Breakfast for dinner…always popular and always fun!
If you ask any of my older boys what their favorite meals are, “brinner” would be in the top 5 for each of them. And this strawberry syrup…so so so so tasty. So fresh, so sweet, so perfect.
I make this syrup with fresh strawberries, maple syrup, sugar and some cornstarch to thicken it up a bit. (You could use all sugar, but I like toÂ divideÂ up the sweetnessÂ with a more natural sweetener like maple syrup, to go with the sugar.) We prefer the sweetness from half sugar-half maple.
One of my boys’ favorite things about waffles is to get syrup into each of the little holes/pockets/wells. While I didn’t show this in the photo above, each boy had a touch of red, strawberry sweetness in each of their waffle holes!
Dinner (or breakfast or ‘brinner’) perfection!
Homemade Strawberry Syrup
- 1/4 cup sugar
- 1/4 cup maple syrup
- Water (1 cup+1 Tbsp)
- 1 tsp cornstarch
- 16 oz. boxstrawberries, hulled and halved
- Favorite waffle or pancakes recipe
- In a small saucepan, add 1 cup of water, 1/4 cup sugar and 1/4 maple syrup. Bring to rolling boil and add in the strawberry pieces and return to boiling over medium high heat.
- While the strawberry syrup bubbles, whisk together 1 Tbsp water and 1 tsp cornstarch in a small bowl.
- After the syrup has been boiling for 8 to 10 minutes, stir in the cornstarch-water mixture and reduce heat let bubble or simmer for another 5 minutes to allow it to thicken.
- Remove syrup from the heat and pour into serving dish. Let cool about 10 minutes. (The syrup will thicken as it cools.)
- Pour warm Homemade Strawberry Syrup over hot pancakes or waffles.
- Leftovers: cover serving dish with plastic wrap and keep in the fridge up to 5days.