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Saturday, July 12, 2014

Very Berry Summer Pancake Syrup

You bought strawberries on sale. You have blueberries left over from your Fourth of July flag cake. The blackberry, mulberry, and/or black raspberry bush in your yard is bursting with ripe fruit. At least, that's what happened to me! Celebrate a beautiful summer morning with waffles or pancakes topped with succulent summer berries. 

1 cup brown sugar
1 cup water
2 Tbsp butter
1/4 tsp salt
2 cups mixed berries

Stir ingredients together in a saucepan. Heat to boiling, then simmer uncovered for 20 minutes stirring occasionally. Mash the berries with the back of a wooden spoon to break them up as they cook. Let stand for at least 10 minutes to thicken and cool; serve on waffles, pancakes, ice cream, cake, or anything you like.