I grew up eating scratch made pancakes very near to the recipe Jim posted. But the Karo syrup that my mom said was all we could afford, sometimes put a damper on them.
Now, I'm happy with Hungry Jack or Aunt Jemima instant & warmed Log Cabin syrup. I have switched from margarine to butter for a pat on top of the cakes & that seems to have made them better than most things I've changed.
Now;
Cake or link sausage with the flapjacks?
Bacon!
