Aunt Jemima, say “Uncle.”
Maple syrup isn’t purely for pancakes anymore, or simply for waffles, or as a topping for vanilla ice cream (sorry, Dad).
“In the event you use maple syrup so as to add a component of sweetness in a recipe,” says Laura Sorkin, who owns Runamok Maple in Fairfax, Vt., together with her husband, Eric, “you get a way more nuanced complexity than with simply plain sugar or corn syrup.
“You’d miss it if it weren’t there.”
Sorkin, who writes about cooking and farming and holds a…