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What do you put on your pancakes?

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39 replies to this topic

#1 Eman57

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Posted 27 June 2011 - 07:12 AM

Realized the other day while at breakfast that all pancake toppings are not created equal. Now i pose the question what do you put on your pancakes? Personaly i load up with butter and either fruit flavored syrup or jam.

#2 mkayahara

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Posted 27 June 2011 - 07:18 AM

Maple syrup, of course! The real thing.
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#3 ElsieD

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Posted 27 June 2011 - 07:19 AM

Normally I put a pat of butter and maple syrup on my pancakes. I had some the other day, though, and I put on some home-made blueberry conserve that someone had given me and it was delicious. I grew up eating pancakes sprinkled with granulated sugar, and I still occasionally eat them this way. Mostly, though, it's maple syrup and butter.

#4 TheTInCook

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Posted 27 June 2011 - 07:23 AM

I alternate between honey (tried it after reading about it in a novel. It's very good), maple, or jam/jelly. I tried molassis once, that was interesting. I don't like a lot of the sweet stuff on it though. Always use butter. Only use fruit or other flavored syrups if I ended up at IHOP.

#5 Kim Shook

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Posted 27 June 2011 - 07:49 AM

Never use butter - I honestly can't taste the difference without it and don't need the extra calories (I also don't butter toast if I'm going to use jam). Real maple syrup. Toast dope, if I have some.

#6 TheNoodleIncident

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Posted 27 June 2011 - 08:31 AM

My wife's family used to top them with plain white sugar, then roll it up like a burrito - it's actually not bad. They would also sometimes wrap pancakes around chuncks of cheddar cheese - also not as bad as you would assume.

Personally, I often eat them plain. Or with just a small amount of syrup (real or fake). I LIKE butter, but try to be healthier and not add it.

#7 Chris Hennes

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Posted 27 June 2011 - 08:32 AM

Depends: if homemade, nothing at all (not out of any sense of purity or something, I just like the way they taste plain). If out, either butter, or if available, maple syrup (NOT "maple"-flavored corn syrup!).

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#8 chileheadmike

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Posted 27 June 2011 - 08:38 AM

I make homemade for the kids about every other weekend or so. If I eat them I just eat them plain, my anti-sweet tooth thing.

Oldest daughter loves them with peanut butter. Youngest daughter with a half a ton of syrup. Preferably the HCFS kind.
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#9 avaserfi

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Posted 27 June 2011 - 08:39 AM

It really varies for me. My go to is real maple syrup. Lately I have been using some recently homemade dulce de leche which has the consistency of maple syrup. Occasionally, if we have good jam or preserves we will use those as well.

Of course, the first pancake I eat warm untopped. I have to test the quality :wink:.

Edited by avaserfi, 27 June 2011 - 08:40 AM.

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#10 Emily_R

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Posted 27 June 2011 - 08:50 AM

My husband makes pancakes the way I like them -- really thin, almost like crepes (Basically he doubles the amount of milk in a standard batch of batter). I'm like TheNoodleIncident's wife -- I sprinkle them with granulated sugar and cinnamon, and roll them up like a cigar. That said, I've got homemade black raspberry syrup that is also damn good on pancakes...

#11 rlibkind

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Posted 27 June 2011 - 08:52 AM

In summer I take whatever soft fruit looks best, chop or purée, add sugar and heat. Right now in Philadelphia my choice would be either blue or raspberries. Or I'd pit some pie cherries which have no more than one or two weeks more before the season is over.
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#12 Lisa Shock

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Posted 27 June 2011 - 09:02 AM

In summer I take whatever soft fruit looks best, chop or purée, add sugar and heat. Right now in Philadelphia my choice would be either blue or raspberries. Or I'd pit some pie cherries which have no more than one or two weeks more before the season is over.


I love making fruit compote to top my pancakes. And I'll use whatever is on hand. If I don't have a suitable fruit, face it watermelon won't work well, I use honey or jam.

#13 ScoopKW

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Posted 27 June 2011 - 09:13 AM

I roll either mu shu or roast duck IN my pancakes, thank you. Hoisin is my topping of choice.
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#14 SylviaLovegren

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Posted 27 June 2011 - 10:11 AM

No butter, real maple syrup. Or sliced fruit AND maple syrup. My mom, depression-era housewife that she was, used to make brown sugar syrup with butter and vanilla that was real good, as I recall, but I haven't had it in a thousand years. Would try it but low-carb diets and pancakes and syrup don't go together very often.

My dad was a big proponent of sugaring pancakes, but my favorite way of his was to spread with butter then top with a thick blanket of brown sugar. Very crunchy and sweet. Yum.

#15 feedmec00kies

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Posted 27 June 2011 - 11:22 AM

I find maple syrup alone to be much too sweet, albeit delicious, but if I have no other options I'll use it sparingly.

I've always preferred some sort of high-quality fruit preserves, compote, or jam on my pancakes. After our one and only trip to the highly anticipated, poorly executed, and short-lived Permanent Brunch, where I had pancakes with creme fraiche and plum compote, I've since enjoyed adding creme fraiche or sour cream along with the fruit preserves or compote.
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#16 taetopia

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Posted 27 June 2011 - 11:33 AM

A little butter and real maple syrup. B grade, not Fancy A. I prefer the dark, almost toasted, taste. In a pinch, strawberry preserves. I've found myself ordering or making pancakes just because I wanted maple syrup, not to mention bacon (belly or Canadian) in the syrup. Unfortunately I find restaurant pancakes too fluffy. I like them a little dense with crisp edges. Next time I might just get an order of bacon and ask for some maple syrup. And I have been known to smuggle in a little bottle of syrup if I know we're going to a place that only serves the fake stuff.

#17 rotuts

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Posted 27 June 2011 - 11:43 AM

Maple D when I can get it but its rare. or a little dark B

butter.

and sometimes I put sliced bananas in the batter.

but maple s. is rediculously expensive now.

#18 TeakettleSlim

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Posted 27 June 2011 - 11:44 AM

Ok, I'll own up to it: I like Mrs. Butterworth's.

Maple is good when we're out, or when I'm eating with the in-laws, who might mock my true preferences. If I have some appropritely loosely-set preserves on hand, I might use them, too. But when I need really soul-satisfying comfort-food pancakes, it's Mrs. Butterworth. I blame my mother (maple syrup never crossed our threshold: too expensive).

#19 Panaderia Canadiense

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Posted 27 June 2011 - 12:38 PM

Honey or blackstrap molasses, and on special occasions I'll dip into my reserve of Maple dark B. I'll also pile fresh-cut fruit on there.
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#20 SylviaLovegren

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Posted 28 June 2011 - 05:51 AM

A little butter and real maple syrup. B grade, not Fancy A. I prefer the dark, almost toasted, taste. In a pinch, strawberry preserves. I've found myself ordering or making pancakes just because I wanted maple syrup, not to mention bacon (belly or Canadian) in the syrup. Unfortunately I find restaurant pancakes too fluffy. I like them a little dense with crisp edges. Next time I might just get an order of bacon and ask for some maple syrup. And I have been known to smuggle in a little bottle of syrup if I know we're going to a place that only serves the fake stuff.



Yes. Exactly. Yes yes yes.

#21 TheNoodleIncident

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Posted 28 June 2011 - 08:01 AM

And also, I really don't like adding any sort of fruit preserve/jam on top, but LOVE blueberries or bananas cooked into the pancake. I'll use even less, if any, syrup in that situation. And banana choclate chip pancakes with peanut butter on top are awesome.

#22 brsaideman

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Posted 28 June 2011 - 08:51 AM

Fresh-made blueberry syrup! My husband buys a dozen pints of blueberries every June and freezes them. Then I make fresh blueberry syrup every time we have pancakes -- alternate Saturday mornings -- from about 2 cups of frozen blueberries. If there's some left over, it gets frozen for the next time. And we have a tiny freezer but he's good at cramming them in.

Second choice is real maple syrup.

#23 andiesenji

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Posted 28 June 2011 - 10:34 AM

Maple syrup for regular griddle cakes. Often over crumbled crisp bacon, no butter.
Sorghum molasses mashed into soft butter for buckwheat or corn griddle cakes.

For the thinner "Swedish" pancakes or similar (not quite crepes), currant jelly, strawberry jam, etc.

For oven pancakes - Dutch Baby - puffy types, apple compote with cinnamon and sometimes mixed berry compote.

For "flannel cakes" it has to be apple butter or pumpkin butter topped with toasted pecans.
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#24 Kouign Aman

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Posted 28 June 2011 - 01:41 PM

regular 'murcan style pancakes: grated cheddar cheese or maple syrup or homemade strawberry/Gran Marnier sauce, or lots of butter w powdered sugar

dutchbabies - lemon and powdered sugar
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#25 suzilightning

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Posted 28 June 2011 - 02:33 PM

i grew up with molasses drizzled on both pancakes and waffles. husband grew up with "pancake syrup" on his. we have now come to the middle with one of several options:

true maple syrup grade b
use above and poach some blueberries in it
some margarine(husband can't eat butter) and toast dope
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#26 Jaymes

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Posted 28 June 2011 - 03:51 PM

Warm cajeta.

Fruit on the side.

#27 LindaK

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Posted 28 June 2011 - 04:08 PM

Maple syrup for regular griddle cakes. Often over crumbled crisp bacon, no butter.
Sorghum molasses mashed into soft butter for buckwheat or corn griddle cakes.

For the thinner "Swedish" pancakes or similar (not quite crepes), currant jelly, strawberry jam, etc.

For oven pancakes - Dutch Baby - puffy types, apple compote with cinnamon and sometimes mixed berry compote.

For "flannel cakes" it has to be apple butter or pumpkin butter topped with toasted pecans.


I'm with you completely, though with childhood memories of Swedish pancakes for dinner I would add lingonberry jam. It used to be hard to find, but now I can buy it at Ikea.

One question: flannel cakes. I've never heard of them. What are they?


 


#28 christine007

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Posted 28 June 2011 - 05:37 PM

I sprinkle them generously with sugar, then add some fresh lemon juice, using a butter knife to distribute everything evenly. Heaven. Try it. You could go with orange juice too, just make sure it's fresh squeezed.
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#29 andiesenji

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Posted 28 June 2011 - 05:57 PM

One question: flannel cakes. I've never heard of them. What are they?



There are several versions of "Flannel" cakes, some are made without leavening and are not as thin as a crepe, not as thick as a griddle cake or flapjack. This is the type served at Musso & Frank Grill in Hollywood.
At one time IHOP served this type.


The thicker version I grew up with was made with oatmeal - I really don't have a recipe, it is one that I have made for so long that I just throw it together.

A recipe that is essentially identical to mine is here.

I was once told that the term "flannel" is derived from the Welsh and means a flattened cake baked on a "bakestone." But I've never been able to find an exact definition or source.
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#30 Ashen

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Posted 29 June 2011 - 01:47 AM

A Welsh lady I know makes Welshcakes
{pice ar y maen }every first of march to celebrate St. David's Day . The recipe is pretty cool, and they are baked on a bakestone. I will ask her if she knows the term flannelcake.
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