SYRUPS: There is life beyond maple. Start with 2 cups maple syrup. Add the grated rind of half an orange and 1/3 cup orange juice; or 1/3 cup orange juice and 1 tsp ground ginger or 2 tbsp. lemon juice and the grated rind of half a lemon.
FLAVORED BUTTERS: Take 1 cup softened butter or margarine and add the flavor of your choice. Consider dates and walnuts, dried apricots and pecans, honey and ground macadamia nuts or the suggestions that follow.
HONEY-PECAN BUTTER: Toast pecans in a 350 degree oven for 8 minutes and cool, then chop. Beat 1/2 cup butter until fluffy, then add 1/4 cup honey. Mix in 1/3 cup pecans.
AUTUMN BUTTER: Beat 1/4 cup firmly packed brown sugar or honey, 1 teaspoon pumpkin-pie spice and 1/4 cup whipping cream into 1 cup softened butter.
YOGURT DRESSING: Whisk 3 parts yogurt with 1 part honey, molasses or maple syrup.
BLUEBERRY SAUCE: Put 2 tbsp. of water in a small, non-reactive saucepan. Throw in a generous helping of fresh or frozen blueberries. Cook, partially covered, until they release their juice. Too tart? Add a dash of sugar and lemon juice. Serve chunky, or puree in a blender. Strawberry, blackberries and raspberries work well, too.
APPLE-BANANA compote: Slice 1 small tart apple and 1 banana. Melt 2 tbsp. of butter in a skillet. Saute the fruit until mushy. Serve with maple syrup on top of pancakes.
APPLESAUCE DELIGHT: Puree in a blender 1 1/2 cups unsweetened applesauce, 3 tbsp. unsulfured molasses and 1 tbsp. sugar. Transfer the sauce to a small saucepan. Heat and serve.
OTHER TOPPINGS: Top pancakes with toasted pecan halves, sliced bananas or berries, a cup of whipped cream flavored with 1 tbsp of maple syrup, or 1/2 cup of sour cream with 1 tbsp of jam or preserve.
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