It’s a beautiful day today in Southern Oregon. It’s early in the morning and my family is still fast asleep. The sun is shining, the sky is blue and I have the day off. I feel as though I am one lucky woman. I took a personal inventory and determined that have a wonderful family, a great husband and cool friends. I know that it does not get much better than that. My guys don’t know it yet but as soon as they wake up they are going to get raspberry pancakes for breakfast. I also have a little box of fresh fruit that was leftover from a fruit plate that we had with dinner last night that I am going to turn into a an easy tropical syrup.
Fast forward a couple of hours. My guys loved them! The pancakes were simple. I opened a box of readymade pancake mix and followed the directions for 4 servings… Ya, I know what you are thinking… It’s shameful for a food blogger to admit that. Before you dish out the insults, stop and think and I’d be willing to bet that you have done that too. I then gently folded some chopped raspberries into the batter and began to prepare the tropical syrup.
The tropical syrup was pretty simple too. All I did was chop up the fruit that I had (there were bits of strawberries, kiwi, pineapple, blueberries, and raspberries) and it came to about 3/4 cup of mixed chopped fruit. I added the fruit to a saucier and added 3/4 cup of water and 1 cup of extra fine sugar. I cooked the syrup on medium low for about 20 minutes stirring occasionally until the fruit cooked down. I then removed the syrup from the stove and let cool. It made about a cup and a half of syrup. Meanwhile, I cooked the pancakes.
The key to great looking pancakes is to use a hot griddle, be sure to not over mix and to use a small scoop or ladle for dishing out the batter. Enjoy! Tessa