Triple Berry Syrup
4 cups mixed frozen berries
1/3 cup raspberry jam (I used this homemade Raspberry Nectarine Jam)
1/4 cup sugar
1/4 cup water
1/2 Tbs cornstarch
Combine berries, jam and sugar in a saucepan. Mix together water and cornstarch and mix into berries in pan. Over medium heat, cook sauce until thickened and just barely beginning to boil. Serve warm or cold. Refrigerate leftovers.
Makes about 3 cups syrup.
Serve over Waffles, Pancakes, Cheesecake, Ice Cream
Recipe adapted from Our Best Bites
Homemade Maple Syrup
2 cups granulated sugar
¼ cup packed light or dark brown sugar
2 Tbs honey or corn syrup (dark or light)
1 cup water
1 tsp pure maple extract
1 tsp pure vanilla extract
In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 5 minutes before stirring in the maple and vanilla extracts. Pour the hot syrup into a mason jar and immediately seal with lid and ring. As it cools the jar seals. Store unrefrigerated for 1-2 weeks, or in the refrigerator for up to 2 months. Reheat before serving, if desired.
Makes about 2 ½ cups
Recipe adapted from Mel’s Kitchen Cafe
Vanilla Buttermilk Syrup
1 ½ cups white or brown sugar (I use half white, half brown)
1 cup buttermilk
½ cup (1 stick) butter
2 Tbs dark corn syrup
1 tsp baking soda
pinch of salt
1 vanilla bean, split and scraped**
Combine sugar, buttermilk, butter, corn syrup, baking soda, salt and vanilla bean (both seeds and split pod) in a large pot (mixture will increase drastically in volume while cooking from the reaction between buttermilk and baking soda. Use a LARGE pot: soup pot size). Bring to a boil over medium heat. Reduce heat to maintain a low simmer and cook, stirring, for about 10 minutes, or until syrup is a light golden brown. Remove from heat. Remove and discard vanilla bean pod. Serve warm.
Store in refrigerator. Syrup will thicken to a soft caramel consistency in the refrigerator. Reheat before serving.
Serve over Waffles, Pancakes, Ice Cream, or anywhere you would use a caramel sauce.
** You can substitute 1 tsp vanilla extract for the vanilla bean, if desired. Stir vanilla extract into syrup AFTER cooking and removing from heat.
What would a waffle be without a perfect topping?
Waffles are a great canvas for a variety of syrups or fruit toppings.
Here are some of the things we have been pouring in those deep waffle pockets. Click through the titles to go to a page with the topping recipes.
Vanilla Buttermilk Syrup
Blueberry Syrup (with some additional fresh blueberries).
Also great on Cheesecake!
Pure Maple Syrup (no recipe)
Homemade Maple Pancake Syrup
Fresh Berries and Cream (no recipe)
Triple Berry Syrup
Happy Waffle Making!
Another jam we made last week was a seedless raspberry nectarine freezer jam (recipe from Kitchen Simplicity via Simple Bites). The flavor of the nectarines really complimented the raspberries. It did not set quite as firmly as some other jams, but that was perfect on these pancakes!
Next year I will definitely make this jam again, but I will try to make it lower sugar and as a regular canned jam, instead of a freezer jam.
I love these freezer containers from Ball! Perfect for jam.
Little A wanted pancakes with jam and sausage for his birthday breakfast on Thursday. This sweet jam was a perfect topping for these healthy, but delicious, pancakes.
I make these pancakes with kefir and whole wheat berries, blending them and then letting the mixture sit overnight. A quick blend again in the morning with an egg and some leavening, and they were ready to throw on the griddle!
They can also be made all in the same day, but the batter thickens up more if it is allowed to sit. For a slightly different flavor, try using other grains; often I will add some whole oat groats in place of part of the wheat.
Raspberry Nectarine Freezer Jam
3 nectarines, pitted and chopped (do not peel)
2 cups raspberries
1 Tbs lemon juice
4 cups sugar, divided
3/4 cup water
1 package powdered fruit pectin
Use a blender or food processor to puree nectarines and raspberries. Strain through a sieve to remove seeds. Add lemon juice and 2 cups sugar; let sit 10 minutes.
Stir water, pectin and 2 cups sugar together in a small saucepan. Bring to a hard boil; boil for 1 minute.
Stir into fruit mixture for 2 minutes or until sugar is dissolved.
Spoon into freezable containers and allow to sit, sealed, at room temperature until set (up to 24 hours).
Store in the fridge for 3 weeks or in the freezer for 6 months.
Yield: about 6 half-pint containers
Adapted from Simple Bites
Whole Wheat Blender Pancakes
1 cup wheat berries, oat groats, rolled oats or other whole grain
1 1/4 cups kefir or buttermilk or 1 cup milk
1/4 cup melted butter or coconut oil
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 tsp vanilla extract
1 Tbs honey or 1 pkt Stevia
Combine wheat berries (or other grains) and kefir (or buttermilk or milk) in a blender. Blend for 2-3 minutes. Let the mixture of grain and milk sit on the counter for 1 hour or overnight (refrigerate if using regular milk).
After letting the mixture sit, blend the grain/milk mixture again for about 1 minute. While blender is running, add the egg and melted butter. Add baking powder, salt, baking soda, vanilla and sweetener and blend just until combined.
Cook pancakes on a hot griddle.
Makes about 12 pancakes.