Certainly! Here’s a simple recipe for homemade strawberry pancake syrup:
Ingredients:
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon lemon juice (optional, for a bit of tanginess)
Instructions:
- Prepare the strawberries: Wash the strawberries thoroughly and remove the stems. Slice them thinly or chop them into small pieces, depending on your preference.
- Cook the syrup: In a saucepan, combine the sliced strawberries, granulated sugar, and water. If you like a bit of tartness, add the lemon juice. Stir well to combine.
- Simmer: Place the saucepan over medium heat and bring the mixture to a gentle boil. Once it starts boiling, reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally. The strawberries should soften, and the mixture will thicken slightly.
- Mash or blend (optional): If you prefer a smoother syrup, you can use a potato masher or blend the mixture with an immersion blender until you reach your desired consistency. Be careful when blending hot liquids.
- Strain (optional): If you want a completely smooth syrup without any strawberry seeds, you can strain the mixture through a fine mesh sieve, pressing down with a spoon to extract as much liquid as possible.
- Cool and serve: Allow the syrup to cool slightly before serving. It will thicken further as it cools. Pour the syrup over your favorite pancakes, waffles, or French toast, and enjoy!
- Storage: Any leftover syrup can be stored in a sealed container in the refrigerator for up to a week. Just reheat it gently before serving again.
Feel free to adjust the sweetness or tartness according to your taste preferences. Enjoy your homemade strawberry pancake syrup!
