| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 90 | 0g | 0g | 23g |
| sugars | fibre | protein | salt |
| 21g | 1g | 0g | 0.1g |
Whenever I pour a generous serving of Salmonberry Pancake Syrup over a steaming stack of pancakes, it’s as if I’m bringing a piece of my heritage to the breakfast table. This delightful syrup, a perfect blend of sweet, tangy, and slightly crunchy, captures the essence of summer in every bite. It’s inspired by my fond memories of foraging for wild berries in the lush New England forests during those warm months.
Simple Ingredients, Exceptional Flavor
What’s wonderful about this recipe is its simplicity. With just a handful of ingredients like salmonberries, sugar, water, and a touch of lemon juice, you can create a gourmet topping that elevates your pancakes, waffles, or even a classic Irish soda bread to new heights. The hint of vanilla extract adds a beautiful, creamy undertone, while the pinch of salt enhances all the natural flavors.
I’m also a big fan of incorporating healthy, natural ingredients into my family’s meals. Salmonberries are packed with vitamins and antioxidants, making this syrup a nutrient-rich addition to your breakfast. This is not just for pancakes; it pairs beautifully with yogurt, ice cream, or even as a glaze for grilled meats.
Nostalgic and Nutritious
There’s a strong element of nostalgia in recipes like Salmonberry Pancake Syrup. Every spoonful transports me back to mornings in my grandparents’ kitchen, where we cherished family-togetherness over home-cooked meals. Sharing dishes like these with Laura and our baby boy continues this cherished tradition, creating new memories with every meal.
Plus, this syrup is similar to berry compotes and fruit preserves, but with a unique twist thanks to the distinct flavor of salmonberries. For those unfamiliar with salmonberries, here’s a great resource that dives into their history and benefits.
If you’re looking for other recipes to pair this with, consider some fluffy blueberry pancakes, or a thick slice of brioche French toast. The versatility and tantalizing taste make it an indispensable addition to your breakfast repertoire. Once you try it, you’ll see why it holds such a special place in my heart and kitchen.
What You’ll Need
- 2 cups salmonberries, fresh or frozen
- 1 cup granulated sugar
- 1/2 cup water
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
Method
Step One
In a medium saucepan, combine the salmonberries, granulated sugar, 1/2 cup water, lemon juice, vanilla extract, and salt. Stir well to mix all ingredients together.
Step Two
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Allow the mixture to simmer for about 10-12 minutes, or until the salmonberries have broken down and the sugar has dissolved completely.
Step Three
In a small bowl, mix together the cornstarch and 2 tablespoons of water to create a cornstarch slurry. Make sure the slurry is smooth and free of lumps.
Step Four
Slowly add the cornstarch slurry to the simmering saucepan, stirring constantly to avoid clumping. Continue to simmer the mixture for another 2-3 minutes, or until the syrup has thickened to your desired consistency.
Step Five
Remove the saucepan from heat and let the syrup cool slightly. If desired, strain the syrup through a fine mesh sieve to remove any remaining berry seeds for a smoother consistency.
Step Six
Transfer the cooled syrup to a sterilized jar or container. Store in the refrigerator for up to two weeks. Serve warm over pancakes, waffles, or your favorite breakfast foods.
