Growing up, I usually ate hot cereal for breakfast. I had phases of oatmeal, cream of wheat and malt-o-meal among others. Pancakes were saved for the weekends and were always enjoyed.
My grandmother, and my mother like her, did not typically make tall fluffy pancakes. We had “French pancakes” which now I think were just a tad thicker than crepes but a lot thinner than pancakes. These French pancakes were spread with butter and sprinkled with sugar. They were stacked one on top of the other or they were rolled up individually. I tended to do both. At times, a jam or a marmalade was used. But the butter-sugar combination was a lot more common.
Because of this, I never grew up to love pancake syrup. I found that syrup just made my breakfast soggy. I couldn’t understand why people would drench their pancakes, French or otherwise, with maple syrup. One roommate introduced me to sprinkling powdered sugar and then pouring corn syrup over the stack of pancakes or waffles. I enjoyed this because it did not have that maple flavor.
Then, I tried pure maple syrup. I loved it. I still love it. A friend brought some to me from Vermont and it was only better. I have never found pure maple syrup here in Peru, so when friends come to visit, I commonly ask that they throw a bottle of pure maple syrup in their suitcase. I never want to run out!
Pancakes are still weekend breakfasts for me. But it has been a long time since I have spread butter and sprinkled sugar over them. Now, I also enjoy real, pure maple syrup with other things besides just pancakes.