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Old 01-05-2005, 03:26 PM   #1
 
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Favorite toppings on pancakes?

sorry, I don't want to embarass you.. lol

but you seem the expert.. what kind of toppings do you like on pancakes? Do you prefer real butter or margarine.. or do you like warm strawberry topping or real canadian maple syrup?

What do the rest of you like on pancakes?

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Old 01-05-2005, 03:28 PM   #2
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Eggs
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Old 01-05-2005, 03:32 PM   #3
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real maple syrup - canadian, vermont -- doesn't matter, as long as it's not Mrs. Butterworth.

Honey or molasses are also excellent alternatives when no RMS is available. Ditto for blueberry preserves, preceded by slathers of real butter.
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Old 01-05-2005, 03:33 PM   #4
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On pancakes-butter and maple syrup.BTW, banana pancakes if my choice.

On waffles-butter, maple syrup, strawberries and whipped cream.
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Old 01-05-2005, 03:36 PM   #5
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real butter, and I (believe it or not) like light Karo syrup on my pancakes.
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Old 01-05-2005, 03:54 PM   #6
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I like to mix European butter with some brown sugar - heat until warm and sugar is melted (you can really control the sweetness you prefer this way) - put a tad of Kahlua in to add just a hint of flavor - more butter on pancakes then syrup on top of butter. Or some good Vermont or Canadian maple syrup and still European butter.
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Old 01-05-2005, 04:45 PM   #7
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This thread reminded me that what I like most are Goodweed's pancakes topped by more of Goodweed's pancakes. pancake, have you seen his recipe on this board yet?

As an aficianado of the sacred cake, I am confident that you will become addicted to this recipe.
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Old 01-05-2005, 05:50 PM   #8
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Quote:
Originally Posted by kitchenelf
I like to mix European butter with some brown sugar - heat until warm and sugar is melted (you can really control the sweetness you prefer this way) - put a tad of Kahlua in to add just a hint of flavor - more butter on pancakes then syrup on top of butter.
OMG -- Elf, you are evil. I would never have dreamed of that combo in a thousand years, and it sounds absotively fabulous!

That's definitely going into my Breakfast folder.

BTW, are you talking about that Plugra or Pluagra or whatever it's called? My town hasn't discovered it yet. I've heard it is measurably better than American butter, and I've also heard there's not much difference.
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Old 01-05-2005, 06:03 PM   #9
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On my pancakes only real Canadian or Vermont maple syrup and only butter. Sometimes I make Norwegian pancakes then I serve with homemade blueberry syrup. On waffles, a relative of the pancake ( ) I only eat with sourcream and jam or fresh berries.

EDIT ADD-ON: I am such a nut for REAL maple syrup, I have a small, single serving bottle which I carry with me to restaurants when I plan to have pancakes, I refuse to eat that fake stuff. The restaurants do not seem to mind either.
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Old 01-05-2005, 06:07 PM   #10
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Quote:
Originally Posted by kitchenelf
I like to mix European butter with some brown sugar - heat until warm and sugar is melted (you can really control the sweetness you prefer this way) - put a tad of Kahlua in to add just a hint of flavor - more butter on pancakes then syrup on top of butter. Or some good Vermont or Canadian maple syrup and still European butter.
That sounds decantely wonderful kitchennisse, I will try that later this week (I made homemade waffles yesterday). Kahlua I do not have, but the rest is better. BTW I get brown sugar from Belguim through Trader Joe's, makes that C&H stuff taste like sawdust. Thanks for the info.
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