Around here we are total Maple Syrup snobs. We haven't bought a bottle of Aunt Jemimah in at least 8 years after discovering "real" maple syrup. Trader Joe's got us hooked with their real, honest to goodness Grade B Maple syrup. Then we moved away from TJs :(
So, we started buying Maple Syrup from Costco. It's Grade A. Not the same. Grade B is dark and thick and rustic. So, we turned to amazon.com or an occasional Trader Joe's import when we can get it. I think we are stock piled enough to last us until the Salt Lake City grand opening.
Now, I'm not ignorant to the fact that maple syrup is EXPENSIVE. I have a couple of ideas to help alleviate some of the extra financial burden that this may cause.
1. Buy a small, olive oil bottle (small because they tip over easily and you need to store it in your fridge.) The spout helps just a small amount drizzle out and doesn't leave a mess or waste dripped down the bottle. Even the smallest waffle-eaters can handle the drizzle. (P.S. I got this idea from Pinterest. Someone recommended coffee syrups in olive oil bottles. It's revolutionized breakfast time at our house.)
2. Use Grade A for baking and for the kids. Hoard Grade B as an adult-only condiment!
3. Bake the maple syrup into the waffles and convince your kids that it's already in there.
Maple Bran Waffles
adapted from the Joy of Cooking
Preheat a waffle iron. Whisk together in a large bowl.
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup coarse wheat bran or wheat germ
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Whisk together in another bowl.
1 1/2 cups buttermilk
1/4 cup maple syrup (or honey)
1/2 cup butter, melted*
2 eggs
1/2 teaspoon vanilla extract
Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine with a few swift strokes of the whisk.
*I often reduce this or sub with coconut oil. However the butter, makes them really tasty.
