Raspberry puree for pancakes?!
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Answers: Hey, I'm trying to eat much healthier and thinking I might have pancakes for breakfast tomorrow. I know that regular pancake syrup is basically all sugar so I was just wondering, would it be icky if I pureed raspberries in a blender and used that as my syrup? I like the tart in raspberries and usually make slushies with them as a snack but what do you think? Anything you couls suggest to add to it maybe? or just try it like that? Thanks in advance.
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the best bet is to cook them down with sugar, then put it through a seive or strainer to get out the seeds. you can use fresh, but frozen work just as well and are cheaper.
Raspberry Syrup
2 cups granulated sugar
1/2 cup cold water
2 cups fresh or frozen raspberries
1/2 teaspoon vanilla or almond extract
Combine sugar and water in saucepan. Bring to boil; add raspberries. Boil 3 minutes, then remove from heat. Add vanilla.
Line a strainer with cheesecloth, setting it over a bowl. Let mixture drain for 2 hours.
Discard seeds and pulp, and return liquid to saucepan. Boil about 12 minutes, reducing syrup by half the original volume. Skim off foam.
I think you will find that they still need a bit of sugar but definitely less than syrup. Something I like from childhood my grandma used to fix is rhubarb cooked with just a little sugar on top of hot cereal or pancakes/waffles. You could also try sliced fresh fruit like peaches or strawberries.
What you think you can try, is a gppd try out and add some orange pulp with it to make it little more tingy.
Very good idea. I love to snack on raspberries with maple syrup, just on their own.