RASPBERRY PANCAKE SYRUP
Homemade Raspberry Pancake Syrup made from fresh or frozen raspberries is a decadent breakfast treat and is excellent on chocolate chip pancakes.
Provided by Krissy Allori
Categories Breakfast
Time 40m
Number Of Ingredients 4
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.
ALMOND PANCAKES WITH RASPBERRY SYRUP
Almond extract in the batter and crunchy chopped salted almonds sprinkled on top give these pancakes a delightful almond flavor. Maple syrup infused with cooked, mashed raspberries makes the perfect topping.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings (makes about 20 pancakes)
Number Of Ingredients 12
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.
BUNCHBERRY AND RASPBERRY SYRUP (FOR PANCAKES)
We have thousands of bunchberries and wild raspberries on our property. This is a great way to use both of them in a healthy, vitamin packed syrup. **I have since used this recipe with blueberries in place of the raspberries with excellent results.
Provided by Backwoods Foodie
Categories Breakfast
Time 15m
Yield 1 cup
Number Of Ingredients 4
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 -- .
Nutrition Facts : Calories 385.6, Fat 1.6, SaturatedFat 0.1, Sodium 7.6, Carbohydrate 99.2, Fiber 16.2, Sugar 80.5, Protein 3.2
RASPBERRY SYRUP
Make and share this Raspberry Syrup recipe from Food.com.
Provided by Vicki G.
Categories Sauces
Time 6m
Yield 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 149.8, Fat 0.1, Sodium 2, Carbohydrate 38.2, Fiber 1.4, Sugar 34.2, Protein 0.2
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