Do you have a similar memory? My parents would occasionally take us out to a pancake house where they had traditional syrup and then exotic fruit flavored syrups as far as the table would allow. I remember thinking that Strawberry Syrup must be the fanciest thing on the planet. I would have thought that forever as an impressionable, darling kidlet.
I started reading labels as a less darling adult and understood that these syrups typically contain no trace of berries. Boo.
But I never panic about these silly discoveries because I am armed with a kitchen, food processor, and spatula. I can whip up my very own syrup and it will have glorious berries and I will drizzle it all over my pancakes. And crepes. And ice cream.
Enjoy the recipe. Try it out with any other berry that you fancy. Here’s to actual fruit!
Bright, flavorful syrup for your favorite pancakes, waffles, or crepes.
- 2 Cups Frozen Strawberries, thawed, keep the juices
- 2 Tablespoons - 1/4 Cup Honey,Sugar, or Pure Maple Syrup
- 1 Tablespoon Corn Starch
- Puree your thawed strawberries and juices with a food processor, blender, personal blender, or hand blender. Put into a medium sized saucepan and heat on medium high. Add the sweetener and continue to stir until it's just about ready to boil. In a small bowl, put your corn starch and a tablespoon of cold water. Stir until corn starch is completely dissolved. Add the dissolved corn starch into your strawberry puree and stir. Continue to stir until the syrup has returned to a low boil and thickened a bit. Serve with pancakes, waffles, crepes, and ice cream. You can also use it to flavor milk.
Try drizzling this syrup on top of these waffles!