Momj47:

Can I Post a Recipe, Even though I may have done it before?
I already did the test. I like Karo Pancake Syrup.

You are ??? LOL
LOU

Of course, Lou, I didn't object on the other thread.

"Posted by hawk307 Momj47:
Can I Post a Recipe, Even though I may have done it before?
I already did the test. I like Karo Pancake Syrup.
You are ??? LOL
LOU"

LOLOU!

You have been trampled on so often, I think you must look like a pancake by now!

dcarch

I've done the test too, and the best syrup I've had is the grade B maple syrup from Michigan that Annie sent me. I had to settle for grade A when I bought more at the store, but I still prefer it to pancake syrup, but then I normally have it on French Toast instead of pancakes. Does that count? I prefer pancakes with no syrup, especially if they are cornmeal pancakes. Why are they putting salt in syrup?

Lars

"Pancake syrup" is artificial maple flavor and various amounts of things like high fructose corn syrup, thickeners and preservatives....
To each his own, I guess....but you can keep my share of "pancake syrup" I'll take real maple, sorghum, honey or dark karo...in that order.
And don't tell me that 66.33% of the people like "pancake syrup"...because I don't believe it.
Maybe those who have never been exposed to anything else, or who don't want to spend for the good stuff....I'll take the real stuff, and I think most peopl;e would too....if cost were not an object!
Linda C

We don't use any syrup on our pancakes. Of course, we're strange... we eat pancakes with peanut butter and banana! Wouldn't eat it any other ways. LOL

Al

Real maple syrup is the preference here. I don't know anyone who doesn't prefer real maple syrup.

Lori

I have been finding Grade B maple at the health food store and at a good price relative to other stores' grade A.

I didn't realize there was a day for my favorite breakfast food. Thanks

No test needed here either, I like grade B maple. When I was a kid Grandma made syrup with water and brown sugar, I didn't like it but now I will confess a weakness to pancakes simply sprinkled with brown sugar when I don't have maple syrup available.

Al, that's not so strange, Dad liked his pancakes with applesauce and Ashley likes hers with Nutella. In a pinch I've even been known to eat mine with homemade jam.

Annie

100% Pure Maple syrup for me. I buy it by the 1/2 gal.

I'll post the link to the best I've ever tasted (I am in no way connected to this company). Last year I bought 6 1/2 gal and will need to replenish when this years is ready. The grade B is to die for.

Nancy

Here is a link that might be useful: Currey Farms

No test needed for me.
I've never had Karo pancake syrup, have never seen it in the stores here.
There is NO WAY I'll eat real maple syrup, or anything else maple, either, real or artificially flavored.
I find it disgusting.
The stuff makes me physically sick!

So count me on the corn syrup side.

That's why the Good Lord made us all different, to keep this ol' world interesting.

Rusty

Oooo Annie, jam actually is my second choice if I am out of peanut butter. Homemade is always best! Al

To each their own, Rusty. I love anything maple and make maple pear cobbler, maple oatmeal bread, maple scones, maple syrup shortbread cookies. Like Nancy, I buy it by the half gallon because I use so much in baking.

I use corn syrup for making divinity but nothing else. I don't eat "pancake syrup" for any reason, I feel just like you do about maple syrup, it's vile tasting to me, completely fake.

Grandma used to put the fat left in the pan from frying sausage on her pancakes, that just made me shudder, still does, although it's really no worse for you than butter is.

Nancy, Currey's grade B is "temporarily sold out". They'll probably restock as soon as this year's sugaring is done.

Al, the last batch of Beth's Grandpa's pancakes got eaten cold with Gina's cranberry grapefruit marmalade, very yummy.

Annie

I butter my pancakes and then top them with brown sugar, I've always eaten them that way, I think my mom ran out of syrup once and we used brown sugar...my husband slathers peanut butter on his and then syrup. I like real maple syrup on my french toast but I do eat Mrs. Butterworths sometimes....maybe I should post that on the "What do you eat when no one is looking" thread...
We have pancakes for dinner a couple times a month, I love them.

Momj47: Hi, are there any other National Holiday's, that we don't know ??? LOL!!!

And Hi yau'll
I wasn't talking about "any" Pancake Syrup. I've tried all the others.
I use only Karo Pancake Syrup now. Don't know if anyone else has tried it.
Cost has no bearing. I just like the taste and the thicker texture.
To each his own , I guess .... but you can keep my share of " Maple Syrup ".
- - - - - - - - - - - - -

Here is my Recipe: A day late , Sorry !!!

LOUÂS
Pancakes and Waffles Recipe

2 ½ cups milk ( IÂve been using powdered milk)
2 eggs ( separated ) .
1/3 cup of Veg. Oil
2 tablespoon of Vanilla
Pinch of salt
½ cup Sugar
1 cup of Wheat Flour
4 teaspoons Baking Powder
All Purpose flour ?
---------------------------------------------------------------------
I beat the egg whites first , so I donÂt have to clean the beaters.
Beat the egg whites with a teaspoon of sugar, until peaked.
Put aside until the batter is mixed
- - - - - -
Batter for Pancakes
Put the first 6 ingredients ( except egg whites ) in a mixing bowl and beat until smooth.
Put in the Wheat flour, Baking Powder. and some All Purpose flour.
Beat until smooth. Add enough AP flour to thicken slightly,
(were it leaves ripples while mixing ) not thin and loose.
- - - - - - - - - - - - -
Add ½ the egg whites, at a time , to the batter and fold in easy.
- - - - -
For Waffles:
mix in more flour, to where you have to move it around with a spoon,
when it is put on the Waffle Baker.
Then do the egg white thing as in the pancake batter.
When baked I cool them fast on a rack and put them in a plastic bag,, separated
and right in the freezer.
If you overcook a little, dampen slightly with water,
before you put them in the toaster oven.

I like my syrup 50% real maple, 50% Log Cabin. Real maple syrup is pretty strong stuff!

As far as more food holidays - see for yourself - there are certainly plenty of them. Some of the foods don't really deserve their own day, but some of the days remind me of foods I like but have sort of forgotten about. A nice little tweak to make some old favorites.

Happy eating

Here is a link that might be useful: Food holidays

ROFL Momj!

My boys are holding out to celebrate National Cheese Doodle Day on March 5!

Thanks for sharing

Alexa

Looks like spring has come early to Maine - they are already making syrup. What a wonderful way to end winter.

LOL. It's a fun list, and we can always find something worth celebrating.

Here is a link that might be useful: Making syrup

I'm much more a savory person that a sweet person and I just put some butter on my pancakes (which are something I really am only interested in having about once a year or so). I do enjoy thin crepes for breakfast sometimes, and use butter and a squeeze of lemon and when I'm at IHOP and I forget to say "hold it", they put some powdered sugar over and that okay with me.

Our family is very diverse - we have pancake syrup people and maple syrup people and me, salt and pepper and/or lemon mostly. Equal Opportunity Pancakers.

I grew up on Log Cabin & it tasted fine. I continued using it for my family until we moved to New England. Here, there's something just 'wrong' about using anything except pure maple syrup. Maple syrup is produced throughout New England (not sure about RI?). I've used ME, NH, VT, & CT. All are good & like everybody else we prefer Grade B. Even here though it's expensive.

I only use dark Karo for my chocolate-pecan pie so a bottle lasts several years. I make one pie/year at the holidays. Didn't even know Karo made a pancake syrup.

When I was a kid my absolute favorite was boysenberry pancake syrup from Knott's Berry Farm. It's not available here & I've got no idea of the ingredients but it sure was good.

/tricia

Does anyone have a T & T Buckwheat Pancakes recipe? I remember my grandmother making these for me when I was a wee one & would love to find a great recipe for them.

I'll take a heaping portion of cookingrvc's (Sue) lemon ricotta pancakes.

Real maple syrup for us - I grew up with real everything, my mom was ahead of the curve on all the artificial, partially hydrogenated, calcium proprionate added etc. stuff. We didn't buy Jif, just Laura Scudders. No Wonder bread - we got only Orowheat whole grains loafs. And nothing with tropical oils, but I know that has changed. I would have to do a taste test to see if I really could care about fake vs real; for me the issue is whats in it, so I'll pass on the impostors.

Real for me. I always buy Grade B, but only because "they" say it's better. I've never noticed a difference in price as compared to Grade A, just in availability. I assume I'd notice a taste difference if I tried them side by side but I've never done that.

My wife won't touch the stuff, says it makes her shakey. We've got Aunt Jemima for her and that's what my daughter eats as well.

Honey for my son.

I prefer the real stuff, but I think my kids like the fake better. They think real maple syrup is too thin. I've never had caro pancake syrup, but I bet my kids would love it.

Jo

My family likes maple syrup. I'm not a sugar girl so I go for the pancake syrup and even worse the light brand which is even more watered down and I use it sparingly. We eat pancakes a lot here. All different recipes and even in different forms. I have to say pictures of pancakes make me feel like the meanest mom around as I don't let the kids pool it at the bottom of their plates - sort of like sugar policing, I guess.

Woodie, that's how I eat French Toast, with just butter, salt and pepper. The maple syrup is better for my arteries than the butter is though.

Elery detests regular pancakes and waffles and won't eat them under any circumstances, but he will eat the whole grain ones I make occasionally. He's also hypoglycemic so he doesn't use syrup or honey. He will eat my homemade sugar free jam about once a year.

And all this pancake talk reminds me that I still need to make blueberry syrup with some of those blueberries I picked last year and that are still in the freezer. I also like homemade peach syrup and homemade raspberry syrup.

Amanda would prefer fresh strawberries, sliced and sugared, or home canned apple pie filling.

Annie

Oh Jessy - I LOVE those lemon ricotta pancakes! But no one else here does, so I have to eat them all myself. The sacrifices I make for my family. :)

AM

Annie, Like both you and Woodie, that is the way I eat French Toast too. Lots of butter, salt and pepper. Matt and Moe both like theirs with real maple syrup.

Even though I make pancakes for Moe, I very seldom eat them. I prefer savory over sweet. But when I do eat pancakes I want real maple syrup. I don't like artificial maple flavouring. Same goes for artificial vanilla.

Ann

Waffles or crepes, please. I'm not fond of pancakes. ;)

I find it odd that today, a week after Shrove Tuesday, is Pancake day. We're in Lent, right? All those eggs and all that butter should have been used up last week!

Here is a link that might be useful: Shrove Tuesday wiki

I do prefer real maple syrup but that stuff is costlier than gold almost. 8 oz jar costs around $6+. I just can't do that. So Aunt Jemima or Log Cabin or whatever'll have to do.

I put cheddar cheese in my pancakes. Learned it from my mom. Pour the batter into the pan, put in some bits o' cheese, flip when ready. The cheese sort of melts into the batter. Top with syrup for that sweet/salty combo. It's weird but it's good.

I didn't make any pancakes yesterday, so I guess I blew that but I DID eat some tortilla chips today so Happy Tortilla Chip Day! Great link momj47.

Maple and 'pancake syrup' just seem to be two very different tastes. I prefer pure maple too; had it for the first time as a teenager when the cracker barrel restaurants were new to my area, and I've loved it ever since. It's also more potent, so I use less of it per pancake. At restaurants I'll eat 'pancake syrup' instead of pure maple if that's the only option, and I like ihop syrup better than the grocery store syrups. But I haven't tried many of the brands of pancake syrup, and only buy pure maple. I recently realized that my inlaws prefer eggo pancake syrup, so the next time that they visit I will buy a small container for them.

But lately, I've been avoiding syrup altogether (cutting back on sugar, per the 'on a diet' thread), and have developed a taste for pancakes topped with cooked fruit--apples (like a pie filling), berries, or cherries.

May, try googling Cook's Sugar Bush, Niles, Michigan. 64 ounces of grade B maple syrup is $23 plus shipping.

Annie