Growing up, pancakes were a Saturday morning (and Christmas morning) tradition, piled high with lots of syrup and butter. I've tried my best to maintain the tradition, even though our pancakes are gluten free and maybe have a bit less butter and syrup on top. Recently though, I made a mistake. I read the ingredients on the back of the bottle of 'syrup' and now I'm trying to make the switch to real maple syrup. I bought a small bottle, but it didn't last very long. Maple syrup is thinner and just doesn't seem to go as far. So, I'm trying new ideas, making syrup with berries or stretching maple syrup by adding fruit to it. When I saw the recipe for Maple Syrup Apples on Sparkling Ink, I knew I had found a winner. Enjoy!