Fruit Pancake Syrup: Difference between revisions
Jump to navigation
Jump to search
(Created page with "* 1/2 pound fruit * 1 cup water * 1 tsp corn starch * 1 Tbsp granulated sweetener * 1 tsp vanilla * 1 tsp lemon zest * 1 Tbsp lemon juice # Make the fruit into pieces the siz...") |
No edit summary |
||
| (29 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
[[File:pancakes_and_blackberry_compote.jpg|thumb|Cooking Pancakes and Blackberry Syrup (yes, really, they're blackberries - they got really red when they started simmering - or maybe it was a reaction to the acid in the lemon juice?)]] | |||
[[File:pancakes_with_blackberry_compote.jpg|thumb|Serving Pancakes with Blackberry Syrup]] | |||
[[File:Pancake with blueberry syrup sm.jpg|thumb|Pancakes with blueberry syrup. Forced perspective with an elevated small plate and normal size setting. EOS 70D with an EF-50mm at f1.4.]] | |||
Quick and delicious, this warm fruit syrup will relegate your Mrs. Butterworth's to the back of the pantry. With a little practice, you'll be able to do it while you're cooking pancakes and only add a couple minutes to the total time to make a batch. See the recipe for [[Pancakes]]. | |||
= Ingredients = | |||
Serves ? - depends how much you put on one set of pancakes (the pictures on the right are a 1/2 pound fruit batch on a single plate, and it was a bit excessive). | |||
* 1/2 pound fruit | * 1/2 pound fruit | ||
* 1 cup water | * 1/4 cup cold water | ||
* 1 tsp corn starch | * 1 tsp corn starch | ||
* 1 Tbsp granulated sweetener | * Some more water | ||
* 1 - 2 Tbsp granulated sweetener (to taste, add more with sour fruit) | |||
* 1 tsp vanilla | * 1 tsp vanilla | ||
* 1 tsp lemon zest | * 1 tsp lemon zest | ||
* 1 Tbsp lemon juice | * 1 tsp - 1 Tbsp lemon juice (to taste) | ||
= Directions = | |||
# Make the fruit into pieces the size of blueberries. | # Put the corn starch in a glass with 1/4 cup cold water and stir it up. | ||
# Put the fruit in a saucepan and add water to | # Make the fruit into pieces around the size of blueberries or blackberries. | ||
# Bring to a | # Put the fruit in a saucepan and add maybe 1/4" to 1/2" water. Just enough to distribute the heat to the fruit. | ||
# Bring to a simmer. | |||
# Once | # Once simmering, add everything except the corn starch mix | ||
# Simmer for 5 minutes | # Simmer for 5 minutes | ||
# | # Stir the corn starch up again and slowly add it while stirring | ||
# Simmer until desired thickness | # Simmer until desired thickness | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
Latest revision as of 21:31, 6 February 2021
Quick and delicious, this warm fruit syrup will relegate your Mrs. Butterworth's to the back of the pantry. With a little practice, you'll be able to do it while you're cooking pancakes and only add a couple minutes to the total time to make a batch. See the recipe for Pancakes.
Ingredients
Serves ? - depends how much you put on one set of pancakes (the pictures on the right are a 1/2 pound fruit batch on a single plate, and it was a bit excessive).
- 1/2 pound fruit
- 1/4 cup cold water
- 1 tsp corn starch
- Some more water
- 1 - 2 Tbsp granulated sweetener (to taste, add more with sour fruit)
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 tsp - 1 Tbsp lemon juice (to taste)
Directions
- Put the corn starch in a glass with 1/4 cup cold water and stir it up.
- Make the fruit into pieces around the size of blueberries or blackberries.
- Put the fruit in a saucepan and add maybe 1/4" to 1/2" water. Just enough to distribute the heat to the fruit.
- Bring to a simmer.
- Once simmering, add everything except the corn starch mix
- Simmer for 5 minutes
- Stir the corn starch up again and slowly add it while stirring
- Simmer until desired thickness