Various Pancakes Toppings Recipe
There is life beyond maple syrup. Start with 2 cups of purchased 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. Makes a delicious, exotic-tasting spread for your pancakes or waffles.
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.
Sauces and Dressings:
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. If too tart, add a dash of sugar and lemon juice. Serve chunky, or puree in a blender.
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 Excellent 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.