raw sugar, etc.

[Anne Cox <coxa@xxxxxxxxxxxxx>]

I think dissolving the raw sugar would take care of the problem - I 
discovered that it stays crystalline in baking, too!  I usually use maple 
syrup for baking these days because I like the slight flavor it adds.  Use 
the real thing, the adulterated pancake syrups can act unpredictably.  (Of 
course, I live in maple country).

Anne Cox

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