Monday, May 26, 2014
It is no secret that I love pancakes. Time of day is of no concern to me when I want pancakes either. If I go out to eat I prefer to go someplace that serves pancakes. Pancakes are versatile too. My favorite way to eat them is with peanut butter and hot syrup. Sometimes though I like to have fruit. When you are cooking pancakes for a group of people there are going to be varied taste buds too. Remedy this by making fruit gravy. You can use almost any type of fruit you have on hand. (Even canned fruit if it's all you have.)
If you like blueberry pancakes but someone else doesn't this is a great way to get the flavor without having to add berries to the batter.
I have made this gravy using strawberries, blueberries, peaches, raspberries and blackberries.
For the pancake recipe go here: SOURDOUGH PANCAKES
For strawberry gravy (or almost any fruit)
1 cup chopped fruit
1/2 cup sugar
1/2 cup water
Simmer until fruit is tender. 5 minutes or so.
Thicken with 1 tablespoon cornstarch dissolved in 1/4 cup cold water.
Optional 1/2 teaspoon vanilla. (can soften the tartness of fruit)