If you had to pick one to add to your pancake mix as a sweetener, which one would it be?

Are any of these bad enough where you'd consider them unworthy of competing against the rest?

I dont like the taste of the molasses... I think its horrible! Pure cane syrup from my understanding is nothing but sugar.... it would be a toss up between the honey and the maple syrup... i would probably use the honey in the mix, and put the maple syrup on top of the pancake with lots and lots of homemade butter!!!

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God is and all is well
~John Greenleaf Whittier~

I'm with Just Me, I'd go with the wild honey for sure.

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NatMedTalk and Beyond

in cane syrup's defense....Steen's cane syrup is just boiled down cane juice....
it has nutrients and minerals that stripped white table sugar would not have....

I used the honey and the pancakes came out really good....

for the pancakes I used:
- whole wheat cream of wheat
- whole wheat
- a little white flour....I know I know....
- buttermilk
- blueberries....
- honey for sweetener.....


and all the other stuff....

they were awesome!

Of the mentioned sugars, molasses is my favorite taste; but I avoid it specifically due to a high iron content. Men do not dispose of iron as easily as women. Natural chelation is not fast enough. IP6 helps; and so does donating blood. Iron is bad about accumulating.

I like the honey and maple. Honey for the enzymes and maple for the mineral nutrients. I'm not sure about cane. Sugar is sugar no matter what. Sugar is the enemy of adrenals among other things. I'm trying to work on my adrenals right now; so I just avoid sugar as much as possible. "Possible" means that there are so many things that I like; so I just cut back considerably.

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- Jim
"A lie travels round the world while Truth is putting on her boots." - C. H. Spurgeon

limitme, do you know how cane syrup would react with high heat, i.e. to make hard candy with?

Inorder to avoid corn syrup, I have tried agave and brown rice and tapioca syrups, but they end up producing a sticky candy...