In just 20 minutes, you can have fresh homemade strawberry syrup to top your pancakes or your ice cream!
We eat breakfast foods for dinner at our house quite often. Dan works until late, so on the last night when he’s at work I don’t have to worry about what he’s taking for lunch the following day, so I’ll make some breakfast food.
We love switching up the breakfast foods. Sometimes we have Breakfast Casserole Bites, sometimes waffles, sometimes bacon and scrambled eggs. But pancakes end up in there quite a bit, so I can make extras and throw them in the freezer for us to use for quick breakfasts.
Because we eat a lot of pancakes, I like to switch things up so we don’t get bored with them. One of my favorite ways to eat pancakes is with chocolate chips in the pancakes, and peanut butter and syrup on top. Yum. But I also love homemade fruit syrups on my pancakes, like this strawberry syrup.
Homemade strawberry syrup is full of bold strawberry flavor. When you cook the strawberries, they tend to get a stronger flavor, and they taste amazing.
This strawberry syrup recipe makes enough for having syrup on your meal. If you want to make extra to can or store in the refrigerator for a couple weeks, you’ll want to double or triple this recipe.
Strawberry syrup isn’t just for pancakes, either. It’s delicious over ice cream or angel food cake, as a topping for french toast or inside crepes, or even stirred into a mixed drink.
How would you enjoy this strawberry syrup?
Recipe for Strawberry Syrup:
- 4 C. strawberries, chopped
- 1 1/3 C. sugar
- 2 Tbsp. lemon juice
- In a medium saucepan, stir together all ingredients. Stir while cooking over medium heat, until mixture boils.
- Lower heat and continue cooking for 15 minutes.
- Serve warm, or refrigerate any left overs.
Serving Size:1 Servings
Amount Per Serving: Calories: 158 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 2g Sugar: 38g Sugar Alcohols: 0g Protein: 1g