MOVE OVER,
MRS. BUTTERWORTH’S
Upgrade Sunday morning with our new
favorite syrups and drizzles.CARR’S CIDERHOUSE
CIDER SYRUP
Associate Restaurant Editor
Oset Babur uses this syrup to
make everything better—from
chicken and roasted vegetables
to cocktails and, yes, pancakes.
($16, carrsciderhouse.com)
LOCAL HONEY
Hit up your local beekeepers for
fresh, unpasteurized honey; the
delicate, floral notes are easy to
pick up and savor against the
neutral backdrop of pancakes.CORN COB SYRUP
The secret to the light flavor of
this corn cob syrup, which comes
from Amana, Iowa, is in boil-
ing the cobs. The cob-infused
water is strained and made
into a syrup that’s earthy and
sweet. ($6, amanashops.com)
RUNAMOK MAPLE
SUGARMAKER’S CUT
SEASON’S BEST ORGANIC
MAPLE SYRUP
Eric and Laura Sorkin, the found-
ers of Runamok in Vermont,
consider this syrup to be the
very best of the season—so good
that they bottle it for themselves
(hence the name Sugarmaker’s
Cut)—and F&W editors agree. For
a unique twist on classic maple,
try one of Runamok’s other
infused, smoked, or barrel-aged
flavors. ($17, runamokmaple.com)STONEWALL KITCHEN
SYRUPS
Raspberry syrup (top right) adds
a burst of acidity that works well
with any pancake, from lemon
ricotta to chocolate chunk;
blueberry syrup (bottom) can
stand in for our Blackberry-
Piloncillo Syrup (recipe at right).
($8, stonewallkitchen.com)