Makes enough for 12 pancakes

2 tablespoons peanut butter

1 pint heavy whipping cream

1/4 cup powdered sugar

• Whisk together all ingredients in a saucepan. Bring to a boil, lower heat and cook to a sauce consistency, about 12 minutes, whisking frequently. Use to garnish pancakes.

Nutritional information per serving: 163 cal., 16 g fat (10 g sat.), 54 mg chol., 4 g carb., 27 mg sodium, 0 g fiber, 2 g pro.

Lemon Curd

Makes enough for 12 pancakes

Juice and zest of one lemon

4 eggs

3/4 cup sugar

1 tablespoon butter

• Combine lemon juice, zest, eggs and sugar and whisk together in a double boiler until thickened, about 10 minutes.

• Remove from heat and whisk in butter. Refrigerate. Can be made the day before. Spoon over pancakes.

Nutritional information per serving: 98 cal., 3 g fat (1 g sat.), 73 mg chol., 17 g carb., 30 mg sodium, 0 g fiber, 2 g pro.

Ginger Butter

Makes enough for 12 pancakes

1/4 pound (1 stick) softened butter

1/8 cup brown sugar

1/2 teaspoon fresh grated ginger

• Whip together all ingredients by hand or in a mixer until smooth. Refrigerate. Use to top pancakes.

Nutritional information per serving: 79 cal., 8 g fat (5 g sat.), 20 mg chol., 3 g carb., 56 mg sodium, 0 g fiber, 0 g pro.