Total Time
6mins
Prep 1 min
Cook 5 mins

A delicious syrup for over Pancakes or French Toast.

Directions

  1. In a medium saucepan, combine sugar and cornstarch.
  2. Stir in water.
  3. Over medium heat, bring mixture to a boil.
  4. Cook until thickened, stirring constantly.
  5. Stir in the raspberries.
Most Helpful

Perfect! Made with buckwheat pancakes for breakfast this morning, and it was a huge hit with the grown-ups and the kids. Thanks for sharing---so easy and delicious.

usa_schroeder February 29, 2012

Easy, tasty, perfect. I did use my mixing wand at the end just to get rid of any lumps (the kids can be very picky.) Wanted to jazz up our normal pancake routine and this definitely did it! Served over Pete's Scratch Pancakes, our new go-to pancake recipe. Thanks for posting!

Liza at Food.com March 21, 2010

Great! A little runny, but I think I'll just need to cook it a little longer next time before adding the raspberries. Thanks for the recipe!

karenrae May 30, 2009