Just before the rain turned our gardens into mini-swamps yesterday, the kids and I went out and picked three enormous bowls of strawberries.
With so many strawberries still left over (even after I made three batches–12 pints–of strawberry jam!), we decided to make some strawberry syrup and pancakes for dinner. The kids loved them! I barely had time to take a photo before they were wolfed down, but it was so good it’s worth sharing!
To make strawberry syrup:
It’s so simple to make strawberry syrup. Just crush 1 1/2 or 2 cup of strawberries with a potato masher. Pour it in a saucepan and add 1/4 cup of sugar (roughly, I didn’t measure anything as I made it). Bring to a rolling boil (that you can stir back down). Let it sit for a few minutes, then ladle next to or onto your pancakes.
Here is our beloved buttermilk pancake recipe. A friend passed this recipe on to us and we love it! I have to double or triple this recipe for our family of five. If we triple it, we have pancakes left over to freeze.