Blueberry Pancake Syrup
Blueberry Pancake Syrup is a quick and easy way to make your pancake or waffle breakfast deliciously special. You won't believe how simple it is to turn 4 basic ingredients into a showstopping, vibrant purple feast for the eyes and mouth!
Foto: Barefeet In The Kitchen
Ingredients
- 18 ounces fresh or frozen blueberries
- 1 cup sugar
- 1 cup water
- 1 teaspoon fresh lemon juice OPTIONAL
Steps
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Combine the berries, sugar, and water in a medium saucepan and bring to a boil.
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When the berries soften and begin to burst, reduce the heat to a simmer and press down gently on the berries with a wooden spoon as they burst. Continue cooking for 8-10 minutes, stirring occasionally, until the berries have broken down and the liquid turns deep purple.
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Remove the pan from the heat. Place a fine mesh strainer over a bowl and pour the blueberry mixture through it. After straining, discard the bits of cooked berries in the strainer. Add a tiny bit of lemon juice to the syrup now, if desired.
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Wipe out the saucepan and return the strained berry sauce to the pan. Continue cooking over a low simmer, while stirring constantly, for about 5 minutes, just until a spatula barely leaves a trace at the bottom of the pan. Take care not to overcook.
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Allow the syrup to cool completely before transferring it to an airtight container for storage in the refrigerator.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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