# Maple Syrup **URL:** \ **Category:** Cafe Society\ **Created:** [May 11, 2006, 9:58pm UTC](https://boards.straightdope.com/t/maple-syrup/356429 "2006-05-11T21:58:08Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Angua](https://avatars.discourse-cdn.com/v4/letter/a/8baadc/32.png) [@Angua](https://boards.straightdope.com/u/Angua)\ **Post date:** [May 12, 2006, 11:30am UTC](https://boards.straightdope.com/t/maple-syrup/356429/21 "2006-05-12T11:30:43Z")
> [@Cervaise](#): > > The interesting thing about the savory type applications is that the intention is not to create a flavoring mixture, or a meal, that’s too noticeably sweet. I thought that that might be the case, and indeed, I’ve used sugar and honey to do exactly that. I will definitely have to experiment with the maple syrup in stir frys and similar, probably tonight in fact. **bob\_loblaw** , I don’t eat pork, can I substitute chicken instead? ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [May 12, 2006, 11:57am UTC](https://boards.straightdope.com/t/maple-syrup/356429/22 "2006-05-12T11:57:29Z")
> [@Angua](#): > > How do I make American/Canadian style pancakes then? The main difference is the addition of baking powder, baking soda, and/or possibly an acidic liquid such as buttermilk (I can’t remember whether buttermilk is also a UK thing, but if you can’t find it, you can substitute yogurt or kefir, thinning with water or another liquid if necessary) to the flour/salt/bit of sugar/eggs that are in crepes (and not all North American pancake recipes include eggs, for tthat matter). [This pancake recipe](http://www.epicurious.com/recipes/recipe_views/views/104340) is fairly typical. ---
**Author:** ![Homebrew](https://avatars.discourse-cdn.com/v4/letter/h/c89c15/32.png) [@Homebrew](https://boards.straightdope.com/u/Homebrew)\ **Post date:** [May 12, 2006, 12:22pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/23 "2006-05-12T12:22:30Z")
I make pancakes almost every Saturday. Here’s my recipe: 135 g flour 1 tbls sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Sift the above ingredients into a large mixing bowl. 1-1/4 cup buttermilk (whole milk will work too, but buttermilk is better) 1 egg 2 tbls cooking oil Mix until is slightly beaten and pour add to dry ingredients Whisk until all ingredients are wet. A few lumps are not a problem. Don’t beat (or use an electric beater) too much or you’ll form gluten which is not a good thing. Mix in about 1/2 tsp vanilla. Get your skillet nice and hot on medium high. I use a ladle to spoon the batter onto the griddle so I get even sized cakes. Cook on one side until bubbles form on top and don’t fill in and sides look slightly dry. Flip and finish. Plate while still warm (warmed plates are good, too). Add a bit of butter or peanut butter and top with maple syrup. ---
**Author:** ![gigi](https://avatars.discourse-cdn.com/v4/letter/g/a587f6/32.png) [@gigi](https://boards.straightdope.com/u/gigi)\ **Post date:** [May 12, 2006, 12:48pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/24 "2006-05-12T12:48:51Z")
Ah, nectar of the gods. I was brought up on fake syrup and never tasted the good stuff till I moved to NH/VT. No going back. One thing a diner around here does is take glazed crullers, split them like bagels and fry them up like French toast. They taste amazing with real maple syrup. At home I make frozen waffles and top them with a butter/maple syrup mix I have heated up in the microwave. ---
**Author:** ![mnemosyne](https://avatars.discourse-cdn.com/v4/letter/m/c4cdca/32.png) [@mnemosyne](https://boards.straightdope.com/u/mnemosyne)\ **Post date:** [May 12, 2006, 12:57pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/25 "2006-05-12T12:57:59Z")
I never make ‘pancakes’, just crepes, and pour syrup all over them for breakfast. I often fill them with banana or with apple slices that I’ve softened a bit in a pan with some brown sugar. Any fruit would go nicely as a filling, or a chocolate sauce (I like chocolate and maple!) I find American-style pancakes too thick and doughy, and I just don’t like them as much. ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [May 12, 2006, 12:58pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/26 "2006-05-12T12:58:06Z")
It has the perfect consistency, when slightly warmed, to pour over and then lick off delicate body parts. Partner required. ---
**Author:** ![ultrafilter](https://avatars.discourse-cdn.com/v4/letter/u/3d9bf3/32.png) [@ultrafilter](https://boards.straightdope.com/u/ultrafilter)\ **Post date:** [May 12, 2006, 1:11pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/27 "2006-05-12T13:11:22Z")
> [@Angua](#): > > **Chronos** , baked beans? And maple syrup? How? (In the UK, baked beans are basically made in tomato sauce and comes in cans.) American baked beans are probably a bit sweeter than the UK variety. Take a look at [this recipe](http://www.cooks.com/rec/view/0,1826,144179-229205,00.html) and see what you think. ---
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [May 12, 2006, 1:18pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/28 "2006-05-12T13:18:31Z")
If it is a big jug, be sure to keep it in the refrigerator. Unlike fake pancake syrup made from corn syrup, maple syrup will spoil after opening. ---
**Author:** ![Madd\_Maxx](https://avatars.discourse-cdn.com/v4/letter/m/5f9b8f/32.png) [@Madd\_Maxx](https://boards.straightdope.com/u/Madd_Maxx)\ **Post date:** [May 12, 2006, 4:18pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/29 "2006-05-12T16:18:25Z")
I like to pour a little bit over a bowl of butter pecan ice cream. Mmmmm. I also use it when making homemade barbeque sauce. ---
**Author:** ![Cat\_Jones](https://avatars.discourse-cdn.com/v4/letter/c/96bed5/32.png) [@Cat\_Jones](https://boards.straightdope.com/u/Cat_Jones)\ **Post date:** [May 12, 2006, 4:23pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/30 "2006-05-12T16:23:08Z")
Yummy yummy in my tummy especially when added to lardons (bits if bacon) as they fry gently to be served with sweet potato mash 🙂 ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [May 12, 2006, 4:59pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/31 "2006-05-12T16:59:20Z")
I’ve taken to tossing in a bit of maple syrup when making barbecue sauce. My sauces are vinegar-based so I guess they’d be considered Carolina-style. Base ingerdients are a flavored vinegar (I use balsamic but wine or cider should work), brown sugar, and syrup in a saucepan. If you’re feeling adventurous, Add whatever else you think might be good, like mustard, hot sauce, worcestershire, etc. Don’t measure! Just put in whatever amounts look good and taste often to see if anything needs balancing out. Especially if you add spice, last sauce I used a hot mustard and had to balance that out because I ended up with too much heat! Cook sauce over low heat, stirring often, until it thickens. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [May 12, 2006, 5:18pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/32 "2006-05-12T17:18:16Z")
You can mix a little with peanut butter, then spread it on toast. ---
**Author:** ![Skywatcher](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skywatcher/32/254_2.png) [@Skywatcher](https://boards.straightdope.com/u/Skywatcher)\ **Post date:** [May 12, 2006, 5:29pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/33 "2006-05-12T17:29:18Z")
> [@kaylasdad99](#): > > You can mix a little with peanut butter, then spread it on toast. Or have a peanut butter & maple syurp sandwich. Better than PB&H, IMO. ---
**Author:** ![Chronos](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chronos/32/134_2.png) [@Chronos](https://boards.straightdope.com/u/Chronos)\ **Post date:** [May 12, 2006, 5:41pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/34 "2006-05-12T17:41:16Z")
> [@](#): > > The main difference is the addition of baking powder, baking soda, and/or possibly an acidic liquid such as buttermilk To clarify, you need either baking powder, or a combination of baking soda and buttermilk. Baking powder is a combination of soda with an acid (typically cream of tartar) which is unreactive when dry. Either way, the acid-base reaction bubbles and leavens the batter. For baked beans, honestly I usually just make them straight out of the can, because I’m lazy and usually cooking for one. But if I’m serious about them, I drain off the sauce that comes with them and rinse the beans, then make my own sauce from a combination of ketchup, BBQ sauce, maple syrup and possibly brown sugar, sauteed onions, bacon, hot sauce, etc. I can’t tell you any exact proportions; I just mix 'em until it seems about right. Oh, and if you happen to use **Homebrew** ’s recipe, be advised that all of his amounts except the flour and egg are in American units, not British. 1 1/4 American cups is 1/2 Imperial pint. An American teaspoon is approximately 5 ml, and a tablespoon is 3 teaspoons. And since he has buttermilk, it’d probably work OK to just use all baking soda, rather than powder, but you want to err on the side of acid, not base. ---
**Author:** ![Yookeroo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yookeroo/32/323_2.png) [@Yookeroo](https://boards.straightdope.com/u/Yookeroo)\ **Post date:** [May 12, 2006, 6:56pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/35 "2006-05-12T18:56:21Z")
> [@Angua](#): > > Now, as for the pouring it over pancakes for breakfast idea, I like that idea, **Bonzer** likes that idea, and the little brother positively loves that idea. However, the only pancakes I know how to make are thin crepe type pancakes, which I generally don’t make for breakfast, but tend to make of an evening, and eat with savoury fillings, or if I’m feeling like something sweet, Nutella. How do I make American/Canadian style pancakes then? Make those for breakfast. Those are the best kind of breakfast pancakes. Now I’m hungry. ---
**Author:** ![GingerOfTheNorth](https://avatars.discourse-cdn.com/v4/letter/g/cdc98d/32.png) [@GingerOfTheNorth](https://boards.straightdope.com/u/GingerOfTheNorth)\ **Post date:** [May 12, 2006, 7:31pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/36 "2006-05-12T19:31:28Z")
I’m gonna go to Chronos’ place on my next trip home. I’m going to make him cook for me for a week straight. Angua: My mom’s favourite thing in the world is maple syrup with walnuts over vanilla ice cream. \*\*Oddly enough, (odd because I’m Canadian), I never really had real maple syrup until I was a teenager. We grew up with Aunt Jemima syrup on our pancakes. ---
**Author:** ![Beadalin](https://avatars.discourse-cdn.com/v4/letter/b/3be4f8/32.png) [@Beadalin](https://boards.straightdope.com/u/Beadalin)\ **Post date:** [May 12, 2006, 8:20pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/37 "2006-05-12T20:20:11Z")
**Glazed Carrots** Saute baby carrots, or 1/4" slices of regular carrots, in butter just until tender. Stir in fresh parlsey, salt, pepper and maple syrup to taste. **Mashed Sweet Potatoes / Yams** Cut 2-3 pounds of yams into 2" pieces and boil until tender, drain. With an electric mixer, stir in 3-4 tablepsoons butter, 1/4 - 3/4 cup maple syrup, and enough warm milk to get yams to desired consistency. Add salt to taste. Yum! Oh, and here’s a recipe for [maple cookies](http://cookie.allrecipes.com/az/MapleCookies.asp). ---
**Author:** ![ddgryphon](https://avatars.discourse-cdn.com/v4/letter/d/8c91f0/32.png) [@ddgryphon](https://boards.straightdope.com/u/ddgryphon)\ **Post date:** [May 12, 2006, 9:08pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/38 "2006-05-12T21:08:29Z")
Not much to add – simple joys: A hearty second for the PB and Maple sandwich with a nice big glass of Milk or (Soy -like me). Also, you can mix it in milk for a drink I like better than chocolate milk (along with a drop of Vanilla Extract) it is awesome. It is also good over rice with cinamon and ginger and again Milk (or soy). Enjoy and keep it refrigerated. ---
**Author:** ![Angua](https://avatars.discourse-cdn.com/v4/letter/a/8baadc/32.png) [@Angua](https://boards.straightdope.com/u/Angua)\ **Post date:** [May 13, 2006, 12:25pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/39 "2006-05-13T12:25:35Z")
Well, I’ve just made pancakes, which have been devoured with maple syrup, thanks for the recipe **Homebrew** , it worked like a charm, even with whole milk rather than buttermilk. **Why** did no one tell us before about the delight that is maple syrup over pancakes?! **Beadlin** , my brother now loves you – we got some maple cookies from Canada too, and he’s devoured those, and wanted more. Looks like I’ll be baking maple cookies soon too. 😃 **GingerOfTheNorth** , the ice cream with walnuts and maples syrup sounds yummy, and can I join you at **Chronos’** place too? 😉 ---
**Author:** ![Dr.Rieux](https://avatars.discourse-cdn.com/v4/letter/d/aeb1de/32.png) [@Dr.Rieux](https://boards.straightdope.com/u/Dr.Rieux)\ **Post date:** [May 13, 2006, 12:56pm UTC](https://boards.straightdope.com/t/maple-syrup/356429/40 "2006-05-13T12:56:24Z")
Back in the '70s, there was a Star Trek cookbook that had a recipe for Saurian Brandy made from maple syrup and orange flavored vodka. [Previous page](https://boards.straightdope.com/t/maple-syrup/356429.md?page=1) [Next page](https://boards.straightdope.com/t/maple-syrup/356429.md?page=3)