EASY HOMEMADE BERRY SYRUP
This berry syrup is easy and super yummy on so many things, especially cheesecake and French toast. The syrup can also be used for pancakes, waffles, crepes, etc.
Provided by Shara Bailey
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 12
Number Of Ingredients 4
Steps:
- Pour frozen berries and 2 cups water into a medium saucepan and cook over medium heat, stirring occasionally, until they have thawed but are not hot. Add sugar and bring to a simmer; cook for about 5 minutes, stirring frequently.
- Mix remaining 1/4 cup water and cornstarch together in a bowl. Add to the berry mixture and cook over medium-low heat to thicken slightly, about 3 minutes.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 16.4 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.4 g, Sodium 1.5 mg, Sugar 12.8 g
CHEATER PANCAKE SYRUP
This was the syrup I grew up with. It tastes fabulous without all the extra work on getting real tapped maple syrup. It's also a cheaper way to have syrup, as these are things I always have in my cupboard.
Provided by Leetah2Hope
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 6m
Yield 24
Number Of Ingredients 5
Steps:
- In a saucepan, combine the white sugar, brown sugar and water. Bring to a boil, and cook for about 3 minutes. Stir in the maple extract and vanilla, and remove form the heat. Let cool, and serve at room temperature. Store in a sealed container in the refrigerator. Be aware that it may crystallize a little if the container is not completely airtight.
Nutrition Facts : Calories 76.8 calories, Carbohydrate 19.7 g, Sodium 0.9 mg, Sugar 19.6 g
PANCAKE SYRUP
My husband has fond memories of this pancake syrup recipe. Every Sunday morning, his dad would get up early to make the family pancakes and homemade syrup. They didn't have much money, but the kids never knew that. What they do remember is that their dad always had time to make their Sundays extra special. -Lorrie McCurdy, Farmington, New Mexico
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
FLUFFY AMERICAN PANCAKES WITH CHERRY-BERRY SYRUP
You'll flip over these next level fluffy American pancakes - the perfect indulgent brunch treat. Serve with our tangy cherry syrup and irresistible maple syrup and bacon
Provided by Cassie Best
Categories Breakfast, Brunch
Time 40m
Yield Makes 12 (serves 2-4, depending on your appetite)
Number Of Ingredients 15
Steps:
- Make the pancake batter up to a day ahead, or just before cooking. Tip the flour, baking powder, cinnamon and 2 tsp sugar into a bowl, add a good pinch of salt and combine with a whisk. Add the eggs, buttermilk or yogurt and milk to the bowl and whisk into a smooth batter. If making ahead, cover and chill until ready to cook.
- Tip the blueberries, cherries, cornflour, 2 tbsp sugar and the vanilla into a pan, and stir until the berries are coated in cornflour. Add 1 tbsp water, then place over a high heat and bubble for a minute or 2 until syrupy but the berries are still holding their shape. Set aside to cool, then remove the vanilla pod, if using. This is best served warm.
- Heat the grill to medium-high and arrange the bacon on a baking tray lined with foil. Set aside. If you have a separate oven, heat this to a low setting (50C/30C fan/gas ½) with a baking tray in it (this is to keep the pancakes warm as you cook them). If not, they can sit under the bacon, just keep a close eye on them.
- Heat a glug of oil in a large, heavy frying pan, wipe the oil around the pan with a piece of kitchen paper, leaving a fine coating of oil on the surface. Transfer the pancake batter to a jug. When the pan is hot but not smoking (keep it over a moderate heat) pour the batter into the pan, making 7-8cm pancakes, with plenty of space between them (you should fit three pancakes in at a time). The batter should sizzle a little as it hits the pan, but not aggressively - adjust the heat if you need to. Cook each pancake until the underside is golden; by this time bubbles should be appearing on the surface and the edges beginning to set, indicating that the pancake is ready to flip over. Use a fish slice to do this. They should take roughly 2 mins on each side. Transfer the pancakes to the warm baking tray. Wipe a little more oil around the pan and continue cooking the rest of the batter in this way. You should make 12 pancakes.
- When you're halfway through the batter, grill the bacon for 4-5 mins on each side until crispy.
- To serve, stack the pancakes with a dollop of mascarpone, bacon, and fruits between each layer, and serve with a jug of maple syrup.
Nutrition Facts : Calories 932 calories, Fat 47 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 29 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 3.1 milligram of sodium
BERRY SYRUP
Use this berry syrup within our Strawberry and Pistachio Ice-cream Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 5
Steps:
- Bring berries, sugar, and the water to a boil in a small saucepan over medium heat; boil 1 minute. Strain through a fine sieve into a small bowl, pressing to extract liquid; discard pulp. Stir in liqueur, if using. Let cool completely.
HOMEMADE BERRY SYRUP (FOR PANCAKES!)
Great for pancakes or for drizzling over cheesecake. Adjust sugar if you get less than 5 cups juice!
Provided by Lubie
Categories Sauces
Time 30m
Yield 5 cups
Number Of Ingredients 2
Steps:
- Wash, stem, and crush fruit in saucepan.
- Heat to boiling and simmer about 10 minutes.
- Pour hot fruit through colander or strainer to remove seeds, then again through cheesecloth or a jelly bag.
- Discard pulp.
- The yield of juice should be about 5 cups.
- Combine juice with sugar and boil in large saucepan for 1 minute.
- Skim off foam.
- it is ready to serve or to can in 1/2 pint jars.
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- In a medium-sized saucepan, combine the berries, sugar and water. Bring the mixture to a boil, then mash and stir with a potato masher while boiling for 2 minutes, or until the berries are soft and plump.
- If you don't like seeds or chunks in your syrup, strain the syrup through cheesecloth to remove the seeds then return to a clean saucepan.
- In a small bowl, combine the cornstarch and cold water and stir until the cornstarch is completely dissolved, then stir into the berry mixture along with the lemon juice and bring to a boil. Boil for 1 minute, or until the mixture thickens slightly.
- Remove the syrup from the heat and let it cool for a few minutes before serving on pancakes, waffles, French toast, or ice cream. Enjoy!
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