At Saturday’s farmers’ market I felt like I’d gone beneath the deck of a pirate ship to find multiple treasure chests overflowing with rubies.
Here in South Carolina the strawberry is the gem of the Spring.
There are farms that make an entire year’s living off a berry patch. Some let you pick, others do the work for you.
I look forward to buckets of berries every April.
I’ve already made strawberry shortcake cupcakes and a fruit salad.
Sunday morning I started to make breakfast. My partner in cuisine crime’s kids were with us for the weekend. They love chocolate chip pancakes.
As I planned to beat up the batter, I saw the container of strawberries sitting there.
I don’t know about you, but I love a chocolate-covered strawberry. Rich chocolate, sweet but slightly tart berries. Who says you can’t have that decadent duo at breakfast? Not me!
You can do it by making my strawberry maple syrup to top your chocolate chip pancakes.
But listen, or I guess it would be read: You have to use good, pure maple syrup.
If the bottle is in the shape of a woman or it’s named after one, move on. The real stuff is pricey, but it’s worth it.
Here’s what you need:
1 ½ cups of sliced fresh strawberries (about 12 berries, stems removed)
½ cup pure maple syrup
Pinch of salt
Put the sliced berries into a small pan. Top with the maple syrup and the pinch of salt.
Turn the heat up to medium-high. Stir the syrup and berries together.
Bring the mixture to a boil and let it bubble for 3-4 minutes. Stir it while it bubbles.
Reduce the heat to low and let it hang out while you make your pancakes (or waffles!).
The berries will soften, break down, and infuse the maple syrup.
Serve the strawberry syrup while it’s warm.
This will serve about 4 people depending on how much you use.
The strawberry flavor is intense. The color is gorgeous.
I tried to work it out so each bite of pancake got a berry bit with it.
This is REAL strawberry syrup. No high fructose garbage. No added sugar.
Try adding sliced almonds. If you’re feeling really naughty, add a dollop of whipped cream.
This will make your morning. I promise.
And hey, it could make your dessert, too. How about this over a few scoops of ice cream? I just fainted…
Tip: Make this recipe with blueberries or peaches. You could even try different combinations of fruit. Just promise you’ll use the pure maple syrup, OK?