Strawberry Basil Syrup with Mint

Another simple and pretty easy weekend morning breakfast! Pancakes! But fancied up a bit. Alex wanted pancakes for breakfast and wanted to top it with what he called "Strawberry syrup." I asked if he had bought some, and he said no, he was just going to add strawberries to some warm maple syrup. Well that was just not good enough for me! I told him that I could just make our own syrup, and so I did.

For this, you will need-

1 cup of strawberries, cut in quarters

Simple Syrup-enough to cover the strawberries

1tsp vanilla

4 mint leaves

1 tbsp chopped basil leaves

(Note: to make simple syrup, add equal parts sugar and water in a small sauce pan and heat till the sugar completely dissolves, about 2 minutes. No need to let it boil. Let cool and store in a container in the fridge for up to 2 weeks)

-After you cut the strawberries, put them in a saucepan and cover with the simple syrup, and add the vanilla, mint and basil.

-Heat on high until it boils, stirring frequently.

-Turn heat down to medium and let the sauce simmer for about 10 minutes, letting the sauce thicken. Stir it every once in awhile.

Let it cool while you make your pancakes. Alex and I make out pancakes with vanilla and nutmeg and cinnamon.

Top your pancakes, or waffles with the syrup. Alex wanted more of a maple flavor so he added a little normal maple syrup on top. Overall, it was easy and really good! It makes a syrup that is mostly sweet, but also a little savory toward the end.