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Various Pancakes Toppings

 

If you're looking for new ideas when it comes to breakfast, try this recipe that will have you making pancakes everyday!
190

Yield

1

servings

Prep

1

min

Cook

1

min

Ready

1

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

Directions

SYRUPS: There is life beyond maple. Start with 2 cups maple syrup. Add the grated rind of half an orange and ⅓ cup orange juice; or ⅓ cup orange juice and 1 teaspoon ground ginger or 2 tablespoon 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 suggestions that follow.

HONEY-PECAN BUTTER: Toast pecans in a 350℉ (180℃) oven for 8 minutes and cool, then chop. Beat ½ cup butter until fluffy, then add ¼ cup honey. Mix in ⅓ cup pecans.

AUTUMN BUTTER: Beat ¼ cup firmly packed brown sugar or honey, 1 teaspoon pumpkin-pie spice and ¼ 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 tablespoon 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 purée in a blender. Strawberry, blackberries and raspberries work well, too.

APPLE-BANANA COMPOTE: Slice 1 small tart apple and 1 banana. Melt 2 tablespoon of butter in a skillet. Sauté the fruit until mushy. Serve with maple syrup on top of pancakes.

APPLESAUCE DELIGHT: Purée in a blender 1½ cups unsweetened applesauce, 3 tablespoon unsulfured molasses and 1 tablespoon. 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 tablespoon of maple syrup, or ½ cup of sour cream with 1 tablespoon of jam or preserve.

 

* not incl. in nutrient facts

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