/1..40-maple-sirup-19705560

stricken_detective
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Re:Latest Poll: Pancakes - Wed, 02/9/11 11:49 PM
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I love pancakes. They are my favorite out-to-eat breakfast as I don't have the patience to make them here.
 
Maple syrup, blueberry syrup, raspberry syrup, boysenberry syrup, honey, orange marmalade, apricot syrup, peanut butter, BRING IT ON!!!
 
Real butter only.


Georgieporgie
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Re:Latest Poll: Pancakes - Tue, 03/1/11 10:59 AM
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The best pancakes I ever ate: oatmeal pancakes with mango sauce (a sort of mango honey puree)
I will never crave another pancake... El Banditos brunch here I come!

ynotryme
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Re:Latest Poll: Pancakes - Tue, 03/1/11 11:36 AM
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thin buckwheats with plenty of butter and hot grade a maple syrup but Imake a well in the middle of the pancake and put the butter and syrup there

guiller
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Re:Latest Poll: Pancakes - Wed, 03/2/11 4:15 AM
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i like pancakes too.. want to have my for a delicious cakes???
ill send you one. just pm me and by the way this is a family secret but since i felt your desire.. you can have it FOR FREE.. nyahahaha

TFitz
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Re:Latest Poll: Pancakes - Thu, 03/10/11 5:59 PM
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I like butter and syrup but my kids like their pancakes/waffles with butter and powdered sugar (10x). It's tough to find a place that serves powdered sugar on the road. A couple of times we have gotten some at Waffle houses in the south you just have to ask for 10x sugar.