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Something to Top Your Best Pancakes

December 12, 1985

Nothing says Sunday morning breakfast like a tall, fluffy stack of hot buttermilk pancakes fresh off the griddle. And what better way to top off the family's favorite breakfast than with syrup made fresh from your kitchen.

The flavors of apple juice, honey and almonds team up for some delicious variations on the maple theme. Treat your family to a special breakfast of eggs, sausage and hot cakes, this weekend . . . but let them do the dishes. MAPLE-FLAVORED SYRUP

1 cup brown sugar, packed

Dash salt

1/2 cup water

1/4 cup butter or margarine

1/4 teaspoon vanilla, optional

1/4 teaspoon maple flavoring

Combine brown sugar, salt, water and butter in large saucepan and cook over medium heat until thick, about 3 to 4 minutes. Add vanilla and maple flavoring. (No butter will be needed on waffles when this syrup is used.) Makes 1 1/4 cups. APPLE SYRUP

1 cup cold water

1 (6-ounce) can frozen unsweetened apple juice concentrate, thawed

1/4 cup sugar

1 1/2 tablespoons cornstarch

1/2 teaspoon ground cinnamon

1/2 teaspoon vanilla

Combine water, apple juice, sugar, cornstarch, cinnamon and vanilla in 1 1/2-quart saucepan and stir over medium heat until mixture simmers and clears, about 10 to 12 minutes. Serve warm over waffles. Any remaining syrup may be refrigerated. Makes about 1 1/2 cups. HONEY-ALMOND BUTTER

1/2 cup honey

1/2 cup butter or margarine, softened

1/4 cup chopped toasted almonds

Beat honey into softened butter and stir in nuts. Makes 1 1/4 cups.

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