Sunday Morning Flapjacks [8/366]

Been wanting to do this type of shot for a long time!  Trouble is, the food seldom lasts long enough for me to shoot it. I mostly looked forward to this one from a technical standpoint - working with syrup.

[caption id="attachment_4565" align="aligncenter" width="700" caption="Hasselblad 503cw / Imacon Ixpress v96c with Hasselblad 120 f4 CF Makro-Plannar - f5.6 @125th 50iso"][/caption]
The problem with maple syrup is it's incredibly runny.  Even the good stuff.  Especially when poured over something hot - it just goes everywhere ... quickly.

I've heard many people say 'use motor oil' as a substitute.  It's thicker, less runny and similar in color.

I'm sure it's done, but, frankly, motor oil is used for shock value. It plays in with the mystique of food styling. Everyone knows about the secret tricks and bending-backwards techniques food photographers (and stylists) use to get the food looking fake best. But, that doesn't mean there isn't a photographer out there ruining a batch of perfectly good flapjacks by drowning them in motor oil.

Sure, spraying the tops of your flapjacks with Scotch-Guard will prevent them from soaking up the syrup - for a moment or two - but, again, why ruin a perfectly good batch of flapjacks?

I used syrup, corn syrup. About a 1:1 ratio between light and dark corn syrup.  In the 150+ shots I took, it performed admirably.  The feaux-syrup didn't get absorbed, didn't run too much even under a couple of hot lights, perfectly color matched my batch of Vermont Grade A Maple Syrup, loved being poked and pinched into the right places, and tasted wonderful afterwards - albeit, a bit on the sticky, sweet side. Good thing I have a sweet tooth!

P.S. Don't ruin the food if you don't have to. There are starving children in Africa.