I didn't until last week. I knew that they contained mostly High Fructose Corn Syrup but I figured that it was blended with some actual maple syrup. But after reading the labels I found out that they only contain maple syyrup "flavor". Who knew?
Fluffy, stackable pancakes are a Southern brunch staple. This recipe, developed by Birmingham, Alabama-based chef John Hall, makes a rich pancake that still maintains a light texture. Top your Ricotta Pancakes with smoky Brown Butter-Maple Syrup.