Grade B maple syrup (darker brown) is cheaper than Grade A (light brown), being less refined. I can't remember having Grade C but I suspect I'd like it too.
Sorghum and blackstrap molasses are both probably just as cheap as Pancake Syrup.
I've never seen real syrup as cheap as fake but my main issue is that real syrup tends to be more liquid while i prefer the thicker stuff. I've been told there is thicker real syrup but I imagine that is even more expensive
Grade B maple syrup (darker brown) is cheaper than Grade A (light brown), being less refined. I can't remember having Grade C but I suspect I'd like it too.
Sorghum and blackstrap molasses are both probably just as cheap as Pancake Syrup.
I've never seen real syrup as cheap as fake but my main issue is that real syrup tends to be more liquid while i prefer the thicker stuff. I've been told there is thicker real syrup but I imagine that is even more expensive
In all honesty, I have considered taking light corn syrup and blending flavors into it.
It's not the "fake stuff" itself that's the problem, it's the paradigm it exists in.