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Old 01-11-2007, 11:00 PM   #1
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Default Maple syrup

I've noticed that pancakes with lots of syrup are mentioned quite a bit on this board. Are you talking about real pure maple syrup, or that crappy stuff, like Log Cabin, or Mrs. Butterworth's? I love pure maple syrup, especially the Grade-A, dark amber variety. I like it's stronger flavor. Put that on a tall stack, and that's good eats right there.
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Old 01-11-2007, 11:08 PM   #2
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I'm all about strawberry syrup... not the ice cream kind, but real strawberries. My favorite is Knott's berry farm strawberry syrup. mmmmmmmmmmmmmmm I could bathe in it.... and then shower so I didn't stick to myself
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Old 01-11-2007, 11:10 PM   #3
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I'm all about the Butter Pecan syrup at IHOP!
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Old 01-12-2007, 01:19 AM   #4
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I'm all about the Butter Pecan syrup at IHOP!
I love that stuff on my biscuits.
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Old 01-12-2007, 06:24 AM   #5
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I don't think I've ever had "real" maple syrup....I'd sure give it a go though!! LOL I will take a good stack of pancakes with maple syrup, but my preference is french toast with maple syrup..... OMG... outstanding......
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Old 01-12-2007, 06:32 AM   #6
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real real real real! I always have some in the house. Haven't bought the maple "flavored" syrup...well...probably ever!
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Old 01-12-2007, 08:02 AM   #7
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but my preference is french toast with maple syrup..... OMG... outstanding......
A delicious french toast is on made from a good, hard Italian roll. Take 3 eggs, add a bit of milk to them, and beat them. Then take the rolls and quarter them. Dip them in the egg mixture, and fry them in oil, NOT butter, until golden brown. When golden brown, take them out & put them on a plate with a few paper towels on it to drain. Now, here's where things get whacky. I eat them with a bit of salt on them. That's it. Just salt. They are amazing. You could also skip the salt & put jelly on them. You don't use a knife or fork to eat them, just fingers. Try them sometime, they're delicious. Just remember to use a good hard Italian roll, and all will be well. Oh, and make sure the oil is hot before you put them in the pan.
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Old 01-12-2007, 08:04 AM   #8
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real real real real! I always have some in the house. Haven't bought the maple "flavored" syrup...well...probably ever!
I'm with you SVS. I'm the only one in the house who loves real maple syrup. There's Log Cabin or some other brand in our fridge, but I'm not sure which it is, since I don't use it. It's just awful.
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Old 01-12-2007, 08:05 AM   #9
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I love both. Ryan and I have some unopened in the pantry, and I'm looking forward to pancakes with real maple syrup and butter.
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Old 01-12-2007, 09:01 AM   #10
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HEY. I like Mrs. Buttersworth, or whatever the name is.

I like pure maple syrup on home made waffles, though.
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Old 01-12-2007, 10:35 AM   #11
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Originally Posted by PhillyFA View Post
A delicious french toast is on made from a good, hard Italian roll. Take 3 eggs, add a bit of milk to them, and beat them. Then take the rolls and quarter them. Dip them in the egg mixture, and fry them in oil, NOT butter, until golden brown. When golden brown, take them out & put them on a plate with a few paper towels on it to drain. Now, here's where things get whacky. I eat them with a bit of salt on them. That's it. Just salt. They are amazing. You could also skip the salt & put jelly on them. You don't use a knife or fork to eat them, just fingers. Try them sometime, they're delicious. Just remember to use a good hard Italian roll, and all will be well. Oh, and make sure the oil is hot before you put them in the pan.
We always eat french toast as a savoury thing here. bread dipped in egg/milk, a pinch of salt then fried in a tiny spot of oil and eaten with ketchup, yummm! I have tried it with maple syrup and crispy bacon too, which was good.
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Old 01-12-2007, 10:52 AM   #12
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Originally Posted by tooz View Post
HEY. I like Mrs. Buttersworth, or whatever the name is.

I like pure maple syrup on home made waffles, though.
i LOOOOVE mrs. butterworths, but it's because the smell reminds me of my godbabies. every morning for breakfast they either get french toast or the little silver dollar pancakes, and they like little dishes of 'lady syrups' to dip them in. they have to have the butterworth's cause that's the bottle they love!! after they eat and get all washed up, they still smell like the syrup all day when you go to hug them or give them kisses. but for me personally, the real stuff is AMAZING. mmmmmm.
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Old 01-12-2007, 11:06 AM   #13
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Originally Posted by PhillyFA View Post
A delicious french toast is on made from a good, hard Italian roll. Take 3 eggs, add a bit of milk to them, and beat them. Then take the rolls and quarter them. Dip them in the egg mixture, and fry them in oil, NOT butter, until golden brown. When golden brown, take them out & put them on a plate with a few paper towels on it to drain. Now, here's where things get whacky. I eat them with a bit of salt on them. That's it. Just salt. They are amazing. You could also skip the salt & put jelly on them. You don't use a knife or fork to eat them, just fingers. Try them sometime, they're delicious. Just remember to use a good hard Italian roll, and all will be well. Oh, and make sure the oil is hot before you put them in the pan.
Wow.... that sounds quite good....I'll have to give that a go!! Thanks!!
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Old 01-12-2007, 07:26 PM   #14
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Originally Posted by PhillyFA View Post
I've noticed that pancakes with lots of syrup are mentioned quite a bit on this board. Are you talking about real pure maple syrup, or that crappy stuff, like Log Cabin, or Mrs. Butterworth's? I love pure maple syrup, especially the Grade-A, dark amber variety. I like it's stronger flavor. Put that on a tall stack, and that's good eats right there.
In my area, as a kid, most farmers had a sugarbush in their back woods. The high school I went to also had a sugarbush. The FFA boys all had to work there and learn how to make it. As an adult, when I lived on a farm, there were two neighbors who made their own maple syrup and sold it. Maple syrup is SO good!

Did you know that the lighter the syrup, the higher quality it is? I always thought the darker and thicker the better, but the lighter, less thick syrup is considered the best (fancy) quality and sold for more. There IS no syrup but maple syrup. Yum - letting it sink into a good buttermilk or buckwheat pancake. I think I know what I'm having tomorrow for dinner.

Last edited by Michelle; 01-12-2007 at 07:29 PM. Reason: Couldn't forget buckwheat pancakes!
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Old 01-12-2007, 07:49 PM   #15
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One of the chefs at my company cafeteria has a sugarbush, so I get mine from him, but there are at least 3 farmstands on my way to work that I could pick some up at as well. Grade A fancy isn't maple-y enough for pancakes, but it's used as a regular sweetener up here.

Best thing about winter is sugar-on-snow during sugaring season. Boil maple syrup until it thickens up, then pour on a dish of snow (or, more hygenically, crushed ice) in patterns to make a taffy-like treat. Traditionally eaten with coffee, a cider doughnut, and a pickle to cut the sweetness.

Sugaring season is usually in late February/early March after the thaw sets in, but we haven't even had a hard freeze yet this year, so I don't know when that will happen.
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Old 01-12-2007, 07:57 PM   #16
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Thanks everyone, now I have to buy waffles.
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Old 01-12-2007, 08:13 PM   #17
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Originally Posted by PhillyFA View Post
A delicious french toast is on made from a good, hard Italian roll. Take 3 eggs, add a bit of milk to them, and beat them. Then take the rolls and quarter them. Dip them in the egg mixture, and fry them in oil, NOT butter, until golden brown. When golden brown, take them out & put them on a plate with a few paper towels on it to drain. Now, here's where things get whacky. I eat them with a bit of salt on them. That's it. Just salt. They are amazing. You could also skip the salt & put jelly on them. You don't use a knife or fork to eat them, just fingers. Try them sometime, they're delicious. Just remember to use a good hard Italian roll, and all will be well. Oh, and make sure the oil is hot before you put them in the pan.
I once had someone make french toast for me by dipping the thick sliced dry stale italian roll into egg nog. *drools* And REAL maple syrup was used. I nearly ascended to heaven. Outstanding!
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Old 01-12-2007, 09:48 PM   #18
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Thanks everyone, now I have to buy waffles.
OK, but what brand waffles will you buy? Eggo's, Aunt Jemima's...
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Old 01-13-2007, 10:11 PM   #19
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Originally Posted by Michelle View Post
In my area, as a kid, most farmers had a sugarbush in their back woods. The high school I went to also had a sugarbush. The FFA boys all had to work there and learn how to make it. As an adult, when I lived on a farm, there were two neighbors who made their own maple syrup and sold it. Maple syrup is SO good!

Did you know that the lighter the syrup, the higher quality it is? I always thought the darker and thicker the better, but the lighter, less thick syrup is considered the best (fancy) quality and sold for more. There IS no syrup but maple syrup. Yum - letting it sink into a good buttermilk or buckwheat pancake. I think I know what I'm having tomorrow for dinner.

buckwheat pancakes....drool...

Maple syrup, mmmmmmmm
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Old 01-14-2007, 01:42 PM   #20
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Gotta have the real thing. Here in Wisconsin, too, it seems like there are people who make and sell the stuff on every square mile. It's a little more expensive than the "maple-flavored" syrups, but worth every penny.
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Old 01-14-2007, 01:56 PM   #21
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I don't think I have ever had real maple syrup either. When I have pancakes or waffles I melt choke cherry, or plum jelly into syrup. On french toast I use light karo syrup.

When I am not in a syrup mood I put sunny side up eggs on my pancakes or waffles.

I do have a bottle of store brand "maple" syrup in the cupboard, my kids and grandkids use it when they visit.

I always make pancakes and waffles from bisquick, I don't buy the prefab.
I do enjoy a sourdough pancake but I don't make pancakes often enough to keep a sourdough start going.
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Old 01-14-2007, 03:21 PM   #22
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I'm all about real maple syrup - I buy because it looks so pretty in it's glass bottle (my partner almost slipped up and thought it was wine) and because the taste is amazing. In fact, I had some this morning on a short stack of fluffy, buttermilk pancakes, with loads of butter.

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