Summer Fruits Pancake Syrup

10
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"I originally made this for a recipe contest with buttermilk buckwheat pancakes but I have separated the recipes as each doesn't really need to have the other to enjoy- you might want this syrup on other pancakes or crepes, or the other pancakes with just plain old maple syrup. But if you wish them together, you will be able to ind the buckwheat pancakes in my recipe collection here. You may like to mix and match on the different fruits- just adjust the sugar accordingly, to your taste."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (114.6 g)
  • Calories 120.2
  • Total Fat - 0.3 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 17.1 mg
  • Total Carbohydrate - 30.1 g
  • Dietary Fiber - 1.7 g
  • Sugars - 26.2 g
  • Protein - 1.1 g
  • Calcium - 24.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 12.2 mg
  • Thiamin - 0.1 mg

Step 1

Combine rhubarb, cherries, strawberries, raspberries, sugar, honey, corn syrup, water and lemon juice in a heavy saucepan.

Step 2

Stir mixture over medium-low heat, until sugar dissolves and mixture comes to a boil.

Step 3

Continue to cook, stirring occasionally, until mixture thickens and becomes syrupy.

Step 4

Watch that it doesn't boil over, because it will tend to foam.

Step 5

Do not overcook, as mixture thickens upon standing.

Step 6

If mixture becomes too thick, add water in small amounts after cooling syrup, stirring until smooth, and desired consistency is reached.

Tips & Variations


  • Serve on pancakes, waffles, or crepes.

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