Sorry PJ - did not realize you responded to my question! The cost comparison at the end of the recipe specifically mentions the Bongo room hence my thought that you were mimicking their delicious pancakes! Anyway, the Bongo Room served their pancakes with a compound butter that contained crushed gingersnaps and brown sugar. It was a delicious complement to the pancakes and (for me at least) negated the need for syrup. I'd love to hear your suggestions on proportions since I can't find a similar recipe online. Wish I lived closer to the Bongo room so I could go back and research in person. Victoria, sounds like you could simply crush some gingersnaps very fine, stir in some brown sugar, then add melted butter till it's the right consistency, tasting for sugar balance along the way. Sound like a plan? PJH

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