Cream Cheese Pancakes...what do you do for syrup?

Found a link to Cream Cheese Pancakes in a post earlier today, but I am curious what you would recommend for syrup???

They sound go can you post the link??

I usually flavor the batter with vanilla and some sweetener, then add lots of butter and a sprinkle of powdered sugar...or you can melt down some jelly.

here is the link:  http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html

lol  I don't use much syrup but I do like a lot of butter. If I need a taste of syrup I use a sugar free or reduced sugar syrup, and not very much.

--g

Mmm... butter, never thought to try that, duh!!  Must do that soon!!

If you can tolerate the sugar alcohols, some of the SF stuff isn't bad.

I'm gonna try adding butter as per MajorMom's suggestion.  I also pour on some SF syrup or sprinkle Splenda and LOTS of cinnamon (even though it's on the pancakes, you can never have too much cinnamon).

Generally they're pretty good as is.  I have a tiny taste of the mixture before cooking them to check it tastes good.  Only have a tiny taste of the raw mix though as raw egg white prevents biotin absorption.

Regular full strength syrup on the side in a small cup or ramekin then dip fork in syrup before forking the piece of pancake.  That way you get the flavor without much of the syrup.