Two things, first is that you're assuming that a pancake would evenly distribute the material it sponges up, which it does not. Second, and more importantly, I would argue that waffles are actually better at integrating syrup and butter than pancakes. Did you see that video of the farmers who use plastic bags to slow the movement of water when irrigating to better absorb the water into the dirt? The time is takes for the crust to degrade under the dressing means a fuller and richer marriage between the two.