Thoughts on buttermilk pancakes

I am curious to try the recipe before noted. This section made me realize how many imitation products I have consumed in the past, mainly chosen for their cheaper price. One often hears that natural is better, and this lesson puts that theory to the test. I am curious to see if I can truly appreciate a palatable difference between true cultured milks and their cheap imitations. I am most anxious to test:

• cultured sour cream versus acidified sour cream.
• true buttermilk
• probiotic yogurt

As far as maple syrup, I have not liked it in the past, but I am quite certain I have never tried the real thing. I prefer honey to syrup, so maybe real maple syrup is bound to change my mind.