SYRUP RECIPE FOR PANCAKES RECIPES

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SIMPLE STRAWBERRY SYRUP RECIPE | ALLRECIPES



Simple Strawberry Syrup Recipe | Allrecipes image

My nephew loves strawberry milk. This simple recipe came from an attempt to create a more natural substitute for the strawberry syrup sold in stores. I even use it in my own beverages!

Provided by Daniel Maynard

Categories     Side Dish    Sauces and Condiments    Syrup Recipes

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 15 servings

Number Of Ingredients 3

1 cup water
1 cup white sugar
2 cups quartered strawberries

Steps:

  • Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

Nutrition Facts : Calories 58.1 calories, CarbohydrateContent 14.9 g, FatContent 0.1 g, FiberContent 0.4 g, ProteinContent 0.1 g, SodiumContent 0.7 mg, SugarContent 14.3 g

RICOTTA PANCAKES WITH BLACKBERRY ORANGE SYRUP RECIPE



Ricotta Pancakes with Blackberry Orange Syrup Recipe image

Switch up your breakfast routine with these luscious ricotta pancakes!

Provided by Woman's Day Kitchen

Categories     breakfast    main dish

Total Time 40 minutes

Prep Time 40 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

1 navel orange
1 package frozen blackberries
1 tsp. cornstarch
1/2 c. granulated sugar
2 tbsp. granulated sugar
1/4 c. pure maple syrup
3/4 c. all-purpose flour
3/4 c. whole-wheat flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 c. whole milk
2 large eggs
1 c. ricotta
1 tsp. honey

Steps:

  • Cut away the peel and white pith of the orange. Working over a small saucepan to catch any juices, cut the segments from the connecting membrane, then squeeze the juices from the membrane into the pan. Cut the segments in half, place them in a bowl and set aside. Add the blackberries, cornstarch, and 2 tablespoons sugar to the saucepan and bring to a boil. Reduce heat and simmer, stirring often, until the sauce thickens to a syrupy consistency, 10 to 12 minutes. Remove from the heat and stir in the maple syrup. In a large bowl, whisk together the flours, baking powder, salt, and remaining 1/2cup sugar. In a second large bowl, whisk together the milk, egg yolks, and 1/2 cup ricotta. Add the milk mixture to the flour mixture and whisk until fully incorporated. In a medium bowl, beat the egg whites until stiff peaks form, then gently fold into the batter. Heat a large nonstick skillet over medium-low heat. Check the heat by sprinkling with water-when the water bubbles and evaporates immediately, pour 3 scant 1/4 cupfuls of batter into the skillet. Cook the pancakes until bubbles begin to burst around the edges and in the center, 2 to 3 minutes. Using a spatula, peek under the pancakes to check that they are golden brown, then carefully flip them. Cook the pancakes 1 minute more, checking to make sure the underside is golden brown. Transfer to a baking sheet, cover loosely with foil and keep warm in a low oven. Repeat with the remaining batter (if your pancakes stick, wipe the skillet with 1 teaspoon canola oil before cooking the next batch). In a small bowl, stir together the honey and remaining 1/2 cup ricotta. Serve the pancakes with the syrup, ricotta, and reserved orange segments.

Nutrition Facts : Calories 529 calories

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