Well, I grew up in Geauga County, Ohio. That's Maple Syrup country. While it is expensive, we just make our own at home for the cost of propane to boil it. You get about a quart of syrup per four or five gallons of sap.

Anyhow, butter and maple sypup are what belong on a proper pancake, with either sausage or corned beef hash on the side. I prefer sausages, but won't turn up my nose at the hash.

The real secret is in making the pancakes themselves. Substitute 1/4 or your milk with seltzer water. Mix it just enough to be called mixed. Don't over work it because you'll make the batter stiff and flatten the seltzer. Pour it into the skillet. The magic happens when you flip them. Watch them cakes rise like there's no tomorrow. They soak up lots of butter and syrup then, too. Tastes much gooder than a plain waffle.