Make a special pancake breakfast by foregoing the usual maple syrup with these delectable pancake toppings in 15 minutes or less.
Lemon Vanilla Ricotta Whip Topping
½ cup heavy cream, cold
1½ tablespoon honey, plus more to taste
½ teaspoon vanilla extract
½ cup ricotta cheese, drained
1 teaspoon lemon zest, plus more for garnish
1 tablespoon fresh lemon juice
4 lemon twists, for garnish
1. Add the heavy cream to a blender and blend on medium-low speed for 30–45 seconds, until stiffly whipped.
2. Add the honey, vanilla, ricotta, 1 teaspoon lemon zest, and the lemon juice and blend for 10 seconds, until smooth and well combined. Add more honey to taste, if desired.
3. Spoon the ricotta mixture into a bowl and refrigerate for at least 5 minutes, or until ready to serve, to firm up slightly.
4. Dollop ¼ cup of the ricotta mixture on top of each pancake and garnish each with more lemon zest and a lemon twist.
Caramelized Banana Topping
½ cup brown sugar
1 teaspoon ground cinnamon
2 large or 3 medium bananas
¼ cup (½ stick) salted butter
½ teaspoon vanilla extract
3 tablespoons heavy cream
1. Peel the bananas and cut crosswise into ½-inch rounds.
2. Add the brown sugar and cinnamon to a large zip-top bag, then add the bananas. Seal the bag and shake until the banana slices are well coated.
3. Melt the butter a large nonstick skillet over medium heat. Stir in the vanilla, then add the bananas and stir to coat. Arrange the banana slices in a single layer and cook for 3–4 minutes, until browned. Flip the bananas using tongs and cook for another 3–4 minutes to brown the other side. Be careful not to burn the sugar; reduce the heat if necessary.
4. Remove the browned bananas from the skillet with the tongs, then add the heavy cream to the remaining sauce in the skillet, whisking for a few seconds until a smooth caramel forms. Remove the pan from the heat.
5. Top each pancake with the bananas, then drizzle with the caramel sauce.
Chocolate Peanut Butter Drizzle Topping
½ cup water, plus more if needed
1 cup sugar
½ cup cocoa
½ cup creamy peanut butter
¼ teaspoon kosher salt
¼ cup chopped roasted peanuts
¼ cup shaved chocolate
1. Add the water to a medium saucepan and bring to a simmer over medium heat. Add the sugar and the cocoa powder and cook, whisking constantly, for 2–3 minutes, or until the sugar dissolves and the mixture thickens slightly.
2. Whisk in the peanut butter and salt until smooth, then remove the pot from the heat. If the sauce is too thick, whisk in warm water, 1 tablespoon at a time, until it reaches your desired consistency.
3. Drizzle about 3 tablespoons of the sauce over each pancake. Garnish each with 1 tablespoon chopped peanuts and 1 tablespoon shaved chocolate. Any leftover sauce will keep in an airtight container in the refrigerator for up to 3 days.