All right, so in my last post I gushed about my love for pancakes. Now although those banana pecan pancakes would be lovely with maple syrup, sometimes it’s nice to switch it up a bit. Lately I’ve been making this strawberry sauce to ladle onto pancakes, French toast, and directly into my mouth. 😀 And this is so simple it’s practically a non recipe. Woohoo!
When I was little and we went out to eat I ALWAYS loved getting pancakes. Was it because sometimes I got chocolate chips inside? Yes! Was it because they were fluffy? Yes! But there was another reason too: the caddy of syrups. Haha. I have warm memories just thinking about it.
I’m not really sure what that thing was called, so I’m just making up the term “caddy of syrups”. Basically, you’d order pancakes or waffles and your meal would be served with four little metal dispensers of different syrups. To a kid who loves sugar this was the jackpot. It’s kind of like when you order fajitas, you know? Everyone loves when they’re meal comes with a bunch of accessories. 😉
Anyway, there was usually a regular syrup, a blueberry syrup, maybe a peach one, and then a sugar free option. That last one had no appeal to a sugared up ten year old. 😀 I have no idea if they even do this in most restaurants anymore. Last time I ordered pancakes at a restaurant it just came with the whole bottle of syrup. Odd.
This sauce is great for pancakes, but I also really like it on top of Greek yogurt, as you can tell. And it’s really yummy layered into a parfait.
How sweet you want this sauce is really all up to you, which I like, and it has a lot to do with how sweet your frozen strawberries are to begin with. I usually go for about 2 to 2 1/2 teaspoons of sugar for mine, and it still has a little bit of that tangy taste, which I like. But if you like you’re sauce really sweet, or if you’re making it for kids, I’d suggest using more. This sauce keeps really well in the fridge, but it does thicken up, which I find pleasant. If you take it out of the fridge I’d suggest heating it up for a few second in the microwave before pouring it on your cakes.
Happy breakfast! 🙂
- 2 cups chopped frozen strawberries
- Squirt of lemon juice
- 2+ tsp sugar, or more depending on taste preference
- Put the strawberries in a small saucepan over medium low heat and add the lemon juice and sugar.
- Cook strawberry mixture down until the strawberries have broken down and it's become a thick sauce, about 12 to 15 minutes.
- Place in a blender and pulse until smooth. Strain through a fine mesh strainer if desired to remove seeds.