The pancakes were always light and fluffy and were served with a choice of syrups. My favorite was Blueberry Syrup. Butter melting on a short stack with blueberry syrup running down the sides of the golden brown pancakes.
Yummy delicious.
Today, I have the recipe for making Blueberry Syrup. It's super easy and takes only 4 ingredients. Why not make some today and have pancakes for Sunday breakfast?
BLUEBERRY SYRUP
Ingredients
- 16 ounces of frozen blueberries, thawed, or 1 16-ounce can
- 1/2 cup of pure maple syrup
- 1/2 teaspoon fresh lemon juice
- pinch of salt
Directions
1. Into a blender jar, place all the ingredients.
2. Using the liquefy setting, blend for 30 seconds.
3. Pour into a saucepan and bring to a boil.
4. Cook for 5 minutes, stirring to keep it from scorching and sticking.
5. Serve immediately or pour into a container and store in the fridge. Before serving, simply microwave to warm the syrup.
6. Makes 2 cups. You shouldn't have any seeds after liquefying, but if you do, strain the syrup.
TAKEAWAY TRUTH
I'll confess that sometimes after a very busy day, I'll make pancakes for dinner because they're a crowd-pleaser.
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