Photo by Adam Bartoszewicz
Pancakes make perfect comfort food on a wintry morning. If you don’t have fresh blueberries, stir in frozen ones just prior to cooking, which will help prevent them from turning your batter blue. I also like to add a bit of orange or lemon zest to the batter, along with a bit of ground cinnamon.
For me, there’s no better way to top pancakes than with 100% pure maple syrup. But I have also been known to start with a couple pats of softened butter, prior to the syrup. I also like to toss additional fresh berries on top and some whipped cream. Okay. Decadence is good.
But one dear friend, David Weisgerber aka The Gerb, is not a maple syrup fan. He prefers blueberry syrup. National Blueberry Pancake Day, is the perfect chance to go ALL IN with blueberries!
Photo by Heather Gill
Super Simple Blueberry Syrup
½ c honey, mixed with 1 T cornstarch
1 c water (or juice, such as cranberry, apple, or grape)
1 T fresh lemon juice
Dash orange zest (fresh or dried)
3 c blueberries, fresh or frozen
Combine all but the half berries in a medium saucepan over med-high heat. When it comes to a boil, add the remaining berries and reduce heat. Let it simmer 4-5 min and serve warm. Makes 2 ½ c.
KISS Tip: Store refrigerated. Serve warm or at room temperature. For a smoother texture, process with an immersion blender to your desired consistency. If you like your sauce runnier, simply add 1-2 T water.
