A few years ago I started making pancake sauces, instead of always having just plain old maple syrup. Yesterday I experimented with making a pancake sauce using Josta Berries, as this year we had an abundance of the fruit from our plants, and next year we’ll have even more as the plants start to hit their stride. That’s actually kind of scary, but that’s another subject.
One bag of frozen Josta Berries makes four and a half pints of pancake sauce. I have lots and lots of bags to play with, just waiting in the freezer.
Anyway, I learned a few things. First, reminder to self: Next time use a muslin bag for the whole cloves as spending an hour looking for whole cloves when it’s time to remove the vanilla bean, cinnamon stick and four whole cloves, is extremely boring, not to mention messy.
I needed to use two cups of water instead of one to get the proper texture.
I still like to put a bit of maple syrup on my pancakes, too, along with the berry sauce. The taste of this combination was simply amazing. The pancakes have wild blueberries in them, which are very tart.
All in all, this particular science experiment was an unqualified success. Dan says this is his favorite pancake sauce ever, and I don’t ever need to make any other kinds. Cool!
Wasn’t hungry until I saw the pancake with the sauce Do you ever try to sell any of the things that you make?