BLACKBERRY PANCAKE SYRUP
Not being able to find blackberry syrup at the grocery store, I decided to make it. Any flavor jam may be substituted to make your favorite flavor syrup.
Provided by SHORECOOK
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- Combine water and sugar in a saucepan. Cook and stir over medium heat until sugar dissolves. Stir in blackberry jam and heat until smooth. Remove from heat and allow to cool.
- Pour in a resealable container and refrigerate until ready to use.
Nutrition Facts : Calories 87 calories, Carbohydrate 22.6 g, Sodium 0.1 mg, Sugar 21.2 g
BLACKBERRY SYRUP
Categories Sauce Berry Dessert Quick & Easy Blackberry Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 3
Steps:
- Bring berries, sugar, and water to a boil in a 2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until fruit is soft, about 30 minutes. Pour mixture through a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Serve syrup at room temperature.
BUTTERMILK PANCAKES WITH BLACKBERRY-BLUEBERRY BUTTER AND CINNAMON MAPLE SYRUP
Steps:
- For the basic buttermilk pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the eggs until smooth, whisk in the buttermilk and vanilla until smooth. Add the wet to the dry along with the butter and the optional ingredients, if using, and mix until just combined. (Lumps are ok). Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
- Preheat the oven to 200 degrees F. Heat a griddle, nonstick pan or cast iron pan over medium heat until evenly heated, about 5 minutes. Brush with butter and add a few teaspoons of oil.
- Drop scant 1/4 cups of the batter onto the griddle or into the pan and cook until the bottom of the pancakes are golden brown and the top surface becomes slightly dry and bubbles begin to form, about 3 minutes. Carefully flip over using a fish spatula or metal spatula and cook until the other side is lightly golden brown, about 2 minutes longer. Serve immediately slathered with the butter and drizzled with the syrup...or transfer to baking sheets in even layers and keep warm in oven.
- For the blackberry-blueberry butter (compound butter): Combine the berries, sugar and 1/4 cup of water in a medium saucepan and bring to a boil over high heat. Cook until the berries break down and the mixture thickens, about 15 minutes. Add the lemon juice and transfer to a bowl to cool. This mixture can be made 3 days in advance and can be stored, covered, in a bowl in the refrigerator.
- For a chunky butter: Combine the fruit, butter and salt in a bowl and mix until combined. For a smooth butter, combine the fruit, butter and salt in the bowl of a food processor and process until smooth.
- Serve at room temperature or scrape into a bowl, cover and refrigerate for up to 5 days or freeze up to a month.
- For the maple-cinnamon syrup (flavored syrups): Combine the syrup, cinnamon and salt in a small saucepan and bring to a boil over high heat. Remove, cover with a lid and let steep for at least 1 hour. Can be made 3 days in advance and stored covered in the refrigerator. Bring to a simmer before serving and remove and discard cinnamon sticks.
BLACKBERRY SYRUP
Syrup for use on pancakes. You can store the syrup in the refrigerator if you intend to use it quickly. To preserve for a longer time, sterilize the jars, pour into the canning jars to within 1/4 inch of lid, adjust lids and process in boiling water canner for 10 minutes.
Provided by Harriet O'Neal
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Yield 18
Number Of Ingredients 3
Steps:
- Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
- This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 44.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 44.4 g
BLUEBERRY PANCAKE SYRUP
I've made this blueberry syrup several times, but I bet it would work well for raspberries. It's worth a try!
Provided by Linda Johansen
Categories Sauces
Time 1h26m
Yield 2 pints
Number Of Ingredients 5
Steps:
- Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.
- Add 1 cup of water and strips of lemon peel and bring to a simmer.
- Turn heat down to low and cook the berries for 5 minutes at just under a simmer.
- Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.
- Twist the cloth to extract all the juice; there should be about 2 cups.
- Discard the berry pulp.
- Combine the remaining 2 cups water with the sugar in a small saucepan.
- Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear.
- Wash down the sides of the pan with a wet pastry brush, then boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer.
- Add the blueberry syrup to the sugar syrup and bring the mixture to boil.
- Boil for 1 minute. Let the syrup cool, then add lemon juice to taste. Pour the syrup into two pint jars and refrigerate if you plan to use it in a month or two.
- To can (for indefinite storage) Pour into canning jars with 1/2 inch headspace. Process in hot water bath for 30 minutes.
- Cool.
ORANGE FIG SYRUP DRIZZLED OVER BLACKBERRY BUTTERMILK PANCAKES
I love buttermilk pancakes with fresh fruit and delicious syrups. Truly, it doesn't get any better than this. These wonderful, light, tender pancakes are studded with tart blackberries and smothered in my delicious orange fig syrup.
Provided by Baby Kato
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Sift the dry ingredients into a medium bowl.
- Mix the egg, vanilla, oil, and buttermilk together, then add to the dry ingredients.
- Gently stir until the dry ingredients have been incorporated.
- Next gently, add the blackberries or raspberries, whichever you are using into the batter.
- Preheat the lightly, greased skillet, on medium heat.
- Test the pan by adding a few drops of water, when the drops dance the skillet is ready.
- To make the pancakes pour a 1/4 cup of the batter onto the hot, lightly, greased griddle.
- Cook the batter until bubbles form and the batter looks cooked.
- Then turn over with a spatula and cook until the undersides are a beautiful golden brown. (3 - 4 minutes)
- Make sure to keep the pancakes warm in a low oven, until you are ready to serve.
- For the simple orange fig syrup, place all of the ingredients in a small pot.
- Cook on low heat until the mixture has thickened and is bubbling, about 3 - 5 minutes.
- Pour the delicious syrup over your pancakes and prepare for a taste experience.
Nutrition Facts : Calories 402, Fat 12, SaturatedFat 3.3, Cholesterol 78.1, Sodium 782.2, Carbohydrate 64, Fiber 3.2, Sugar 29.1, Protein 10.6
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