Blueberry Syrup For Pancakes And Waffles Food

BLUEBERRY SIMPLE SYRUP

Steps:

• Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
• Whisk lemon juice into syrup; serve immediately or cool.

BLUEBERRY SYRUP FOR PANCAKES

Steps:

• Put the syrup and blueberries into a pan and bring to the boil.
• Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.

WEIGHT WATCHERS BLUEBERRY PANCAKE/WAFFLE SYRUP (0 WW POINTS!)

Steps:

• Dissolve cornstarch in water.
• Combine all ingredients in a small saucepan and cook over medium heat until it thickens up.
• Serve or refrigerate immediately.

BLUEBERRY PANCAKE SYRUP

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.

BLUEBERRY PANCAKE AND WAFFLE SYRUP

Steps:

• Stir blueberries and sucanat together in a saucepan over medium heat for about 10 minutes until syrupy.
• Serve as is, or blend to make the syrup smooth.

BLUEBERRY HEAVEN WHEAT PANCAKES/WAFFLES

Steps:

• Pour milk into small saucepan and warm slightly.
• Combine the milk, flour, sugar, salt and baking soda.
• Slightly beat the eggs and add to flour mixture.
• Mix until thoroughly blended then stir in melted butter.
• Add the Sourdough starter and blueberries.
• Stir until combined.
• Allow dough to rest about 10 minutes.
• Allowing a well rounded 1/4 cup of batter for each pancake, cook over medium heat on a preheated griddle until bubbles appear.
• Turn and continue continuing until cooked through and browned on both sides.
• Serve while warm with pure Maple syrup.
• If using batter for waffles the yield will be different and manufacturers cooking recommendations should be followed.
• I used a Belgian waffle maker which produces a 5x5 inch waffle.
• Each waffle required a scant 1/2 cup of batter.
• The cooking time is an estimate per pancake.