Do you put syrup on your pancakes before or after you cut them up?

That is true though, soggy pancakes are quite unbearable to eat. Its funny to watch some of your friends eat them like it is nothing ;0 -> It quivers my soul entirely when I see such things.
 
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I put a little on the top pancake and then put syrup on the side for dipping post-cut.
Soggy pancakes are terrible and waffles are ideal.
 
No syrup for me, I find that shit nasty. If anything, some ground up walnuts and dehydrated bananas. Maybe a pinch of powdered sugar if Im feeling extravagant.
 
  1. Stack directly from the pan, putting a tiny bit of butter on top of each before scooping them onto the plate, sandwiching the butter on all the pancakes but the top
  2. get a fork, knife, syrup bottle, and coffee and bring everything to the table
  3. pour the syrup on the top, leaving enough that it collects a small amount on the plate
  4. cut each slice as I eat it
  5. violently rape my neighbors to establish dominance
  6. eat the now soggy & cold pancakes until the police arrive
  7. throw the plate and attack them fully greased in butter and maple syrup
  8. scream at the neighbors as I'm carried to the police car
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Before of course. What sort barbarian does it after? Got to get it all even and spread out so you don't get massive bits in some areas and barely any on others.
 
Lol baby dick cuck. You're supposed to stick the entire pancake in your mouth then use syrup to make it go down easier.
 
I set up a fondue fountain of syrup so I can syrup each piece individually as I cut it, without continually fooling with the bottle.
 
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I wasn't aware putting syrup on pancakes after cutting them was even an option. Everytime pancakes are pictured on menus or advertisements they always have syrup applied before slicing for consumption occurs.

Post-cut syrup application is a new and groundbreaking technique to me. I am looking forward, and dare I say excited to try this for the first time.

After the initial syrup application, I took a largely ad-hoc approach to adding more as needed. This was to accommodate for variables in saturation rates and permeability differences between the first, and subsequent underlying layers. This requires a degree of timely precision due to wide temperature dependent fluctuations in syrup viscosity, However, this more nuanced, subjective approach, requires a high attention to detail. Often, this level of oversight is not practical due to the demands of the modern dining environment. As a result, equitable syrup distribution, and degree quality of pancake enjoyability is largely reduced. The reduction in enjoyability is even further compounded by distractions from any social interactions.

My main concern with pancakes is getting an even coating of butter between layers. This mostly consists of lifting one layer and inserting the contents of a full packet of butter (en-masse for room temperature, quartered for refrigerated packets). This new and revolutionary technique makes me think OUTSIDE the box in a somewhat literal sense. The implications of placing the contents of a butter packet on the plate itself underneath the first pancake are staggering.

The additional time needed to slice the pancakes, will without a doubt give them more of an opportunity to melt and absorb more butter. This includes the added benefit of any mechanical action assisting in butter distribution.

After my next encounter with the food, I will return here to post my findings.

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> Stack 2 wheatcakes (you don't need more than this, fatass)
> Butter underneath pancake
> Butter top pancake
> Syrup underneath pancake
> Insert 2 fried or sunny side up aigs between pancakes
> Syrup top pancake
> Consume
 
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