Raspberry Sauce For Pancakes

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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