Growing up, we had a restaurant that we went to on Sundays after church. I always ordered “French Pancakes with Strawberries and a side of Strawberry Syrup.” I don’t know why they didn’t call them crepes and I sure can’t explain the strawberry syrup. It was amazingly RED and super sweet without a trace of anything from an actual strawberry.
I can remember a couple times when they were out of the syrup. Of course, I didn’t find out until after my food arrived. Panic. What do you mean you are OUT of strawberry syrup? Why wouldn’t you put a sign on the door warning that you are out of STRAWBERRY SYRUP? Those are the thoughts (and possibly verbal complaints) of an irrational teenager.
Instead of trying to find the elusive glowing red strawberry syrup, I decided to try and make something similar at home that might actually have strawberries in it.
Neither of my boys eat raw fruit. One can’t due to an allergy, and the other just won’t. The allergy is a bummer, but he CAN eat it if it’s cooked. So I cook fruit.
- 1½ cups Strawberries
- ¼ cup Balsamic Vinegar
- 1 Tbsp Pure Maple Syrup
- 1 tsp Sugar
- ½ tsp Pure Vanilla Extract
- Put strawberries in a saucepan and cook until they start to sizzle.
- Add balsamic vinegar and let simmer to reduce by half.
- Smash and crush strawberries with a potato masher.
- Stir in maple syrup, sugar, and vanilla.
- Add more sugar to desired sweetness.
This sauce is great with a German Pancake, crepes, french toast, dessert, or even just a spoon.