Bunchberry And Raspberry Syrup For Pancakes Recipes

RASPBERRY SYRUP RECIPE

Steps:

• Add all ingredients to Blender, and blend until smooth.
• Transfer mixture into a syrup container or glass measuring cup with spout.
• Drizzle over your pancakes {or even on top of ice cream} and ENJOY!!

BLUEBERRY AND RASPBERRY PANCAKE TOPPING

Steps:

• Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

BLACKBERRY PANCAKE SYRUP

Steps:

• Combine water and sugar in a saucepan. Cook and stir over medium heat until sugar dissolves. Stir in blackberry jam and heat until smooth. Remove from heat and allow to cool.
• Pour in a resealable container and refrigerate until ready to use.

RASPBERRY SYRUP

Steps:

• In a medium saucepan, combine sugar and cornstarch.
• Stir in water.
• Over medium heat, bring mixture to a boil.
• Cook until thickened, stirring constantly.
• Stir in the raspberries.

PANCAKE SYRUP

Steps:

• In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.

RASPBERRY PANCAKE SYRUP

Steps:

• Combine berries and half of the water in a medium sized pot. Bring to a boil over high heat and then reduce heat to medium and cook for 15-20 minutes. Add remaining water, bring to a boil for a couple of minutes, then remove from heat. Strain mixture thru a fine mesh strainer into a clean bowl using a rubber spatula to press as much pulp through the strainer as possible; discard solids. This left me with 3/4 cup dark red raspberry juice.
• Rinse out any pulp or seeds that may remain in pot and then add hot strained raspberry juice back in. Add sugar and bring to a boil over medium heat. Reduce heat to low and cook for 5-10 minutes, until slightly thickened. Remove from heat. Stir in vanilla.
• Allow syrup to cool from hot to warm, then serve over pancakes. Syrup will thicken as it cools.
• Will keep for a week or two if stored in an airtight container in the refrigerator.

BUNCHBERRY AND RASPBERRY SYRUP (FOR PANCAKES)

Steps:

• Cook all together on stove until soft, about 10 minutes. Press through a sieve or colander to separate syrup from pulp. Serve on pancakes, waffles, etc -- .

ALMOND PANCAKES WITH RASPBERRY SYRUP

Steps:

• Preheat the oven to 200 degrees F. Bring the raspberries and maple syrup to a boil in a small saucepan over medium heat. Reduce the heat to a simmer and cook until the berries soften and the syrup takes on a pinkish color, 7 to 8 minutes. Remove from the heat and mash the berries with a potato masher or fork. Strain the syrup. Keep warm or set aside to cool to room temperature.
• Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the milk, eggs, vanilla and almond extracts together in a medium bowl until combined. Whisk in the melted butter. Add the milk mixture to the flour mixture and stir until it just comes together in a thick lumpy batter.
• Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter for each pancake into the skillet. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked through in the center, about 1 minute more.
• Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the raspberry syrup and chopped almonds.

RASPBERRY PANCAKES

Steps:

• Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.