Toppings for Pancakes
*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 Makes 1 servings
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