Various Pancakes Toppings

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 BUTTER:

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 tablespoons 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 tablespoons 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 tablespoons 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.