Spring doesn’t seem like it would be maple syrup time (based on the pictures on Vermont syrup bottles), but so it is. At the cusp of freezing and melting snow is when the sap is running. And while the rest of the country is praying for warmth, the maple farmers are wishing for cold. The longer it stays cold, the longer the syruping season lasts. Last year, the season here in Minnesota was short, but I made it out just in time to spend the day with Chris Ransom. His operation is based on his backyard trees as well as those of his neighbors. But after boiling it down in his garage and then kitchen, this maple syrup is on par with the best pancake acompaniement anywhere.

Watch the video to learn how easy it is:

After learning to cook at his mother’s bed and breakfast, Daniel Klein (The Perennial Plate) went on to work and train at many of the world’s top restaurants. His culinary education brought him to Spain, France, England, India and New York, where he has worked and trained at top Michelin starred restaurants. After graduating from NYU, Daniel also pursued a career in film.