STRAWBERRY SYRUP FOR PANCAKES RECIPES RECIPES

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STRAWBERRY JAM | ALLRECIPES



Strawberry Jam | Allrecipes image

This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.

Provided by Katharine

Categories     Side Dish    Sauces and Condiments    Canning and Preserving Recipes    Jams and Jellies Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 5 cups

Number Of Ingredients 3

2 pounds fresh strawberries, hulled
4 cups white sugar
¼ cup lemon juice

Steps:

  • In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Nutrition Facts : Calories 85 calories, CarbohydrateContent 21.9 g, FatContent 0.1 g, FiberContent 0.5 g, ProteinContent 0.2 g, SodiumContent 0.2 mg, SugarContent 21.1 g

DUTCH PANCAKES | ALLRECIPES



Dutch Pancakes | Allrecipes image

My family moved here from Holland just before I was born. These pancakes, a little thicker and eggier than a crepe, are eaten in our family for breakfast or for dinner. Serve rolled and topped with real maple syrup, fried apples, jam, or sugar. Leftovers are good eaten cold.

Provided by Cathy Wiechert

Categories     Breakfast and Brunch    Pancake Recipes

Total Time 1 hours 35 minutes

Prep Time 5 minutes

Cook Time 1 hours 0 minutes

Yield 16 pancakes

Number Of Ingredients 6

6 large eggs
1?¾ cups all-purpose flour, or as needed
1?¼ cups milk, or more as needed
1 tablespoon white sugar
1 tablespoon vegetable oil
1 tablespoon unsalted butter, or more as needed

Steps:

  • Beat eggs with a wire whisk in a large bowl. Add 1 3/4 cups flour and whisk until mixture is smooth. Whisk in 1 1/4 cups milk, sugar, and oil. Batter should be the consistency of buttermilk; add additional flour or milk if needed. Let batter stand at room temperature for 30 minutes.
  • Heat a small, heavy skillet over medium heat. Add 1 teaspoon butter and melt. Add 1/4 cup pancake batter and tilt pan to coat the bottom. Cook until pancake is nearly dry on top, about 2 minutes. Flip and cook on the other side until browned, about 2 minutes. Pancake may curl slightly and that is normal, but if it curls too much add more milk to remaining batter. Stack pancake on a plate and repeat to make remaining pancakes, adding remaining butter as needed.

Nutrition Facts : Calories 206 calories, CarbohydrateContent 24.5 g, CholesterolContent 146.4 mg, FatContent 7.9 g, FiberContent 0.7 g, ProteinContent 8.8 g, SaturatedFatContent 2.9 g, SodiumContent 68.9 mg, SugarContent 3.7 g

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