French toast is better than pancakes. It’s just a fact. I don’t know why, but I do know that it has nothing to do with the maple syrup since that’s the variable that remains the same in both breakfast dishes. However, the kind of maple syrup makes a difference, as I noticed with these madeleines.
“Grade B” sounds like second grade, but that’s not the case at all. Grade B maple syrup is made from sap collected later in the season, and just means that it’s color and flavor is a little less delicate than Grade A syrup. Which means…it holds up better in the baking process. Hurrah!
This recipe is slightly adapted from Madeleines: Elegant French Tea Cakes to Bake and Share [4] by Barbara Feldman Morse. I made my first tray of madeleines from this book for National Espresso Day [5], and then promptly found a recipe (this one, obviousssslyyyy) for National Maple Syrup Day and National Cocoa Day.
Like I said before, the recipes all sound great and the best part about madeleines is that they have the same base. Well…basically (hehehe). So I churned out multiple madeleine recipes in no time flat. Wonderful.
Here are some of the other recipes you’ll be able to find in the book:
Who’s EXCITED?!?!?!
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[4] Madeleines: Elegant French Tea Cakes to Bake and Share: http://www.quirkbooks.com/book/madeleines
[5] National Espresso Day: https://thefoodiepatootie.com/recipes/national-espresso-day/
[6] Print Recipe: https://thefoodiepatootie.com/national-maple-syrup-day/print/