Make the slurry:

Cup of Yum
1. In a small dish, combine 2 tablespoons water with 1 tablespoon cornstarch and set aside.

Cook down the fruit:

1. In a medium saucepan, combine the water, sucanat (or sugar), and diced strawberries and bring to a boil stirring occasionally. Reduce heat and simmer for about 10 minutes.
2. Add the water-cornstarch mixture and stir to combine. The sauce will thicken and the strawberries will begin smelling like warm jelly. Turn off heat and allow the mixture to cool slightly before serving. 

Make it smooth:

1. If you prefer a smooth syrup, carefully pour the cooled strawberry sauce into a blender and process until smooth, slowly adding an additional ¼ cup of water while blending. You can also blend the syrup directly in the saucepan using an immersion blender. 
2. Serve the warm strawberry syrup over pancakes. 

Storage:

1. Refrigerate the leftover syrup in a syrup container or lidded jar for up to two weeks. It can be warmed before serving.