Simple Strawberry Syrup For Pancakes Recipes

SIMPLE STRAWBERRY SYRUP

Steps:

• Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

STRAWBERRY PANCAKES WITH MAMMA CALLIE'S SYRUP

Steps:

• Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
• Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
• Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not over mix or you'll end up with tough and chewy pancakes!
• Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
• Arrange the pancakes on individual plates and serve with the syrup.

SIMPLE STRAWBERRY SYRUP (FOR PANCAKES)

Steps:

• Combine geletin, cornstarch, and sugar in a large saucepan.
• Add water and stir to combine.
• Add strawberries and mash (I use my potato masher) to break into small pieces.
• Heat over medium-high heat until mixture boils.
• Continue to boil for 1 minute or until syrup thickens.
• Cool.
• Store in fridge.
• Warm syrup to serve.

STRAWBERRY PANCAKES WITH STRAWBERRY SYRUP

Steps:

• follow directions on the back of the pancake mix box and add the diced strawberries to the mix.
• cook the pancakes.
• Syrup:.
• poor the water and strawberries in a deep big pan and bring to a boil.
• Cover the pot and simmer the strawberries for 10 minutes.
• Poor hot into the blender. Blend.
• strain the sauce back into the pot and bring to a boil once again. (throw pulp away of course).
• Slowly add the 1 cup of sugar to sauce and stir. Skim off the foam.
• ENJOY.

HOMEMADE STRAWBERRY SYRUP

Steps:

• In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.

15 MINUTE STRAWBERRY SYRUP RECIPE

Steps:

• Start with three cups of ripe strawberries. Chop off the tops, being very careful not to allow any stems, leaves, or other debris to stick to the fruit.
• Give the berries a very good rinse, and pop them in the small pot with the sugar, water, and lemon juice to start a simple syrup. Sliced strawberries will work well, too.
• Turn on the heat to medium-high and mash the berries as they start to cook.
• Once it reaches a boil, let the syrup boil for five to six minutes.
• While it's boiling, make the slurry of cornstarch and water.
• After the syrup has boiled for five to six minutes and the sugar melts/dissolves, add the cornstarch mix and let it boil another minute.
• The syrup should thicken up by this point. If it has not, let it boil a few more minutes.
• If you think it's still not thick enough, add more slurry and repeat the process. Remember, it doesn't need to be totally thick at this point, it will continue to thicken as it cools.
• You should let it cool to room temperature before serving.

CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP

Steps:

• Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
• Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
• Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
• Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
• Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
• Top warm pancakes with strawberry syrup.