Ah, I see what you’re doing wrong. You’re used to waffles where most of the syrup runs off as cut them and lift them from the plate. You have to absolutely drench them to get any meaningful amount of syrup into your mouth. Your mistake is assuming that this translates to pancakes.
Pancakes don’t require as much syrup because it doesn’t just slide off of them. You essentially get more syrup for the amount of syrup you use. A waffle-appropriate amount of syrup would be excessive for pancakes. It would be excessive for waffles, too, if it weren’t for their syrup-repelling crust. Pancakes with a suitable amount of syrup hold together perfectly well, and boast more syrupy goodness than their waffle counterparts. Not only do pancakes taste better, they do so more efficiently.
The waffles that are great are better than the pancakes that are great. But it’s really rare to get waffles or pancakes that good. So overall, pancakes are better than waffles on the grounds that you’re more likely to get an good pancake than an good waffle.
I voted pancakes
Well, to be honest… I’m all pancaked out. The last really delicious Pancake that sort of renewed my esprit de Pancakes was The Original Pancake House’s Dutch Garden Pancake… Imagine an apple pancake eggy batter with Broccoli, Onions, Tomatoes, other veg and smoked Gouda Cheese…started on the stovetop and finished in the oven for around 25 minutes.
I use the same recipe for both (this one). A “real” waffle is somewhat shallow with oodles of divots for holding butter and maple syrup. A Belgian waffle has fewer but deeper divots so you end up with mini-lakes of syrup. You don’t get a good waffle to butter/syrup ratio with Belgian waffles.
This is what my old school waffle iron looks like. This is what my Belgian waffle iron looks like. Well, under the dust since I very rarely use it.
When I was little, my dad would make waffles almost every weekend. “helping” him was where I learned how to separate eggs and sift flour and fold batter.
Waffles are much better than pancakes.
I also make Lumberjack sized 10 inch pancakes at least an inch thick… then rake them violently with my stick fork and spread with real Butter and Aunt Jemima.
Sometimes I enjoy Silver dollar sourdough, though too… a little more delicate in application.
Currently, my preference in order- French Toast, Waffles, and Pancakes… But I’d probably take a real Perkin’s Pancake House, Blueberry Pancake with their special warm “Berry SyruP”. Circa '80; over all.
I have also eaten at Jersey’s, “Country Pancake House” Nature’s Way, Bradenton/Lakewood Ranch, Florida Location… they are run by Eastern Europeans I think they are either Rumanian or Bulgarian. I was not disappointed, they were incredibly substantial, and I ate almost all.
Waffles! *Waffles! *Waffles!
with lightly fried egg and crispy bacon and butter!
The waffle catches all the bacon bitses so they can be eaten ~ Om Nom Nom… >^.^<
/me goes off to warm her waffle iron for a late snack
Can French Toast be on the list? This is what we ate at home. Waffles and pancakes were foreign things to me, only seen at breakfast buffets in restaurants.
I never ate an Eggo. We never, ever ate that at my home growing up. If I had to choose between waffles and pancakes, I would choose waffles with those square that trap the butter/syrup combination. Pancakes are Ok, but they are like eating a sponge. Not that they are bad, but I don’t want to eat a whole stack of them.
If you’re syrup is running off your waffles you’re cutting them wrong. You need to cut down the tops of the ridges. With a properly crisp waffle the ridges will have enough integrity to hold back the lake of syrup and butter.
French toast is an abomination down the list behind dry rye toast.
