We ate these pancakes this morning. I had actually made this raspberry sauce last week for our Easter brunch. It keeps really well for about a week and may be frozen.
Raspberry Sauce
1 package frozen raspberries (I use Cascadian Farm Organic)
2 heaping tablespoons Raspberry Jam (I use Smuckers)
1 1/2 tablespoons fresh squeezed lemon juice
3 tablespoons of maple syrup (this will depend on the sweetness of the berries)
Combine in a saucepan over low heat.
It may seem strange to use maple syrup to sweeten berries but I find that the flavors go together really well. I often use maple syrup to improve mediocre strawberries. I use about 1 tsp per pound of fresh berries. I wash the berries and lightly coat them with the syrup. The effect is actually much more subtle than sugar. I generally use Vermont Grade A medium amber syrup.
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