Pancakes and waffles - how do you top them?
- rworange Oct 10, 2011 10:21 AM
I had some pancakes today with organic blueberry syrup. There was some leftover creme fraiche, so I added a dollop. It was a great combo.
What toppings do you use that may be out of the ordinary?
Thinking of future inspiration I found this link with 102 pancakes toppings from national pancake day in February. There are the usual and unusual.
Some of the less usual to me - warmed marshmallows, chocolate mole, sausage gravy, blue cheese (hmmm), beer (???)
While there was some copycatting on some reply, the top reply in this link sounds great
"Whipped cream, drizzled with maple syrup and melted chocolate, with a scoop of Ben and Jerry's ice cream PLUS a spoonful of Nutella on top"
Another interesting idea from that link ... flowers,
Most web replies are repitions of that first link, but I loved this link that had a different holiday idea ... mincemeat and brandied hard sauce
While Chowhound search did NOT turn up anyting relevant, thru google I found this great thread on savory waffles with lots of good links
The blueberry syrup and creme fraiche worked well on the waffle as well.
Guess I'm too mundane. It's usually yogurt, Grade B Amber maple syrup, toasted walnuts, and banana slices or macerated strawberries. Can't for the life of me understand the lure of chocolate chips.
peanut butter and syrup! every time! when im feeling really adventurous, ill branch out to peanut butter and co's dark chocolate dreams, or possibly nutella in a pinch
I like cream cheese and apricot jelly on my waffles. I suppose another kind of jelly would work. Perhaps raspberry. Peanut butter is pretty good too.
I love waffles but as long as the batter recipe is great - I just top with butter. Way too much butter.
My favorite pancakes are made with Jiffy Corn Muffin Mix (yes, I know I could make from scratch but it never turns out how I like it...). I add blueberries and then top with (again) lots of butter and a sprinkle of dark brown sugar.
Syrup is just too heavy for my taste. Sometimes I'll use a drop or two but very rarely.
I played with a savory cheese waffle recipe last year with the idea to top it with some sort of chicken thing. I never really achieved what I was craving so gave up. Wouldn't hurt to try again though - I like the idea in one of your links to add a strip of bacon on top of the batter before closing the iron.
No - my husband likes the Mrs. Butterworth's variety rather than real. Wow - I'm digging a foodie hole that will be difficult to climb out of here.
I love the maple flavor of syrup but it overwhelms the butter flavor for me (seeing a pattern yet?). That's why when I rarely do use syrup I just have - literally - a few drops. I have used maple sugar instead of brown sugar before and do like that. As long as there's plenty of butter...
Red pepper as in fresh bell-like peppers? Or is it something like paprika which sounds good with that combo?
I like the idea of the morels and gravy. Are these for pancakes or waffles? I would go for gravy on a waffle, but on a pancake it sounds wrong. However, I like open face turkey sandwiches where the white bread gets soaked in gravy, so maybe it is a similar thing.