Pure maple syrup wedding favors

Historically, these grades were established before white cane sugar became inexpensive and common, so the "best" maple syrup was the least strong, or Grade A. Now we seek out that maple flavor on corn flapjacks or waffles, so the "best" maple syrup is Grade B.

I find that the best pancakes are made with 2/3 cornmeal to 1/3 whole wheat or buckwheat flour (or any wheat flour, really) rather than just pancake mix. The cornmeal makes them crisp. And Grade B maple syrup, of course.

I'll assume that you're talking about pure maple syrup in a glass container; if it's that adulterated pancake syrup then it's probably riddled with preservatives, so any advice here doesn't apply.

Pure maple syrup can and will grow mold on the surface if left in a cupboard. There are several reports of this happening, and although several of those people say that it's OK to simply strain the mold and re-boil the maple syrup, (a) I wouldn't chance it, and (b) that process is hardly any more convenient than simply taking it out of the refrigerator a half-hour earlier and letting it come up to room temperature.

Maple syrup should be stored in the refrigerator. It doesn't have to be, and it will probably take at least a year for it to grow any mold if left in the pantry. But it will last longer in the refrigerator; I've seen refrigerated jars 3+ years old without any mold.