The sap has been flowing at the Hawthorne Inn. We have a tradition of tapping a selection of our Sugar Maple trees in March each year. The process of refining the sap to syrup is simple, but labor intensive. There is NOTHING like fresh syrup from the tree. We have added a delightful breakfast offering to help convey the syrup to the taste-buds of our willing guests: Croissant French Toast! Delightful. Be sure to look at our recipe section for the Buttermilk Pancakes.
Posts tagged ‘Maple Syrup’