Raspberry Sauce For Pancakes

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A simple and easy 3 ingredient raspberry sauce for pancakes made without cornstarch. This thick raspberry sauce will delight any pancake, crepe or toast for your morning breakfast and is made with fresh or frozen raspberries following our easy 2 step process.

Ingredients For Raspberry Sauce:

• 600 grams raspberry, frozen or fresh (2 pints)
• 100 grams granulated sugar (1/2 cup)
• 12 grams lemon juice (3 teaspoon)

How To Make Raspberry Sauce?

1. In a medium sauce pan add the raspberries, sugar and lemon juice and cook on medium heat for 15-20 minutes stirring occasionally.
2. Remove raspberry sauce from heat and mash until sauce is smooth.
3. Cool the raspberry sauce then transfer to a container or air tight jar.
4. Store in refrigerator until ready to use, will keep for about 2 weeks.

RASPBERRY SAUCE FOR PANCAKES

A simple and easy 3 ingredient raspberry sauce for pancakes made without cornstarch. This raspberry sauce will delight any pancake, crepe or toast for your morning breakfast and is made following our easy 2 step process.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast, Brunch, Sauces and Condiments

Cuisine American

Servings 45 tablespoons (15g)

Calories 30 kcal

Ingredients

  

• 600 grams raspberry frozen or fresh (2 pints)
• 100 grams granulated sugar 1/2 cup
• 12 grams lemon juice 3 teaspoon

Instructions

 

• In a medium sauce pan add the raspberries, sugar and lemon juice and cook on medium heat for 15-20 minutes stirring occasionally.
• Remove raspberry sauce from heat and mash until sauce is smooth.
• Cool the raspberry sauce then transfer to a container or air tight jar.
• Store in refrigerator until ready to use, will keep for about 2 weeks.

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