Vs maple syrup. Pancake syrup: what’s the difference?

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Breakfast can prompt many questions (such as “Sunny side up or scrambled? “), but” What is the difference between Maple syrup and pancake syrup? may be one of the most important and high fructose corn syrup is only part of the answer.

I grew up in a Crepes-and-syrup household; not a pancakes-and-syrup-and-Butter household, nor a pancakes-and-butter. Even though a plate clipart Crepes always includes a knob of butter, I was happy with my syrup only Battery. I had no idea, however, that not all syrups were the same. The syrup was syrup, nothing more to look for! But, if you grew up in a home of pancake syrup, as I learned later, then you might remember that overwhelming first taste of real. Maple syrup.

Because, it’s true: pancake syrup is not the same as maple syrup. Or rather, maple syrup is pancake syrup (and waffles), but labeling a product as “pancake syrup” means that it is not made of the same material as its maple counterpart. The first time I tried real maple syrup it was sweet of course, but there was a lot more going on! The maple flavor is a bit toasty, maybe floral, and is really best described by its own name, “maple” because it is so unique. After that initial taste of maple syrup, I couldn’t go back, it was too delicious and too natural.

I’m a sucker for Natural, whether or not it is better according to science. I just like the folk feeling of things that come from nature. So when I discovered the process of making maple syrup (also known as sweeten), I was addicted.

Deep Mountain Maple describes how the sap is extracted from their Vermont maples and then boiled to make maple syrup. Maple syrup comes directly from trees. This is verified by reading the ingredient labels for the maple syrup. Check it out 365 organic maple syrup, where Butternut Mountain Farm Maple Syrup, and notice what the ingredients say: “Organic maple syrup” and “Pure maple syrup”. There is literally nothing else in this bottle.

For pancake syrup, however, the number one ingredient is usually corn syrup, followed by high fructose corn syrup. It’s true for both Hungry jack and Aunt Jemima, with the order of ingredients changed to Mrs Butterworth’s. Log cabin boasts that they are “the only national brand of table syrup” made without high fructose corn syrup, although the first ingredient listed in the original variety is still, in fact, regular corn syrup, followed by sugar soon after.

From a nutritional point of view (and in particular, nutritional label-sage), you might be surprised to learn that maple syrup is objectively “sweeter”, at least in terms of grams of sugar. Below is the amount of sugar indicated for 60 milliliters of each type of syrup:

  • Butternut Mountain Farm, Grade A Maple Syrup, Amber Color – 53 grams
  • 365 Everyday Value, A-Grade Organic Maple Syrup, Dark Color – 53 grams
  • Mrs. Butterworth’s Original – 47 grams
  • Hungry Jack Original – 40 grams
  • Aunt Jemima Original – 32 grams
  • Log Cabin Original – 26 grams

Log Cabin Original contains the least amount of sugar, with water as the second ingredient; conversely, undiluted maple syrups are the highest in sugar. But it’s not refined sugar, so it’s considered a lesser evil by most health-conscious people, and maple syrup also contains nutrients and minerals like potassium and iron (small quantities, of course, but more than the pancake syrup).

If you like to use maple syrup not only on pancakes and French toast, but as natural sweetener in drinks, desserts (like our maple ice cream below), and other dishes, you might like to know that he has fewer calories and carbohydrates than my dear (and is also vegan, if that matters to you).

Finally, while pancake syrup comes in varieties such as “Original”, “Lite”, “Sugar free” or labeled as butter or fruit flavored, maple syrup is meticulously graded, using a system of. more recent classification (hence more grade Syrup B (which is now known as Grade A Dark, Robust). According to Butternut Mountain Farm, this new method of categorizing maple syrup came into effect in 2014 for Vermont and in 2015 for the rest of the United States. Depending on the color and flavor, these are:

  • Grade A Golden, Delicate
  • Amber Grade A, Rich
  • Grade A Dark, Robust
  • Grade A Very dark, strong
  • Processing category (for food products, not for retail sale)

Maple Source has a guide on how the old grading system translates to the new, in case you want to map historic maple syrup types to current rankings (or if you just need help with the grocery store) ).

It’s all sweet, it’s all syrup, and it’s usually a sort of golden brown. Really, it depends on taste preference and maybe some popular or scientific beliefs about the nature and / or sugars derived from corn. As for me, I’ll stick with my newfound love for maple syrup, because I want to feel like both a classy lady and a hippie lady, and it’s the syrup that helps me achieve these characters. .

Related video: Dip these Jiggly Japanese soufflé pancakes in maple syrup for a real treat


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