Cornmeal Pancakes and Strawberry Syrup

 

 

I’m so glad my husband begged me to make pancakes today, because it gave me a good opportunity to use the strawberries we got for $0.49/pound at Aldi this week! (Special one-day sale we found.)

 

 

Of course, I made my favorite cornmeal pancakes!  If you haven’t checked out that recipe yet, you should!  I had never made a fruit syrup before, but that most certainly didn’t stop me!  I went to my sister’s ever-so-trustworthy website and used her recipe for strawberry syrup.  It was fabulous, so I’m sharing it here.

Strawberry Syrup

(slightly adapted from Tammy’s Recipes.)

2 cup strawberries (fresh or frozen – I had close to 2 1/2)

1/8 cup white sugar (I used just a little more)

1 teaspoon cornstarch (dissolved in a little water)

optional: a teaspoon of lemon juice if your strawberries, like mine, are store-bought and lack the flavor of homegrown strawberries

Directions:

1. Cut strawberries into halves or quarters (depending on preference; if the strawberries are fairly small you may want to leave them whole).

2. Place strawberries in a saucepan, pour sugar on top, and turn burner on medium.  Cover, checking occasionally and stirring until strawberries are soft.

3. When strawberries are done, the mixture should be fairly runny.  Turn off the burner, and mix in the cornstarch/water while stirring.

Tammy added: The syrup can be used hot or can be refrigerated and used cold, depending on your preference.

Is your mouth watering or what?

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