ot; what do you usually put on your pancakes?
Mistara
Posts: 38,675
what do you usually put on your pancakes?
maple syrup, blueberries?
i like chocolate chips and whip cream.
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Since I just finished eating a pile of my own recipe "oatmeal pancakes"......all I really need is maple syrup on them
Rawn
Well of course the British answer would be "Freshly squeezed lemon juice and sugar" but then our pancakes are different form yours I think, when we do that. http://www.bbc.co.uk/food/recipes/basicpancakeswithsuga_66226
I make those too (German style)....we eat them with brown sugar or strawberry jam for breakfast.
But they are also good for dinner with cheese ;)
Rawn
Cookies and cream ice cream with maple syrup or ice magic chocolate Soooo good!
Another Brit here, but my favourite is bananas cooked in rum! Or failing that, apples in Calvados.
British here too, Golden syrup is what I usually use.
bananas cooked in rum? ♥ ♥ ♫ ♥ ♥ !!! how do you make that?
Bolognese sauce and bechamel. Though not for breakfast, obviously ;-)
Doctor says I need to lose weight, so nothing goes on my pancakes... :down:
If I was allowed, I'd be topping wheatcakes with maple syrup (the real sort - it's relatively inexpensive where I live) and butter (not margarine). Oatcakes would get golden syrup.
Many answers -
Butter (not margarine) and maple syrup.
Blueberry pancakes, blueberry syrup (or just butter).
Strawberries and whipped cream (on a waffle I would add ice cream in my younger days when weight gain didn't happen)
One of my all time favorites - a baked apple pancake. It needs nothing more.
Plain pancakes, no fruit. A sliver of real butter and covered with pure warm maple syrup only. No artificial crap.
I grew up in, and have returned to a maple syrup producing area. There is no substitute for pure 100 percent maple syrup produced by the trees you climbed in as a child. Better still if you made it yourself, but neighbors aren't as willing as they used to be to let you tap their trees. Nor do the neighbors let kids climb their trees anymore. Something has been lost in the last 60 years. I think it's called civilization.
Greetings,
Butter + pure maple syrup on plain pancakes.... If they have fruit in them (blueberries mainly) some sort of compote related to the fruit.
Whipped cream, strawberries, chocolate syrup, etc., are all waffle toppings.
Apple pancakes don't need anything, but powdered sugar goes well.
And yes, somehow territoriality and fear for kids has superseded encouraging kids to explore... Evidently in some places there's a 'freedom to roam', which would be valuable here IMO. But that's a different conversation. :)
-- Morgan
A hint of butter and then peanut butter, rolled up and eaten like a crepe. Pretty much the only way I eat them. Been doing it since I was a kid. My dad didn't like sweets much and it carried over.
Yes, the pancakes in North America are somewhat thicker:
http://allrecipes.com/Recipe/Fluffy-Pancakes-2/Detail.aspx
The thin ones are called crepes on this side of the pond.
...as pure Maple Syrup has become so ridiculously expensive here (8 - 9$ for a small bottle) I have gone to unsweetened applesauce with a bit of honey. Can't abide by those artificially flavorued ones which also use High Fructose corn syrup as the main component. That stuff is really bad for you.
And what is good for you anymore. Before you know it they're gonna say water gives you cancer
Strawberry jam. On my waffles as well.
I'm boring. I like good old fashion butter and syrup
...in some places it actually does (like near Hanford, WA). Too much water can also be fatal, remember the case about the contestant in a recent bottled water drinking contest sponsored be a radio station who later died from dilutional hyponatremia?.
Actually it's not cancer that's the concern. Fructose consumption leads to a lot of other conditions including significant weight gain , abnormal increases in body fat, and a rise in circulating blood fats called triglycerides (compared to normal cane [glucose] sugar). In research performed at Princeton University (supported by the U.S. Public Health Service), it was discovered that fructose is metabolized to produce fat while glucose is largely processed for energy and/or stored as a carbohydrate, called glycogen, in the liver and muscles.
According to the Centers for Disease Control and Prevention since the introduction of the commercial sweetener 40 years ago in just about everything we eat or drink that required sweetening, rates of obesity in the U.S. have skyrocketed. Obesity of course presents a whole new set of dangers.
I like real butter, unsalted, and real maple syrup, too. But sometimes I like sliced peeled peaches instead of the syrup. I don't like the pancakes to get soggy. I like apples sometimes in the batter, too. Good With applewood smoked bacon. MMM
nothing better than a chocolate chip pancake
I like smooth peanut butter and the thick black kind of syrup they serve at diner restaurants ("real" maple syrup is really thin and I just never got used to it). I'm another American, so I grew up with the fluffy pancakes. On my current calorie counter I can basically only have this for dinner every so often, but since pancake mix is cheap and it's easy to make, I still do it every week or so. I've also made my own diner-style syrup by cooking light corn syrup and mapleine (I think corn syrup is what is called golden syrup in the U.K.). Occasionally I've enjoyed molasses on pancakes, but it's gotten rarer and more expensive since I was a kid, so not often now.
On family pancake nights we have Blackburn's syrup. This is more of a special occasion item because our supply is limited. The Blackburn Syrup Works is in Jefferson, Texas, and they do not have a web page, which is how old-fashioned things are in Jefferson, Texas. :D We get it when my Mom goes to visit my Grandma, who lives in northern Louisiana. She always brings a couple of bottles back.
...was at the super yesterday thought about getting some chocolate syrup for my ice cream. Checking the labels of every brand on the shelf however (even the premium high priced ones), guess what one of the main ingredients is (and I'll give you a hint, it's not chocolate)?
The only ones that don't have it are the "certified organic" brands and they are as prohibitively, if not more, expensive (at least for my budget) as pure maple syrup.
As I am getting on in years I have to watch what I eat more. Since I cut back significantly on products that use the high-fructose as the primary sweetener, I have actually lost weight. It is a bit more expensive (which is why foodstuff producers switched away from the traditional cane/beet, sugars and molasses to embrace High-Fructose) considering I am on such a tight budget, but not having any medical plan, I have to do everything I can to stay healthy. Yeah, in some cases (like flapjacks and waffles) it makes it a bit more "boring" but the issues caused by being overweight especially at an advanced age, are far worse.
It's sad that the things which are often simpler (and thus better) for you have to cost so much more.
Syrup
Peanut Butter & Syrup
Homemade reductions- blueberry usually (minus the gobs of sugar most recipes call for)
Bananas & berries
Kyoto- do yourself a favor, if you want something special like chocolate syrup for ice cream, get a good chocolate bar and melt it down yourself. Even Hershey's bars are good as they don't contain the corn syrup like the actual syrup does.
http://www.thehersheycompany.com/brands/hersheys-bars/milk-chocolate.aspx
I do this kind of stuff as long as I plan ahead. Sauces are the easiest to do at home (I've done bechamel, alfredo (from the bechamel), reductions, bbq, tzatziki, french onion dip, etc). You can really control your ingredients if you do things yourself, and you can get more batches from base ingredients than buying a pre-made jar in the store so the cost is much cheaper (ie $20 bucks for ingredients that makes a ton of batches vs $10 for a single jar).
...never thought of that. Have a Ghiradelli 86% cocoa bar (was on sale), I'll give that a try tonight.
Golden Syrup is traditionally made from Sugar cane. http://www.lylesgoldensyrup.com/ourstory.php
If you do it in the microwave, do it in slow increments to avoid burning it. If you do it over the stove, I'd say go with a double boiler method (boiling water in a pot with a heat-safe glass bowl on top) and stir it constantly. Milk-based products can scorch a pan easily and become a giant mess.
...I was thinking of the "double boiler" method. That's how I warm up Sake to have with my curries and stir fries.