Warming the syrup will actually help with that a lot. It becomes very thin, so you don't get that thick coating.Paingod wrote:My wife doesn't care for anything but the lightest maple syrup in small quantities. It is simply pure sugar flavored naturally by the tree, boiled down into a thick, delicious drizzle. It's not a smooth blend of three kinds of chemically combined sugar with artificial flavoring.TheMix wrote:I will note that some people don't like the real stuff because it's "too strong" or "too sweet". It can take getting used to.
While you might drown your pancakes in "tradtitional" syrup, I prefer to use Maple as a side in a small (like teacup) bowl. I gently dip my pancakes in there to flavor them. No good comes of slathering on a thick coating that the pancake soaks up.
Edit: Figures... I decide not to quote and I end up on a new page.