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

Cook Time 20

Total Time 25

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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