Do you need reasons to indulge in maple syrup? Here you go. Karen Schneider / For The Forecaster

That’s right, here we are at one of my favorite times of year – Maple Sunday. Many of us will bundle up, drive to our favorite sugarhouse and make our (perhaps muddy) way through the line to sample all things maple. It’s definitely doable here in Maine where the production of maple syrup is happening all around us.

However, if you prefer to stay home in the comfort of your own kitchen while wearing your pajamas, I’ve got you covered. Get out that jug of precious maple syrup you have stowed away for such an occasion and get busy. I’ll make it easy for you.

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at or 504-0545.

Mix up some Americana pancakes made with buckwheat flour, cornmeal and maple syrup, then doll them up with ruby-red syrup made with cranberries and more maple.

Let’s bring on some crispy, spicy rashers of bacon to accompany those fluffy pancakes, shall we? The glaze recipe makes enough flavorful sauciness for eight pieces of bacon, but double the recipe if you and your guests want more than two slices each. You may even want to roast up more bacon than that while you have the oven on and I’ll tell you why. This spiced-up bacon is also delicious tucked into a BLT or grilled cheese sandwich later, and is a tantalizing add-in to your brunch-time Bloody Mary.

I’ve been spoiled by the accessibility I have to Grade A Amber maple syrup made with sap that flows from local trees. Recently, I upped my game by making myself a maple latte and found that it was everything I hoped for and then some.

Americana pancakes

1 cup buckwheat flour


1/4 cup all-purpose flour

1/4 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2 beaten eggs


1 1/2 cups buttermilk

2 tablespoons maple syrup

1 tablespoon vegetable oil

In a large bowl, combine buckwheat flour, all-purpose flour, cornmeal, baking powder, salt and baking soda.

In a separate bowl, combine eggs, buttermilk, maple syrup and oil. Add this mixture to the bowl of dry ingredients, stirring until just moistened. Batter should be lumpy.

For each pancake, pour about 1/3 cup batter onto a lightly oiled skillet. Cook over medium heat for 1 to 2 minutes on each side until golden, flipping when the top side has bubbles forming in the batter and the edges are slightly dry.


Yield: 6-8 (5-inch) pancakes

Maple cranberry syrup

1 1/4 cups maple syrup

1/2 cup fresh or (thawed) frozen cranberries

In a medium saucepan, carefully heat maple syrup with cranberries over medium to medium-high heat about 8 minutes, until berries begin to pop and sauce thickens.

Yield: 2 cups

Spicy maple-glazed bacon

4 tablespoons maple syrup


1 teaspoon cayenne

1 teaspoon fresh ground pepper

1 teaspoon garlic powder

1 teaspoon dry mustard

8 slices thick-cut bacon

Preheat oven to 400 degrees. Line a rimmed baking sheet or a broiler pan with parchment paper or foil. Place a wire baking rack or the broiler pan rack on the lined pan. Place bacon on the rack and bake for 6 minutes, then use tongs to flip bacon and bake for another 6 minutes.


In a small bowl, whisk together syrup and all the spices. Use a brush to coat both sides of the bacon with the spicy maple glaze. Bake for 6 minutes, flip bacon over and bake for a final 6 minutes.

Yield: 4 servings

Maple latte

1 tablespoon maple syrup

1/8 teaspoon fine sea salt

2 shots espresso or 1/2 cup strong coffee

10 ounces milk of your choice

Pour maple syrup into a mug and add sea salt. Pour the espresso into the mug and give it a swirl to integrate the maple syrup and salt.

Warm the milk in a frother, or on the stove to about 140-160 degrees then use a handheld frother. Pour warmed milk over espresso.

Yield: 1 serving

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