Imagine waking up to a lazy Sunday morning, the sun streaming through the windows, and the mouthwatering smell of fresh pancakes wafting from the kitchen. Blessed with a plateful of fluffy pancakes drizzled with luscious, homemade, elderberry syrup; it’s nothing short of a picture-perfect breakfast. Today, we’re serving up a delightful recipe – Elderberry Syrup for Pancakes! Kicked up a notch with the bold, bittersweet flavor of elderberries, this syrup offers a delicious twist to your traditional maple syrup. So, let’s get cooking!
Ingredients List
– 1 cup fresh or frozen elderberries
– Half a lemon (juiced)
– 1 cup water
– 1 cup granulated sugar
– 1 star anise (optional, for extra flavor)
Instructions
1. Begin by rinsing your fresh elderberries under cool water, removing any stems or leaves.
2. Over medium heat, combine elderberries, water, lemon juice, sugar, and star anise in a saucepan. Bring the mixture to a slow simmer.
3. Continue simmering for around 20 minutes, or until the mixture reduces and thickens into a syrup-like consistency.
4. Finally, strain the mixture through a fine-mesh sieve, making sure to press down on the elderberries to extract all the juice and flavor. Your rich and flavorful elderberry syrup is ready!
Cooking Time & Servings
This recipe serves up approximately 8-10 servings and takes around 30 minutes to whip up from scratch.
Nutritional Information
Whilst we relish in the delight that this syrup brings to our pancakes, let’s not forget the nutritional punch that elderberries pack. Filled with vitamins and antioxidants, elderberry syrup contributes to a wholesome, balanced lifestyle. Packed full of flavor without the guilt, each serving approximately offers:
– Calories: 86kcal
– Carbohydrates: 22g
– Protein: 0.1g
Tips and Tricks
When making elderberry syrup, remember to never consume raw elderberries as they can be harmful. Always cook them thoroughly. If you prefer a less sweet syrup, feel free to reduce the sugar quantity. For a spiced-up version, you could toss in a cinnamon stick or a few cloves while simmering.
Fini
As our culinary journey this morning comes to an end, remember that this exquisite elderberry syrup is not just a topping for pancakes. It can also be used atop waffles, yogurts, ice cream, or even jazz up your morning smoothie bowl. So why wait? Dive into this delightful recipe and taste the magic of elderberries yourself!
Frequently Asked Questions
Q: Can I use dried elderberries for this recipe?
A: Yes, you can use dried elderberries, but you’ll need to adjust the amount and potentially boil them a bit longer.
Q: What can I substitute for sugar?
A: Feel free to substitute sugar with honey or maple syrup for a healthier twist.
Q: How long does the elderberry syrup last?
A: The syrup can be stored in the fridge for up to 2 weeks.
Q: Can I make this syrup ahead of time?
A: Absolutely! This recipe is a fantastic make-ahead option and can be quickly reheated before serving.
Q: Why should I strain the syrup?
A: Straining helps remove the berry skins, leaving you with a smooth, velvety syrup.
