Giusi wrote:
> "Nad R" > ha scritto nel messaggio
>
>> "Giusi" > wrote:
>
>>>> I started to buy Log Cabin because it no longer has High Fructose
>>>> Corn>>> Syrup in it.>>> Now to find another brand.
>>>
>>> What about real maple syrup? Why not? Use less if cost is a factor.
>> The few pure real maple syrups that I have tasted seems to have a very
>> strong over powering taste. Perhaps I do not know what to buy?
>>
>> Honey is too thick for pancakes for my liking. The only alternative that I
>> have liked was when I made a mistake on making my own strawberry jam and
>> got it way too thin. It was a delicious mistake that was only good on
>> pancakes and ice cream. I have tried Karo corn syrup and I find it only
>> good for making candy and pies. Karo to me is too thick and too strong of
>> a
>> taste for pancakes.
>>
>> Is there a nice sweet but not overpowering and "all natural" not too thick
>> syrup out there?
>
> Use less. I pay US$9 per pint for it. A spoonful is enough, really. If
> you thought it was overpowering, you either got lucky with a very
> concentrated batch, or your taste buds have been trained to like that namby
> pamby fake sugar syrup. You can get over that.
>
>
On the rare occasions when such is called for, we always use real
maple syrup. In fact, I used to cart some around when we ate
breakfast elsewhere, because the fake stuff was just not worth
eating.

Interestingly, my daughter has started making buttermilk pancakes
with bananas and chocolate chips in them. I was lucky enough to
try a tiny pancake a couple of months ago, and it was so good that
it needed no adornment. Moist too. (She would never make a dry
pancake. She likes to tell a tale of how she was in New Mexico
with her dad, and she got pancakes that were soooo dry that they
totally dehydrated her. Oh, I can't do her story justice. I tell
her she should try stand-up comedy!)

--
Jean B.