Vanilla Cream Syrup:

1/2 cup sugar
1/2 cup light corn syrup
1/2 cup whipping cream
1 tsp. vanilla
1 nectarine, diced

Combine sugar, corn syrup and cream in a one quart pan. Cook stirring constantly, over medium heat, until sugar is dissolved. Simmer two minutes or until syrup thickens slightly. Remove from heat. Stir in vanilla and nectarine.

Pancakes:

1/2 cup water
2 tbsp. butter, melted
Vanilla Cream Syrup (recipe follows)

Prepare Vanilla Cream Syrup; set aside.

Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Combine eggs, yogurt, and water in medium bowl. Whisk in butter. Pour liquid ingredients all at once, into dry ingredients. Stir until moistened.

Preheat griddle or large skillet over medium heat; grease lightly. Pour about 1/4 cup batter onto hot griddle for each pancake; spread batter out to make 5 inch circles. Cook until tops are bubbly and appear dry; turn and cook until browned, about two minutes.

Makes about 8 pancakes.

Serve with Vanilla Cream Syrup.