Maple Soaked Pancakes

Jeni grew up on maple syrup tapped from her grandparents’ trees. She loved the way the sticky syrup mingled with a melting pat of butter, soaking her triple stack of buttermilk pancakes into complete syrupy, sweet mush. There’s still nothing quite like the flavor of true maple syrup—old fashioned and comforting—which is why we use the real stuff, sapped from maple trees in Vermont. Because we wouldn’t do it any other way.