Nothing goes better with pancakes than maple syrup. If you’re looking for a great pancake recipe check out this one for Blueberry Cornmeal Pancakes. Maple syrup comes from the sap of a maple tree. Maple trees grow in cool climates so are found in abundance in places like the northeast, specifically Vermont and up the coast into Canada. Maple trees are tapped for this sap and then it is refined into concentrated syrup.
I have been looking for the perfect maple syrup to add to our marketplace. While I have been checking out different syrups, I’ve done some research into what makes maple syrup special. Maple syrup is graded according to different scales in the US, Canada and Vermont. All scales base their ratings on the density and translucency of the syrup. The restrictions for something to be called maple are stricter in the US and even more so in Vermont. The highest rating is Grade A which means the syrup either has a golden color and delicate taste, an amber color and rich taste, a dark color and robust taste or a very dark color and strong taste. To be classified as Grade A a syrup must also have a consistent color, no off-flavor and be free from sediment. Darker syrups have a stronger flavor and are often used in cooking where as the lighter color syrups are used for pancakes as I described above.
I am looking for a Grade A Maple Syrup made by a small producer which also tastes just right on pancakes. Luckily, you don’t have to go far from New York City to try a wide variety of syrups. I’ve tasted syrups from glass bottles and syrups aged in barrels. I’ve tasted light syrups and dark syrups. It has been difficult but I think I’m narrowing in on the ONE! Stay tuned from more information on the latest sweet addition to our line up. There will be a big announcement here and also across our social media accounts. Be sure to follow us on Facebook, Instagram & Pinterest so you don’t miss out.
Happy Friday,
Julie