Crank up your patriotic pride at dawn's early light with these No-Cook Berry Syrups for your 4th of July pancake stack. We have several recipes that call for making a quick stove-top berry compote--one of my favorites is Lemon-Poppy Seed Pancakes with Blueberry Compote--but I was looking for something a bit more simple, something I could repeat easily when I'm on vacation, at the lake, or just being really lazy on a weekend morning.

That's how these berry syrups were born. Make your favorite flapjack or pancakes. I prefer our Whole Wheat Buttermilk Pancakes or our traditional Buttermilk Pancakes. Replace maple syrup and butter with lighter whipped cream and a fruity, lemony syrup.

No-Cook Berry Syrup Ingredients8 pancakes2 cups strawberries, chopped2 cups blackberries and blueberries4 tablespoons sugar1 teaspoon vanilla4 teaspoons grated lemon rind2 teaspoons lemon juiceLighter Whipped Cream

Directions1. In a medium bowl, combine strawberries, 2 tablespoons sugar, 1/2 teaspoon vanilla, 2 teaspoons lemon rind, and 1 teaspoon lemon juice. In a separate medium bowl, combine blackberries, blueberries, and remaining 2 tablespoons sugar, 1/2 teaspoon vanilla, 2 teaspoons rind, and 1 teaspoon juice. Mash with a potato masher or fork until juicy. Stir and set aside for 30 minutes to 1 hour.

2. Over a fine-mesh sieve, strain the strawberries and liquid into a measuring cup or small pitcher. Press the berries with a wooden spoon to remove all the juices. Discard the strawberries (or use them in a smoothie later). Repeat the process for the blackberry-blueberry combo in a separate measuring cup or small pitcher.

3. On each plate, stack 2 pancakes. Evenly divide whipped cream on each stack. Top with 1 tablespoon of each sauce (or more, if you desire). Sprinkle with sliced berries. Serves 4.

If you have extra berries or batter, make a batch of our Mini Red, White, and Blue Pancakes, too.

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