I don’t think I’ve ever seen real maple syrup in the Philippines. I rarely saw it in grocery stores when I went shopping while I was in the United States. Maple syrup tends to be more expensive than the pancake syrup that usually lines the shelves.
I eat pancakes on occasion. I wince when I read the ingredients on a bottle of pancake syrup. The main ingredient is usually corn syrup. Companies think they’re giving us something extra when they put “contains two percent real maple syrup” (or something like that) on the label. Two percent is an insult.
Most “pancake houses” like (IHOP) use the same type of pancake syrup as you find in the grocery stores. To their credit, IHOP doesn’t offer just the regular pancake syrup. I seem to remember various fruit flavors and butter pecan as well.
Actually, the syrup is made from the sap of one or more kind of maple tree. The labels won’t say which specific kind they used to make it.
I once knew a religious nut who refused to use real maple syrup because he believed it to be the “blood” of the tree. I guess he didn’t understand the “soul” in his bible referred to animals, not plants.
I avoid processed foods as much as possible, but I really don’t have a choice most of the time. I tend to buy the “complete” versions of certain pancake mixes. The mix for pancakes, also called hotcakes, is hard to make from scratch. I mean, it’s hard to make it right. It’s even harder to cook pancakes right. I can’t tell you how many times I’ve screwed them up.
It’s the same way with the pancake syrup. I wouldn’t begin to know how to make it, even if it’s made from corn syrup. If I can find real maple syrup, I’ll buy it in a heartbeat. Otherwise, I’m stuck with whatever’s available in the grocery store.