Tuesday, September 24, 2019

Cleo Coyle's Old-Fashioned Buttermilk Pancakes with Fresh Blueberry Compote

🔍 The mystery here isn’t hard to solve.

Like the yellow brick road,
I set up a path of melting butter
to lead you to today's recipe.

So let’s get started, and...

FOLLOW THE MELTING BUTTER!

Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here and here.

A Note from Cleo

I’m always excited (and a little relieved) to welcome the arrival of fall. By September, I’ve had enough hot and humid weather. And the autumnal equinox means festive holidays like Halloween, Thanksgiving, and Christmas are right around the corner.

My husband and I hardly ever make pancakes in the summertime, but with that first chill of autumn, Marc and I start craving those tender, buttery stacks.

Boxed mixes can’t compare to pancakes made fresh, and that’s why we’re happy to share our go-to pancake recipe with you today. Slathered in butter and drizzled with maple syrup, Old-Fashioned Buttermilk Pancakes make a wonderful treat, especially for weekend breakfasts and brunches.

We're also sharing an easy way to make fresh Blueberry Compote and homemade Strawberry Syrup for that extra-special WOW-factor on your breakfast or brunch table. May you…

Eat with autumnal joy!

~ Cleo

Cleo's Buttermilk Pancakes

👇

To download this recipe in a
free PDF you can print, save,
or share, click here.

Click for free recipe PDF.

Cleo's Fresh Blueberry Compote

You can enjoy this fresh blueberry compote in so many ways. Pour it over pancakes, waffles, crepes or French toast. Stir it into yogurt, drizzle it warm over ice cream, or create a beautiful, super-simple desserts by piling it on slices of angel food or pound cake and finishing with dollops of sweetened whipped cream....

👇

To download this recipe in a
free PDF you can print, save,
or share, click here.

Click for free recipe PDF.

Cleo's Homemade Strawberry Syrup

With two ingredients and a few easy steps, you can make this beautiful homemade strawberry syrup to pour over ice cream, stir into yogurt, drizzle over over crepes, waffles, pancakes, or French toast...

👇

To download this recipe in a
free PDF you can print, save,
or share, click here.

Click for free recipe PDF.

☕

Eat with (autumnal) joy!

~ Cleo Coyle

New York Times bestselling author
of The Coffeehouse Mysteries &
Haunted Bookshop Mysteries

Alice and Marc in Central Park.

Together we write as Cleo Coyle.

Learn more about us here.
Friend us on facebook here.
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Visit our online coffeehouse here.

☕

Now in paperback!

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"A gripping and entertaining mystery"

--Library Journal (Starred Review)

*

"Penetrating insights" --Kirkus Reviews

*

"Sure to delight" --Publishers Weekly

☕

This culinary mystery includes
25 delicious recipes! To get the
Free Recipe Guide, click here.

Click for Free Recipe Guide
to Shot in the Dark.

A "Best Book of 2018!"

~ Suspense Magazine

"A magnificent cold case

mystery." ~ Fresh Fiction

Amazon * B&N

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*

"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."

—Midwest Book Review

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Tuesday, June 25, 2013

2 Ingredient Strawberry Syrup for Ice Cream, Pound Cake, Pancakes from Cleo Coyle

Got over-ripe strawberries in your fridge?

"Waste not!" I say. Turn that uber-ripe
fruit into a delectable fruit syrup.

Sweet, homemade strawberry syrup isn't only delicious drizzled over ice cream. It's also spectacular over fruit-topped French toast and waffles. You can enjoy it over a slice of pound cake, angel food cake, or warm short cakes topped with strawberry slices and whipped cream for a classic strawberry shortcake dessert.

Cleo Coyle, stretcher of
$$ dollars and pincher
of pennies, is author of The
Coffeehouse Mysteries

All things considered, this simple recipe is truly amazing: Two ingredients, a few easy steps, and you have liquid strawberry candy.

And isn't this a much prettier end to spoiling fruit than the trash bin?

Eat (leftovers) with joy!
~ Cleo

To download this recipe in a PDF document that you can print, save, or share, click here.

Strawberry

Syrup

Ingredients:
2 pints ripe strawberries (pictured above)
1 cup sugar

Yields: 1-1/2 cups syrup

Step 1 - Prep the strawberries: Hull, wash, and lightly drain the berries but do not dry. Slice the wet berries into a bowl and toss with ½ cup of the sugar. Cover bowl loosely with a paper towel and let stand for 30 minutes to an hour, allowing liquids to accumulate at the bottom of the bowl.

Step 2 - Cook the Strawberries: Pour the entire contents of the bowl (berries and all excess liquid) into a saucepan. Bring mixture to a full boil. Turn heat down a bit and simmer for about eight to ten minutes. You want the fruit to cook down, collapse, soften and give up its liquid.

I wish the Internet had a SMELL THIS hot button option

so I could tell you to click here and enjoy!

The aroma of the strawberries cooking is intoxicating.

And that incredible scent is perfectly captured

in the taste of the finished syrup.

Step 3 - Strain the Strawberries: Place a fine mesh sieve over a bowl. Pour contents of saucepan into the sieve and catch all the delicious liquid in the bowl. Use the back of a large spoon to press and squeeze the cooked fruit. Come on, tap into your inner serial killer! (Bwa-ha-haa!)

When you’ve squeezed as much blood-red liquid as you can out of the fruit, discard the pulpy remains that are left in the sieve.

Step 4 - Heat Once More: Return the gorgeous ruby liquid in the bowl back to the saucepan. Add the remaining 1/2 cup sugar. Bring to a boil over medium-high heat. Turn heat down a bit to simmer and stir for 5 to 10 minutes. You are looking for the sugar to dissolve and the sauce to darken and thicken. Remove from heat and cool. Strain once more if you like.

While still warm, the finished strawberry syrup

should be pourable but thick enough to coat a spoon.

After chilling overnight, the strawberry syrup will thicken even more.
If you prefer a thinner consistency for pouring over pancakes
or ice cream, simply place a portion in a bowl and whisk in a little water
until the syrup is as thin or thick as you want it for your purposes.
(Store your finished syrup in an airtight container in the fridge.)

Serve over ice cream. Or try it over pancakes, fruit-piled french toast, or waffles. Drizzle it over pound cake, angel food, or short cakes. Include fresh strawberries and whipped cream and you’ve got a beautiful, colorful summer treat. To store, allow syrup to come to room temperature and place in an airtight container in the refrigerator and...