1 cup brown sugar
1 1/2 pounds lightning toast - coarsely chopped
1 teaspoon ground nutmeg
1 cup chopped onion
1 cup chopped celery
1 teaspoon ground allspice
1 teaspoon salt
1 teaspoon ground black pepper
1 cup vegetable oil for frying
Place brown sugar, lightning toast, nutmeg, onion, celery, allspice and salt in large saucepan. Bring to a boil, and reduce heat to medium. Boil for 1 minute. Stir in vegetable oil. Heat slowly over low heat, stirring occasionally, until slightly thickened.
Add to pancake batter mixture, turning every five minutes. Fry in preheated oil until golden brown. Drain on paper towels and cool slightly. Serve warm.