I need to clear up a misconception about myself. I’ve recently posted on Facebook – 25 interesting things about ME!
#1 is “I hate syrup on my pancakes. More than that, I hate syrup on YOUR pancakes. This says a lot about me.” I guess I could be more precise about my love for pancakes, and my hate for syrup.
A good pancake needs no dressing up. A good pancake is sincere. Light. Fresh. Slightly sweet, but tantalizingly tangy. Soft butter is welcome only if the pancake is pristine in quality when it arrives at the table, and by that I include hot enough to quickly melt the room temperature cow squeezin’s.
A true and worthy pancake is beauty unto itself.
Fresh wild blueberries, lightly toasted pecans, and TRUE MAPLE syrup can be tasty ASIDE quality pancakes, but can do nothing to improve a mediocre flapjack.
“Pancake Syrup” is a vile, sinful, negligent aberration which should be banned from this planet. Syrup for pancakes should contain ONE ingredient: MAPLE juices. No corn anything. No flavoring. No colorants. No preservatives. Maple. End of list. Also, syrup temperature makes no difference. Heating up pancake syrup just means you have hot yuck. If you are going to put that many calories onto pancakes and then into your body, either spring for the GOOD stuff, or make your own sugar water on the stove at home, and save yourself the money.
I mention all this today, on Shrove Tuesday, as I have just come back from the Church’s Pancake Supper, and I have to say, the men served up some of the best pancakes they’ve offered in years. I was really pleased. They even had a stash of Grade A MAPLE set aside in the fridge, just for me…
I feel kind of special.
A good pancake can make you fell that way.
Tonight, I will dream of tall stacks, for tomorrow, we fast for Lent.