hutchndi wrote:

>
> The need of drenching with enough syrup to render something palatable is
> precisely the reason culanary elevation of pancakery should recieve higher
> importance. Myself I have decided I care less for sourdough pancakes after
> running through many of the recipes available, fresh wholegrain buttermilk
> pancakes are so much better. If your pancakes need a flood of goo to help
> them down, perhaps your spending to much time on sourdough.

Exactly. The expense and health reasons for not using a cup of syrup per
pancake aside, the whole experience is just so much better when the
pancake is more than a syrup vehicle.