It’s been cold, warm, moist, then cold again in New England – the perfect conditions for producing exceptionally good maple syrup.
The more temperature variation before trees are actually tapped in February, the sweeter the sap.
When the local farmer up the road is out ($42 a gallon), I order from Green Mountain Sugar House in Vermont. Their prices are way less than stores – $55-60 a gallon shipped in the US – and the quality vastly superior.
And it’s not just for pancakes. I use it as a sweetener in coffee, as well as on granola and yogurt. Yum.