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.
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
- 600 grams raspberry frozen or fresh (2 pints)
- 100 grams granulated sugar 1/2 cup
- 12 grams lemon juice 3 teaspoon
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.
Keyword 2 ingredient caramel sauce recipe, raspberry jam recipe, raspberry sauce recipe, raspberry sauce with fresh raspberries, raspberry sauce with frozen raspberries, raspberry sause without cornstarch, thick raspberry sauce
2 thoughts on “Raspberry Sauce For Pancakes”