A good pancake is really just an excuse to eat maple syrup. We taste every batch of maple and set aside the boldest, most deeply maple ones for the breakfast table. Dark and robust with that unmistakable maple taste even after it's soaked into a tall stack. It smothers pancakes, waffles, French toast, and biscuits the way the fake stuff in the plastic squeeze bottle never could. We keep a bottle on the kitchen table every weekend, and it never lasts long.
