Fruit Pancake Syrup: Difference between revisions
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# Put the corn starch in a glass with 1/4 cup cold water and stir it up. | # 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. | # Make the fruit into pieces around the size of blueberries or blackberries. | ||
# Put the fruit in a saucepan and add | # Put the fruit in a saucepan and add maybe 1/4" to 1/2" water (.75 - 1.5 cm). Just enough to distribute the heat to the fruit. | ||
# Bring to a simmer. | # Bring to a simmer. | ||
# Once simmering, add everything except the corn starch mix | # Once simmering, add everything except the corn starch mix | ||
Revision as of 04:05, 26 November 2020
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 2 - 4 (the pictures on the right are a 1/2 pound fruit batch on a single plate).
- 1/2 pound fruit
- 1/4 cup cold water
- 1 tsp corn starch
- 1 Tbsp granulated sweetener
- 1 tsp vanilla
- 1 tsp lemon zest
- 1 Tbsp lemon juice
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 (.75 - 1.5 cm). 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