If strawberries aren’t your favorite fruit, it will be soon. Here’s another installment to the whole “Jules had 5 lbs of strawberries and then made all the things!” Lol Pancakes are my favorite breakfast food and I could probably eat them every single day if I could get Michael to make them for me. See… I married my husband for his pancake making skills. Nearly 21 years ago he made me pancakes (though I can’t remember exactly when but I am sure he did at some point) and I knew right then and there that he was the man for me. I on the other hand can’t make a good pancake to save my life. It’s ok though; we all know our roles in life and in marriage.
I am the baker. He’s the pancake maker. I call it a balanced marriage right there.
This recipe is super simple and doesn’t take long to make but it tastes so good! I could (and maybe I have) eaten it with a spoon and skipped the pancakes altogether.
2 Cups Strawberries (sliced)
1/2 Cup Sugar
1 T. Lemon Juice
2 t. Cornstarch
1/2 Cup Water
1. Add strawberries, sugar, lemon juice and water into a pot over medium heat.
2. Let it come to a boil and then simmer on medium heat for about 10-12 minutes. You want the strawberries to be nice and soft.
3. Mix the cornstarch with 1/4 cup of water and add it to the strawberry syrup mixture. Continue to simmer for another 6-7 minutes.
Remove it from the heat and let it cool down. The syrup will continue to thicken as it cools. Store in an airtight container in the refrigerator for up to 2 weeks.