Pancakes and waffles while being served semi frequently in our home are still always a special treat for the family. All I have to do is merely mention the idea of making either and Evan immediately requests (demands) Raspberry Sauce! It’s an easy but oh so tasty addition to the weekend brunch and I highly recommend you add it to yours. Your family will thank you (hopefully with squeals of delight, smiles and great big hugs)!
Raspberry Sauce for Pancakes and Waffles
Author: Sweet Green Kitchen’s Jen Jones
1 bag defrosted Frozen Raspberries (about 10 ounces)
1 – 2 Tablespoons Sugar
1 – 2 Tablespoons Raspberry or Blackberry Jam
A little Fresh Squeezed Lemon Juice
A little Water, if needed
In a small saucepan, add the raspberries, sugar and jam. Cook over low to medium heat, occasionally stirring and breaking up the raspberries with the back of the spoon. Add a little water if the sauce is too thick. Just before serving add a bit of fresh squeezed lemon juice.
The sauce comes together rather quickly as it’s merely a matter of heating up the raspberries enough to break them down and warm through. Start it as you begin cooking your pancakes and waffles and just leave on the stove to stay warm until ready to serve.