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Buttermilk Pancakes with Strawberry Guava Syrup
Posted By Nicole On May 22, 2011 @ 1:33 pm In Breakfasts,Dessert Sauces,Recipes | 4 Comments
A pat of butter and a generous drizzle of maple syrup is probably my favorite way to finish off a plate full of hot-off-the-griddle pancakes, but it isn’t the only option out there. Fresh fruit is another great way to top off pancakes, but as tasty as fresh fruit is, you don’t get the consistency with a handful of sliced berries and I like to have some sauce for my pancakes to soak up as I eat them.
This Strawberry Guava Syrup is a quick syrup I made in the microwave using fresh strawberries and some guava jelly (jelly or preserves available in most markets). It is one of those things that I realized I should share even though it isn’t particularly “fancy” because it is so good I’ve whipped some up at least a half dozen times since berry season started! The syrup has a lovely fresh and tropical flavor to it and, while it isn’t particularly thick, you end up with big chunks of strawberries in the finished syrup that add a nice look and texture to plates full of pancakes and waffles.
I use fresh strawberries for this recipe, but frozen berries will also work. The frozen berries will break down much more quickly than fresh strawberries will, so with frozen berries you might want to cook the syrup a little bit longer to break them down even further, creating a thicker syrup with fewer large chunks of berries. Frozen strawberries might also require a little extra sweetener that fresh berries at the height of the season will not need, so stir in an extra tablespoonful of sugar or so as necessary.
You can serve this syrup on anything, but since I’ve showcased it on top of a pile of fluffy buttermilk pancakes, I’m including the recipe for those as well as the syrup. The syrup is best the day it is made because that is when you can really taste the strawberry and guava separately. As you store it, the flavors will meld together a bit. Fortunately, the syrup takes less than a minute to make (and less than 5 minutes if you have to chop up the berries) so making it just before serving is even easier than making the pancakes to go with it.
Strawberry Guava Syrup
1 1/2 cups fresh, chopped strawberries
3 tbsp guava jelly or preserves
1 tbsp sugar (optional)
Combine berries and guava jelly in a small, microwave-safe bowl. Microwave on high for 30-50 seconds, until mixture bubbles and berries become tender. Stir in additional sugar if berries are not sweet enough (at the peak of season, you probably won’t need more sugar). Syrup is best the day it is made but will store in the refrigerator, covered, for one day.
1 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp sugar
1 cup buttermilk
2 tbsp milk
1 large egg
In a medium bowl, whisk together flour, baking powder, baking soda, salt and sugar.
In a small bowl, whisk together the buttermilk, milk and egg until well combined, then pour into the dry ingredients, whisking until just combined. It is ok for the batter to be slightly lumpy.
Heat a skillet or griddle over high heat until a drop of water placed on it skitters around the surface. It’s too hot if the water evaporates instantly on contact. Drop by large spoonfuls (to make desired size) into the preheated pan and cook until golden on both sides, turning once. Serve immediately.
Recipe can be doubled.
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