Braved the Singapore Grand Prix’s re-routed traffic for a quick brunch at Clinton St. Baking Compamy this morning.
Shown above is my pre-dig in ritual: Cut through the stack of pancakes then pour on the maple butter. I feel this method creates more highly-absorbent surface area for that delicious thick syrup to become one with the fluffiness. Can’t overdo it though because then the sweetness level can be a little excessive.