Title: Various Pancakes Toppings
Categories: Brunch, Pancakes
Yield: 1 Recipe
SYRUPS: There is life beyond maple. Start with 2 cups of purchase maple
syrup. Add the grated rind of half an orange and 1/3 cup orange juice; or
1/3 cup orange juice and 1 tsp. ground ginger; or 2 tbsp. lemon juice and
the grated rind of half a lemon.
FLAVORED BUTTERS: Take 1 cup softened butter or margarine and add the
flavor of your choice. Consider dates and walnuts, dried apricots and
pecans, honey and ground macadamia nuts or the suggestion that follow.
HONEY-PECAN BUTTER: Toast pecans in a 350-degree oven for 8 minutes and
cool, then chop. Beat 1/2 cup butter until fluffy, then add 1/4 cup honey.
Mix in
1/3 cup pecans.
AUTUMN BUTTER; Beat 1/4 cup firmly packed brown sugar or honey, 1 teaspoon
pumpkin-pie spice and 1/4 cup whipping cream into 1 cup softened butter.
YOGURT DRESSING: Whisk 3 parts yogurt with 1 part honey, molasses or maple
syrup.
BLUEBERRY SAUCE: Put 2 tbsp. of water in a small, non-reactive saucepan.
Throw in a generous helping of fresh or frozen blueberries. Cook, partially
covered, until they release their juice. Too tart? Add a dash of sugar and
lemon juice. Serve chunky, or puree in a blender. Strawberry, blackberries
and raspberries work well, too.
APPLE-BANANA COMPOTE: Slice 1 small tart apple and 1 banana. Melt 2 tbsp.
of butter in a skillet. Saute the fruit until mushy. Serve with maple
syrup on top of pancakes.
APPLESAUCE DELIGHT: Puree in a blender 1 1/2 cups unsweetened applesauce,
3 tbsp. unsulfured molasses and 1 tbsp. sugar. Transfer the sauce to a
small saucepan. Heat and serve.
OTHER TOPPINGS: Top pancakes with toasted pecan halves, sliced bananas or
berries, a cup of whipped cream flavored with 1 tbsp of maple syrup, or 1/2
cup of sour cream with 1 tbsp of jam or preserve. Source: San Diego Union
Tribune, Nov 3, 1994.
