Raspberry Sauce/Filling

Yesterday I had some extra kiddos coming over early in the morning.  One of them is only 8 months old, so he wasn't going to be caring too much about pancakes for breakfast...  But the other is 4, and then my toddler is almost 2.  So I figured I'd make a "special" breakfast.  Particularly because my husband likes to tease me about my cast iron pancake puff pan (the as seen on TV! one) that I have used only a very few times, yet continue to move around with me from home to home.  Well, here's the thing:  my dad got it for me many years ago, because he thought I would like it.  I'm kind of a sentimental person, so I hold on to things like that.  Plus, it is super cute!  And I just know my kiddos will appreciate the fun of having pancake puffs in the years ahead. 

But I decided it was a good time to make pancake puffs, since I'd have an older kid over at breakfast time.  And then I started thinking about how much fun it would be to actually fill the puffs (the pan comes with gadgets to help you add pizazz!  And one of those gadgets is a syringe type thing) with something yummy!  And I thought of my THRIVE Raspberries, and the recipe on the #10 can of THRIVE Raspberries for Raspberry Sauce.  So I decided to give it a try!

I will confess straight up that this did not go entirely as I hoped.  I was playing around with the recipe on kind-of short notice.  I decided to cut back on the water in the original recipe to hopefully make a thicker sauce which would do the trick.  Well, it really didn't quite.  It wasn't gel-like enough.  Which means I have learned I need to do some more research.  However, it was still a really fun experience, and the sauce just soaked into the pancake puffs and still made them delicious anyway!  So I'm still posting this and then I will hone the technique and post again when I've had 100% success!

I started out by making my pancake puffs with my THRIVE 10-Grain Pancake Mix (which was just pancake mix and water).  We love this stuff!  I also made up a few regular pancakes with the batter, since it wasn't vital that I have puffs ;). 

While making the pancakes, I started the Raspberry filling.  Here is the way I did it (which was basically cut the original recipe in half, except I significantly decreased the water):

RASPBERRY SAUCE/FILLING
1 cups THRIVE Raspberries
3/4 cup water
2 tablespoons white sugar*
1/2 tablespoon honey*
1/2 teaspoon THRIVE Pure Vanilla Powder
1/8 teaspoon salt*
3/4 teaspoon lemon juice

Boil all ingredients in a saucepan until slightly thickened and syrupy (only I was trying to get it very thick, so I boiled longer).  Place sauce in a strainer over a bowl and push through, leaving only the seeds in the strainer.  Discard seeds.  Cover and refrigerate sauce before serving over desserts.  (Well, I actually used mine right away, which probably didn't help the lack of thickness!  Also, I didn't spend a lot of time on the straining.  I got a lot of sauce out for injecting into the puffs, but left the rest in the strainer with the seeds, and then spread it on my pancakes -- still yummy!)

I tried to get a close-up of the puffs so you could see the filling/sauce squeezing out a bit ;).