Pure NYS Maple Syrup

Red's Best Pancake House, Local Maple Farms & Sugar Shacks, plus a festival.

The plate that combines eggs, homefries, sausage, bacon, and pancakes is Jeff’s usual go-to when dining out for breakfast. As we waited to place our order at a new-to-us restaurant this past weekend, Jeff announced that he might need to change his selection. Looking up from the menu, I saw him pointing to the distinctive shaped bottle of pancake syrup on the table.

“I come prepared for such an emergency,” I assured him as I reached into my purse and presented a small, unopened bottle of pure maple syrup.

I was a young adult before I ever tasted pure maple syrup. Back then, I lived paycheck to paycheck. Going out to eat was a treat I could afford infrequently. I don’t recall where I was, only that I dined alone and that my breakfast came accompanied by a small cup of pure maple syrup. I was delighted. My mother and stepfather had recently vacationed in Vermont. From their trip they had brought me a small nip of pure Vermont maple syrup. Unlike the pancake syrup I had grown up with, this possessed a lovely viscosity, was darker in color, and more fragrant. That little bottle hadn’t lasted long, and I was not yet aware that such a treat could be procured locally. This was definitely the first time I had been offered pure maple syrup in a restaurant.

Due to money being tight at that time, I couldn’t really afford brand preferences let alone specialty products. But that day I decided this would be my one little treat, that I would seek out pure maple syrup locally. There was just no going back.

Fast forward two decades and I meet Jeff, who grew up in rural Chautauqua County. He has only experienced pure maple syrup, never the imposter. It became clear what I needed to do at that point. Moving forward, my purse would be stocked with a small, emergency bottle of pure maple syrup at all times.

My first EMS (Emergency Maple Syrup) bottle was purchased at Red's Best Pancake House at 2749 Clymer Sherman Road in Sherman, NY. This restaurant is the hidden gem of hidden gems. Not only is Red’s located in a log cabin on a long country road, but it operates only on weekends and only seasonally corresponding with the maple harvests. I would have never found this place on my own without the introduction from Jeff’s family.

In addition to the pure maple syrup, Red’s invites you to enjoy buckwheat pancakes served with flavorful sausage patties. Made from buckwheat flour, the pancakes are a little darker and thinner than traditional pancakes. I find them to be more flavorful as well with an almost nutty taste.

The last day of the present season is Sunday, April 21st. Next chance won’t be till fall.

Vermont may have been the state to first introduce me to pure maple syrup, but as it turns out, New York is the second largest maple producing state in the US.

While dining at a local restaurant this past fall, we happened to be seated next to a friendly gentleman with whom we struck up a conversation. A maple producer himself, he educated us on New York State Maple Weekend, a learning and tasting event for the public to learn about how maple products are made, and an opportunity to sample maple in its many forms. Beginning as a one-day event in 1995, the event has grown to last two weekends. Within 50 miles of Buffalo, more than 30 maple producers participate with a dozen of them hosting a pancake breakfast [in 2024].

Although marked on our calendar, we were unable to attend either weekend this year, so we are really looking forward to next year.

When not buying right from a farm or from Red’s Best Pancake House, I usually purchase pure maple syrup from Buffalo Artisan Food Traders in Amherst, Farmers & Artisans in Snyder, or from one of our region’s many farmer’s markets.

What is your favorite source for pure, local maple syrup?