I've done this recipe with buttermilk twice and with a buttermilk substitute once, and there's no competition: the buttermilk tastes better by a landslide. They certainly benefit from maple syrup, but they're so good fresh that they definitely don't need it. As per Brian's instructions, I don't grease the pans I use to cook the pancakes: the melted butter in the batter helps it not stick. He recommends a 1/2c to scoop the batter, but I use a ladle for convenience and less mess.
