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"  Inspired by Jessica&amp;#039;s post about strawberries, I&amp;#039;ve been keeping at least a pint (sometimes more) in my fridge at home. More often than not, I&amp;#039;ll savor them unadulterated and at room temperature (the better to appreciate their lovely fragrance and sweetness). Last weekend, I was inspired to make buttermilk pancakes and wanted to incorporate my latest fruity obsession. I thought about putting the strawberries in the pancakes, but blotchy pink pancakes aren&amp;#039;t that appetizing to me (and I&amp;#039;m not wild about cooked strawberries). So, I decided to do something super-easy that could be used in place of maple syrup. When chopped berries (or other cut-up fruit) are tossed with a little sugar and allowed to stand for a couple minutes, the natural juices are drawn out so that they become a little saucy. The technique is called macerating, but while the name sounds fancy, nothing could be simpler. Remove the hulls from your berries, then wash and dry them. Slice or chop, sprinkle with a little sugar (I used half a teaspoon for a cup of chopped berries, use more or less depending on the sweetness of your berries), stir, then let stand for about half an hour. Give it a try \u2014 it&amp;#039;s a good way to use fruit that&amp;#039;s not quite at its sweetest, and perfect for pairing with a warm stack of buttermilk hotcakes on a springy weekend morning. I used the pancake recipe from my trusty Good Housekeeping Cookbook, but these are my all-time favorite when summer rolls around. Until then, try just the pancake recipe, omitting the blueberries. And, if you&amp;#039;re in the mood for a full-on brunch, check out these other recipes to add to your menu. What&amp;#039;s your favorite way to indulge a strawberry craving? "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/easy/a21243/easiest-ever-strawberry-recipe/>