Goddamnit, if this stuff didn't cost $8 for a small bottle here I would drink it like juice. Its so lovely. I have eaten nothing but pancakes since breakfast this morning because I can't get enough of the stuff.
Me and two friends once drank an entire bottle of maple syrup and ate a whole jar of seasoning salt. We had nothing else to eat or drink, so we made do, and it was a surprisingly tasty and satisfying snack.
Anyone familiar with palacinke? That's a slovenian pancake. Actually it's more like a very thin pancake or crepe. It's good with syrup or powdered sugar. I've forgotten the recipe. If anyone knows it, please post it. .
yeah fitzy... i never knew how good that shit was until jrnyman (from vermont) made me taste it. damn was i missing out! it's good shit. however, on the west coast, that shit is SOOOOO expensive. real maple syrup from canada is pretty damn good too. yum. now i want pancakes or french toast. mmm, french toast....
Hmm. Just stumbled onto a site that has the Slovene Crepe recipe. http://www.ff.uni-lj.si/publikacije/sft/appendix.htm PALAČINKE (Crepes) As prepared in Frank Sterle Slovenian Country House in Cleveland, Ohio To make 12 crepes: 6 medium eggs 2 cups milk 1 rounded tablespoon sugar ½ teaspoon salt 4 tablespoons oil 1.5 cups flour oil or shortening 1/3 cup sour cream powdered sugar With a whisk or wire whip, beat eggs until light and foamy. Add milk, sugar, salt, oil, and flour. Beat vigorously to blend. For each crepe, heat 2 tablespoons oil or shortening in 10-inch fry pan; pour off excess fat. Over hot flame or burner, add 3-ounce ladle of batter. Tip pan sideways to cover bottom with batter. Fry until edge is lacey brown and bubbly. Turn with spatula to briefly brown other side. Remove to plate; spoon sour cream down the middle; sprinkle with a little sugar. Overlap sides or roll. Dust with powdered sugar and serve immediately. Jam may be used as a filling. .
REAL maple syrup is made from the sap of maple trees, and seems to have become more precious then gold. corn syrup flavored with "maple" flavoring is NOT maple syrup! (when my father was groing up in the north east, in massachushits and upstate new york, he told of having been arround, helping out at suggaring time. of boiling down the sap and whatever however else is done to and with it, of ladling the skim off the top of the big open caldrons, whatever they were called, it was boiled in and tossing it on the snow, where it would harden into a kind of hard candy, which was how kids were bribed into helping out with the work involved. for all i know he may have been full of something besides maple candy. it made for a good story though. one i have no way of judging having never been there nor done that myself, and of course i'm sure nothing at all like how anything is done commercially these days. but it did/does sound interesting/believable.) =^^= .../\...
I live about ten minutes from the local sugar bush...we went there during March Break for "maple madness" You would have liked it, Face Eater...We got to see how maple syrup used to be made, as well as modern methods, then we got pancakes with fresh syrup...:biggrin:
Real maple syrup is great. Themnax, would it make you feel better if you knew that your father was being 100% honest about it? In small operations (and most years ago), collecting maple syrup was a lot of work, so they would make a 'party' of it. Everyone would wander along with the wagon and run out to the trees, grab the buckets and pour them into the wagon (into a container lol ). After the processing had begun, you take the fresh boiled down syrup and pour in on snow (not yellow stuff ) for a sugar candy. Unfortunately, that is mostly done with now, although some small people still do it, and a few larger ones on occasion will run tours where they do it that way for publicity. Mostly though it's all done with hoses now. No collecting buckets, no pouring them here or there... when the sap runs, it run through the hoses to the vats at the sugar shack. Now for my biased opinion. Our (canada) maple syrup is the best in the world. Here is a good site for general info, including grading of various maple syrups and products made from it. http://www.canadianmaplesyrup.com
We've had extremely warm winters in Quebec and Ontario these past 3 winters, which has meant that the season was cut drastically by quite a few months. They've been taping an increase number of trees to try and keep up with demand, but you also have to let trees heal and it takes a long time to make a bottle, roughly an entire 12 hours. Apparently maple syrup is gold in Japan, so at least you're not paying the prices they pay.
You can apparently make a very similar product with birch trees, but it takes a lot more and has to be concentrated down further. I make no claims to the validity of that or the end result though.
2 eggs; separated 1/2 cup milk 1/2 cup water 1 tablespoon sugar 1/4 teaspoon salt 2 tablespoon brandy or rum 1 cup all-purpose flour 1 butter; for frying 1 fruit jelly 1 confectioner's sugar MIx egg yolks with milk, water, sugar, salt and brandy or rum. Stir in flour; mix well. Beat egg whites until stiff; fold into mixture. Heat a lightly greased 7- or 8-inch skillet; add 3 Tbs batter all at once. Tilt pan to spread evenly. Cook over medium heat until underside is golden. Turn over with a spatula and cook on the other side. Slip onto a warm plate and keep warm in a preheated 250°F. oven. Continue to cook other pancakes. Spread each with a thin layer of jelly; fold into quarters. Serve at once sprinkled with confectioners' sugar
My kid is addicted to it. We only buy REAL maple syrup. She keeps asking me to make pancakes, just so she can have some syrup.-eh, I make them whole wheat/oatmeal and sneak flax into them. I do wonder if one day, at a friends house, she will be given that corn syrupy stuff atop some processed mirco "pancakes" ,and be very disappointed.
