DANGER WILL ROBINSON! “Pancake Syrup” is not Maple Syrup. Pancake syrup is most likely the dark corn syrup we talked about last week. If you want your pancakes to taste amazing stay away from “Pancake Syrup” and stick to real, expensive, Maple Syrup. The good news: you don’t have to turn your pancakes into “pancake-maple soup” to enjoy the unctuous benefits of Maple Syrup. A light drizzle will sweeten and enhance your pancake batter delightfully. So you’re spending the same amount of money anyway. Here’s why:
Maple syrup is no more than the sap of the maple tree siphoned off, then boiled down from 40 gallons of sap to ONE gallon of syrup. During this process the sap caramelizes, giving maple syrup its lovely golden to amber color.
This is how maple syrup is graded – by its color – denoting the amount of caramelization. Grade A comes in Dark Amber or Light Amber, and Grade B is the strongest and darkest, which Lula’s for Lunch…and More! Catering likes to use for cooking. We are also not opposed to using maple syrup in cocktails – ask for one to be made at your next cocktail party! Lula is religious about finding all ingredients that work well with whiskies. Also, for your next Brunch be SURE to ask for Lula’s for Lunch…and More! Catering ‘s Homemade Maple-Vanilla Yogurt.