I absolutely love pure maple syrup on pancakes. So does David. And Jonathan. I’m sure Joseph will too once I let him taste some (in like 10 years. Just kidding). We have pancakes just about every Sunday morning for breakfast. We hope to have more children. That means we’re going to go through a lot of maple syrup!
It’s definitely not the cheapest thing around, so every few weeks I make this fruit sauce to top our pancakes instead of maple syrup. Fruit topping is easy and pretty cheap to make, and is a simple way to make that jug of delicious maple syrup last a little longer.
In the winter and early spring I use whatever frozen fruit I have on hand. Generally that’s blueberries, but I’ve also used pears, plums and cherries. In another month we’ll have fresh strawberries which I am so looking forward to having on top of my pancakes! Add some fresh whipped cream and that is just the perfect breakfast-provided there’s coffee, of course;)
Easy Fruit Sauce
3 T. arrowroot powder
3 T. honey (or sucanat or maple syrup)
2 T. lemon juice
2 C. frozen fruit
1 C. water
1. In a medium saucepan combine the arrowroot, honey and lemon juice. Add the fruit and stir to coat with the arrowroot mixture.
2. Add water, then place over medium heat. Cook and stir until sauce thickens. At this point you can serve as is or blend partially or completely. I like it with the fruit in big chunks, but everyone else at my house likes it pretty smooth so I’m outnumbered.
Notes: If you omit the water this makes a great quick and healthy jam alternative for PB&J sandwiches. The leftovers can be frozen for several months.
Yield: About 4 C. of sauce
Inspired by Joy’s Blueberry Sauce.