On Maple Syrup

(with Milk.)

Never a committed fan of the overly-doughy, maple syrup-soaked pancake, I’ve convinced myself (since childhood) that waffles are, indeed, a different breed.  Aside from the potentially identical batter ingredients, the crevices of a well-cooked waffle give the façade of a much more appeasing texture combined with the perfect balance of sweet and savory. While my own pancake standards are nearly non-existent (I’ll only dabble on camping trips when just about anything tastes good), my waffle standards are all encompassing, and almost always require a tall glass of any-percent (preferably whole) milk.  Enjoy!

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