Toppings for pancakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Maple syrup; purchased |
| ½ | Orange rind; grated -=OR=- | |
| 2 | cups | Maple syrup; purchased |
| 1 | teaspoon | Ginger; ground |
| 1 | cup | Softened butter; |
| Flavor of your choice | ||
| Consider dates and walnuts | ||
| ⅓ | cup | Butter; beaten fluffy |
| ¼ | cup | Honey; |
| ¼ | cup | Packed brown sugar -=OR=- |
| ¼ | cup | Honey; |
| 1 | teaspoon | Pumpkin-pie spice; |
| Whisk together | ||
| 3 | Parts yogurt | |
| 2 | tablespoons | Water; |
| Fresh blueberries -=OR=- | ||
| Frozen blueberries* | ||
| 1 | small | Tart apple; |
| 1 | Banana; | |
| 1½ | cup | Unsweetened applesauce; |
| 3 | tablespoons | Unsulfured molasses; |
| Toasted pecan halves; | ||
| Sliced bananas; -=OR=- | ||
| Berries; | ||
| ======= | ||
| 1 | cup | Whipping cream mixed with |
| ⅓ | cup | Orange juice; |
| 1 | teaspoon | Ginger; ground |
| 2 | tablespoons | Lemon juice; and |
| ½ | Lemon rind; grated | |
| Dried apricots and pecans | ||
| Honey & grd macadamia nuts | ||
| ⅓ | cup | Pecans; toasted |
| ¼ | cup | Whipped cream; |
| 1 | cup | Softened butter; |
| 1 | Part honey or molasses or maple syrup | |
| dash | Lemon juice; | |
| dash | Sugar | |
| 2 | tablespoons | Butter; |
| 1 | tablespoon | Sugar; |
| 1 | tablespoon | Maple syrup |
| ======== | ||
| ½ | cup | Sour cream with |
| 1 | tablespoon | Jam -=OR=- preserves. |
Directions
SYRUPS (MAPLE ORANGE
SYRUPS (MAPLE LEMON
FLAVORED BUTTERS
HONEY-PECAN BUTTER
AUTUMN BUTTER
YOGURT DRESSING
BLUEBERRY SAUCE
APPLE-BANANA COMPOTE
APPLESAUCE DELIGHT
OTHER TOPPINGS
*Strawberries, blackberries, or raspberries work well, too.
HONEY-PECAN BUTTER: Toast pecans in a 350 degree oven for 8 minutes and cool, then chop. Beat butter until fluffy, then add honey. Mix in pecans. YOGURT DRESSING: Whish yogurt and honey or molasses or maple syrup together for dressing. AUTUMN BUTTER: Beat brown sugar or honey, pumpkin spice, whipping cream and softened butter together.
BLUEBERRY SAUCE: Put water in a small non-reactive saucepan. Throw in a generous helping of fresh or frozen blueberries. Cook, partially covered, until they release their juices. If to tart; add a dash of sugar or lemon juice. Serve chunky or puree in blender.
APPLE-BANANA COMPOTE: Slice tart apple and banana. Melt butter in skillet. Saute the fruit until mushy. Serve with maple syrup on the top of pancakes. APPLESAUCE DELIGHT: Puree in blender unsweetened applesauce, unsulfured molasses and sugar. Transfer the sauce to a small saucepan. Heat and serve. Source: The San Diego Union-Tribune, Food Section, Nov. 3, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 11-03-94