HOMEMADE STRAWBERRY SYRUP
Steps:
- In a saucepan, bring sugar and water to a boil. Gradually add strawberries; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Serve over pancakes, waffles or ice cream.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP
These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.
Provided by Chef John
Categories Pancakes
Time 1h35m
Yield 3
Number Of Ingredients 13
Steps:
- Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
- Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
- Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
- Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
- Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
- Top warm pancakes with strawberry syrup.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg
15 MINUTE STRAWBERRY SYRUP RECIPE
Steps:
- Start with three cups of ripe strawberries. Chop off the tops, being very careful not to allow any stems, leaves, or other debris to stick to the fruit.
- Give the berries a very good rinse, and pop them in the small pot with the sugar, water, and lemon juice to start a simple syrup. Sliced strawberries will work well, too.
- Turn on the heat to medium-high and mash the berries as they start to cook.
- Once it reaches a boil, let the syrup boil for five to six minutes.
- While it's boiling, make the slurry of cornstarch and water.
- After the syrup has boiled for five to six minutes and the sugar melts/dissolves, add the cornstarch mix and let it boil another minute.
- The syrup should thicken up by this point. If it has not, let it boil a few more minutes.
- If you think it's still not thick enough, add more slurry and repeat the process. Remember, it doesn't need to be totally thick at this point, it will continue to thicken as it cools.
- You should let it cool to room temperature before serving.
Nutrition Facts : Calories 249 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 5 milligrams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
WAFFLES WITH FRESH STRAWBERRY SYRUP
Provided by Food Network
Time 25m
Yield 8 to 10 (4-inch) waffles
Number Of Ingredients 14
Steps:
- Preheat a waffle iron according to the manufacturer's instructions. Into a medium bowl, sift the flour, baking powder, and salt.
- In a separate bowl, beat together the egg yolks and sugar until the sugar is completely dissolved and eggs have turned a pale yellow. Add the milk, melted butter, and vanilla extract and whisk to combine. Add the flour mixture to the egg-milk mixture and whisk just until blended. Do not overmix. In a third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.Using a rubber spatula, gently fold the egg whites into the waffle batter, being careful not to overmix. Coat the waffle iron with nonstick cooking spray, if required, and pour enough batter in the iron to just cover the waffle grid. Close and cook as per the manufacturer's instructions until golden brown, 2 to 3 minutes. (Do not open the waffle iron for at least 1 minute.) Repeat with the remaining batter.
- Serve immediately with Strawberry Syrup spooned over the top of each waffle.
- In a medium saucepan, combine all the ingredients and bring to a boil. Lower the heat and simmer until the strawberries are soft and the syrup is thickened and reduced by one-third to one-half in volume, 15 to 18 minutes.
- Remove from the heat and let cool to room temperature before serving. (If thinner syrup is desired, strain the hot syrup through a fine mesh strainer into a clean container and let cool.)
STRAWBERRIES IN SYRUP
This is my favorite way to prep strawberries for strawberry shortcake or just to serve with thick creamy Greek yogurt.
Provided by Food Network
Categories dessert
Time 2h7m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Wash the strawberries and remove the green stems. Cut the strawberries and place them in a bowl. Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight. The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.
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- Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves.
- Add the berries and cook gently bubbling until the berries break down, about 10 to 12 minutes, turning the heat to low when it starts to boil. As the berries get softer, break them down with a spatula or the tines of a fork.
- Once the berries are fully broken down, strain the syrup into a jar using a fine mesh sieve or strainer: use a spatula to force it through until all the seeds are strained out. Allow to cool: the syrup will thicken more as it cools. Store refrigerated for up to 3 weeks.
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