Follow by Email

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.