does anyone prefer pancake syrup over real maple syrup?
 

anyone?

i have a buddy. i make some kickass french toast and he will ask for Log Cabin or that Aunt Jemima stuff..i even warm the maple syrup!

Stan Mott is a friend. When he was a live-aboard yachtie in the Mediterranean, he requested that I ship pancake syrup. I mentioned that considering the cost of shipping, would he prefer real maple? Nope...only log cabin would do. It cost more to ship a case surface mail than it cost...a LOT more. Still, he was happy.

Today there is no more surface mail parcel post. I shudder to think what it would cost to ship a case of Log Cabin today.

I do...the real stuff is too watery to me...we get a gallon of the real stuff each year from Vermont for my wife and daughters...me...cane syrup or Roddenberry's.

God no... that fake stuff is tasteless and vile. Like corn syrup mixed with vegetable oil.

Real maple syrup, preferably Grade B or C.

No.

I only buy the real stuff. I grew up on Log Cabin, and once I had the real stuff, I never turned back. Sure, it costs 4x as much as Log Cabin, but it's well worth it IMO.

The real stuff for me - but I don't eat pancakes/waffles any more.
I do buy/use real Maple Syrup & use it instead of sugar/honey when I whip up a batch of home style lemonade. What a difference. Yummers!

I'm type 2 diabetic now. For me, would you who enjoy real maple syrup over pancakes...please have an extra??? :(

I like the taste of maple and the thick consistency of Karo. My solution is to mix some grade B maple with brown Karo.
I do like grade A maple in my oatmeal though. That's some smooth peckin' right there.

Why in the world would you use blue agave to make that!?

That stuff is much better than "pancake syrup", but Maple tastes far better IMO

ive certainly had my share of pancakes..and i have to say that i would trade a jug of maple syrup for a jug of log cabin anytime...maple flavor just does not do it for me!

Maple flavor is great, I like to use maple flavor as a sweetener for all sorts of things.

Fake maple syrup?!?
We can't even get that stuff up here in Canada - the Federal Heritage Act outlawed it a couple of decades ago.
You can buy corn syrup for baking - but no maple flavouring is allowed to be added.
It's either real maple syrup or you have dry pancakes!

AM

you guys need to taste real syrup. so much body you almost have to chew it. keep it in the fridge and you can sit there waiting and waiting for for a thin thread to finally reach the plate. but you really need to hit it in the microwave for a bit to get a real pour of this dark brown south louisiana sweetness. I try to keep some around because now and then.. not often.. I get a sudden craving and take a little sip from the bottle and I'm good. I actually remember the first time I tasted maple syrup. I was about 6, we were in New York City to meet my father returning from setting some of the first drilling platforms in the Persian Gulf. I had pancakes for breakfast and all they had was maple syrup. had never seen syrup so thin and watery you see thru the bottle.. weird

http://forums.pelicanparts.com/uploa...1326838523.gif

There is no substitute http://forums.pelicanparts.com/uploa...1326839920.jpg

We use agave nectar in place of maple syrup or honey at times. Why anyone would use fake maple syrup is beyond me. Disgusting.

Mmmmmmmm.......hexametaphosphate......*drool*

Pass the Log Cabin, please. :D

I grew up on the real stuff, but now for some strange reason I prefer the fake stuff, especially with the butter flavoring added. Call me crazy.

I could hardly believe anyone asked the question!

Then I read some of the responses. Oh well, different strokes....

Spring break for me as a kid was going into the sugar woods with Dad and helping (not so much when I was 7 or 8, more later), carrying buckets of sap, snowshoeing back and forth between trees and sled and watching the pans on the evaporator to make sure nothing boiled over.
We still have family in the maple business and my usual purchase consists of 3 4 liter jugs of this year's finest.
Yes, my wife cooks with it, but every morning, my porridge is slathered in just about an ounce of pure maple goodness.

Johnco, I suspect what you folks call cane syrup is what we call molasses, up here in the Maritimes. That is a long honored tradition, too. ;)

Best
Les

Is that true? Kind of cool.

Prefer the real stuff myself, anyway.

Even though the real stuff is expensive, with added sugar, granola, and mixed dried fruits pancakes are sweet enough on thier own.
It doesn't require too much.
Tree blood here please.

The only syrup native to OK is Griffins butter pecan....


That's some good stuff too

Vermont has a similar "Maple" law.... they recently prosecuted someone who was selling "Vermont Maple Syrup" online from an address in Rhode Island, the guy was selling corn syrup with added food coloring.... Aunt Jemim......

I like the grade B or C its thick....it dark deliciousness,has a bit off tooth..try a bit in a cup of coffee..... make some whipped cream with bourbon and maple syrup to top your pecan pie....

I don't really care for the fake stuff

Being a Southerner we have all kinds of syrups down here. But when I got my first real maple syrup, I got hooked although I do backslide to some good Louisiana cane syrup now and then.

I thought so too, but apparently not.

Apparently, molasses is the byproduct of sugar production. Molasses has (depending upon the type) some to most of the sugar extracted. I'm guessing that cane syrup like the stuff above has not had the sugar extracted.

More info
Differences Between Cane Syrup & Molasses | eHow.com

I mix the agave nectar with this.... kills my wanting sweets:)

http://forums.pelicanparts.com/uploa...1326849868.jpg

Maple for French toast and Log Cabin for pancakes...

I never cared for maple syrup. I was astonished at how watery it was and disgusted at how soggy it made my pancakes. It also has an "off" after taste IMO.

Butter and sugared cinnamon is what I use.

+1 my story exactly.

For REAL pancakes you need REAL syrup (stroop)

http://forums.pelicanparts.com/uploa...1326855883.jpg

cane syrup has a distinctive smell and taste different from any other syrup I've had. it's probably just me, but it's sort of a sulphur smell/taste. sometimes I get taste and smell memories and Ill have to go take a sip out of the bottle, must be from my childhood and all the popcirn balls we would make at my grandmothers. we'll fill up a #3 tub each time and steins was the only syrup we used. probably the only syrup sold here at the time

I read too many labels to eat that fake stuff. Interestingly, I found that Log Cabin is the ONLY "fake syrup" that I could find that did NOT have HIGH FRUCTOSE CORN SYRUP as the FIRST ingredient!! Granted, Log Cabin's first ingredient is "Corn Syrup", which is probably only slightly less offensive, but holy crap!

I believe that HFCS is one of the causes for many nutritional deficiencies/problems, and most people pump that stuff into themselves or their kids completely oblivious. Any by the way, some people love and some people hate Trader Joe's, but whatever your position, you will be hard pressed to find ANYTHING in that store with HFCS.

JA

I don't know about the cane syrup, but when I was reading about molasses, apparently some molasses is sulphured and some is not. It's possible that cane syrup may be processed with sulphur as well. I don't know.

Nope. Maple all the way.

Log Cabin or Aunt Jemima and I love it!