Was thinking... If we could convince the Quebec government we're serious about waffles and pancakes, maybe they'll open up the syrup reserve for us...

Is this the Original Pantry? Might have to try that when I get to LA!

Food of the gods!!. Perfect dutch breakfast is stroopwaffels and a pint of Heineken!

Fored to express a preference, I'd go with pancakes,but will be trying chicken and waffles when in LA later in the week!.

No offense, but none of these things sound very good to me, other than pork, which we have used it on as a spicy-sweet glaze. I just don't like savory foods to taste sweet I guess. I know that's not a mainstream opinion and am not criticizing your recommendations. I've ordered chicken and waffles once to try it, and it's fine, but I'd prefer the two to be separate.

And you have a point about the thickness. It seems slightly thinner than the maple syrup I've had elsewhere, which I consider a positive, so it does need to thicken as a glaze.

I could get on board with that, but probably as a mid-morning snack :). Preferably while walking through one of the outdoor markets.

Fair enough. My point was, you can use maple syrup on a lot of things, you just have to give it a try. You might not like the result, but it's often worth a try.

As for it's viscosity, considering how much you have to boil down sap for it to become syrup, it's no wonder why it's so expensive. That's part of the reason why a lot of the manufacturers add corn syrup to help thicken it up (and lower the cost).

As many have already said, I prefer the waffles if they're fresh-made. If they're frozen out of a box then I'll go for the pancakes. (Actually, I prefer French toast to either of them -- but that wasn't the question.)

The main reason to prefer waffles? They don't tend to drink they syrup themselves. More pancakes than not seem to absorb the syrup without getting any moister, so there's just a little bit of flavor in your mouthful of what might as well be pencil eraser gum (yep, some pancakes are that bad!).

Reallly depends on what I ate last as I like to alternate. I was just at Waffle House so voted for pancakes.

[QUOTE=SpurMan;34116732]Is this the Original Pantry? Might have to try that when I get to LA!


Yes!

I voted waffles.
Love waffles. Can do a lot with them.

You don’t go to Waffle House for waffles. You go for the hash browns. And the ambiance. :D

There is nothing quite like the WH in Tuscaloosa early morning after a UA football game. So much...debauchery and grease.

They were just so light and faintly sweet. Not stodgy, and the cream that accompanies them is a subtle counterpoint.

I actually think Reykjavik is not particularly a good food city, but its coffeeshops and bakeries are really a quite good. When I was in the Westfjords, there was a converted fisherman's hut in a small village that made ones that were like pillows.

At about twice the price, though.

There is nothing like the WH when you need to soak up libations - but it is for the hashbrowns. With everything but that gross cheez. I've never been drunk enough to want the cheez. Everything else? Health food at that hour. Their waffles? Maybe after sunrise.

I had waffles and frittatas yesterday... long live the waffle.
On another note, anyone try chaffles? Those are tasty too!

Never tried one before, but often (never gonna say always) willing to try something new.

BTW, heard McGriddles are coming back to McD menus.

I like both, but chose waffles for crunch.

I resisted buying a waffle maker for years but finally got one at the start of this year just so I could make chaffles and other low carb “breads”.

I’ve always had a thing for pancakes, classic crepes, Normandy buckwheat style, American buttermilk, fluffy Japanese style and Hawaiian kinds with coconut. Pancakes with Mochi rice flour are awesome. And I still make all of these as I have a 12 year old who adores pancakes. Shrove Tuesday really is Pancake Day for her, I mix up a bowl of classic batter in the morning and she decides on how she wants her crepes for every single meal that day, savoury and sweet.

Low-carb pancakes? Not so much, alas.

But in a waffle maker? Almond flour, coconut flour, flaxseed/sunflower flour, Lupin flour, oat bran… egg or no egg (sub chia seeds, xantham gum, psyllium husk), cheese or no cheese, everything comes out great. I’m a waffle convert. Can’t imagine not having a waffle maker anymore.

I also love the "aroma" whilst making waffles in the maker. :)

Ah yes, that’s one of the key differences, isn’t it? With a couple of exceptions, one doesn’t generally add vanilla to pancake batters. But to waffle mixtures… mmm, that aroma makes the cooking time seem unreasonably long!


(The other flavourings I use, as well as the aforementioned coconut, are pandan and ube)

Gosh! Too bad there isn’t a WH in California.. Guys, you are driving me crazy for a Good Waffle!

Something someone in Singapore reminded me to put on my must try to find list.... praffles! (roti prata + waffle) Both crispy on the edges and dough-ier inside...