This simple strawberry topping makes breakfast (or dessert) a happy occasion. I first made this when I bought some strawberries that weren't very sweet. No one in my house was that interested in eating them plain, so I decided to make them into a topping for pancakes. I wanted something that used the whole strawberries without too many other ingredients and I'm really happy with the result. I've made the recipe several times and so I feel confident in sharing it with you.
I happen to adore pancakes. These are my Orange Poppy Seed Pancakes. What's your favorite kind of pancake or pancake topping?
1 pound strawberries, washed and stemmed
1/4 to 1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons water
1) Slice strawberries. Place strawberries and 1/4 cup sugar in a small saucepan over low heat. Mash and stir strawberries with a wooden spoon. It will look dry at first, but in a few minutes the strawberries will emit juice.
2) After the sugar is dissolved and the strawberries are juicy, continue stirring and raise the temperature to medium heat. Bring to a low boil and then turn down to simmer for 5 minutes. Taste and add up to 1/4 cup more sugar if needed. This will depend on how sweet the strawberries you used are.
3) In a small dish whisk together the cornstarch and water until smooth and then stir into the simmering topping until thickened. Serve warm.