On Mon, 3 Aug 2015 10:52:45 -0400, Dave Smith
> wrote:

> On 2015-08-03 9:27 AM, Cindy Hamilton wrote:
>
> > Emoticon noted. However:
> >
> > 1. I imagine IHOP customers use enough syrup to make their pancakes
> > satisfactorily wet.
> >
> > 2. How expensive can artificially flavored corn syrup be, when they
> > probably buy it by the ton?
>
> I have had so many bad experiences with pancake restaurant pancakes that
> I don't bother with them anymore. They are invariably a major
> disappointment. Even real maple syrup could not salvage them.
>
You've had some bad luck. I prefer restaurant pancakes. I like thick
and fluffy vs the thin ones I usually end up making at home. Used a
different recipe the last time I attempted and they were pretty darned
good. Swiped it from the internet and didn't save it, so that
probably won't happen again. Pancakes are one of those things I'd
rather be served than make myself anyway - so it's no loss AFAIC.

Can't speak to IHOP. We used to go there after the bars closed back
in our college days - then didn't step foot in one for decades. I
heard that kids ate free for whatever reason a few years ago, so we
took a grandchild there for breakfast. Either IHOP has changed or we
have because it was not an enjoyable meal and we haven't been back
since.

--

sf