“Today I served a fruit course of a poached pear half with fresh blackberry sauce and berries; our main course was pancakes with caramel bananas and walnuts, garnished with sweetened whipped cream and mint, and served with a side of Edwards of Surry southern sage sausage patties.
This is a good way to use a basic pancake recipe and then get creative with the toppings. The bananas and walnuts are heated in a sauce made with 1 tablespoon butter, 1 tablespoon light kayro syrup, and ½ cup brown sugar; melt and stir over low heat until smooth, then lightly coat banana and walnuts. Spoon this topping over the pancakes and top off with some of the syrup.”
~ Innkeeper Caroline
Caroline’s basic pancake recipe here: http://www.stonehurstplace.com/pdf/recipes/stonehurst-place-signature-pancakes.pdf