SYRUP FOR BLUEBERRY PANCAKES
Easy to prepare, and great for serving over blueberry pancakes. Much better than that stuff in the bottle at the store.
Provided by PalatablePastime
Categories Sauces
Time 15m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Place ingredients in a small saucepan and stir well.
- Cook over medium heat, stirring to dissolve sugar, and pressing berries against the side of pan to crush slightly, until berries get slightly soft and mixture gets syrupy, 10-12 minutes.
- Can serve warm or cool.
Nutrition Facts : Calories 376.6, Fat 0.4, Sodium 2.7, Carbohydrate 97, Fiber 2.8, Sugar 91.5, Protein 0.9
BLUEBERRY SYRUP FOR PANCAKES
Provided by Nigella Lawson : Food Network
Categories condiment
Time 6m
Yield enough for 15 pancakes
Number Of Ingredients 2
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.
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.
BLUEBERRY PANCAKE SYRUP - LOW CARB
This recipe uses powdered stevia as the sweetener. It has whole blueberries and looks nice on top of pancakes. This is modified from one I found on the web. I made this mildly sweet, but if you prefer a much sweeter syrup, then you may want to add a bit more stevia powder or maybe add a low carb flavored syrup.
Provided by EasternCook
Categories Breakfast
Time 10m
Yield 1 3/4 cup of syrup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first 4 ingredients in sauce pan.
- Bring to a boil, using a whisk to mix.
- Combine cornstarch and 2 Tbl water, then pour into blueberry mixture.
- Mix until thickened.
Nutrition Facts : Calories 15.9, Fat 0.1, Sodium 1.4, Carbohydrate 4, Fiber 0.5, Sugar 1.9, Protein 0.1
BLUEBERRY SYRUP (PANCAKES) - NIGELLA LAWSON
Make and share this Blueberry Syrup (Pancakes) - Nigella Lawson recipe from Food.com.
Provided by Cristina Barry
Categories Breakfast
Time 6m
Yield 4 serving(s)
Number Of Ingredients 2
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.
BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP
Provided by Nancy Fuller
Time 35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool.
- Heat the griddle over medium heat.
- Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix.
- Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more.
- Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup.
- Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes.
BLUEBERRY SYRUP
Steps:
- Combine berries, sugar and lemon juice in a saucepan and bring to a simmer. Mash some of the berries with a fork to release juices. Serve warm.
BLUEBERRY BUTTERMILK PANCAKES
Provided by Food Network
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
- Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook's Note*.
- Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
- Serve with a dollop of whipped cream and maple syrup.
Nutrition Facts : Calories 496 calorie, Fat 16 grams, SaturatedFat 9 grams, Cholesterol 144 milligrams, Sodium 830 milligrams, Carbohydrate 74 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 24 grams
CORNMEAL PANCAKES WITH BLUEBERRY SYRUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 serving
Number Of Ingredients 15
Steps:
- For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries. Remove from the heat when the syrup is nice and thick.
- For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk.
- Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed
- Stack some pancakes for each serving, placing a pat of butter on top. Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in!
AMERICAN BLUEBERRY PANCAKES
Light, fluffy and fruity, these pancakes are an American classic. Serve them stacked high with syrup and extra fruit
Provided by Good Food team
Categories Breakfast, Brunch, Snack, Supper, Treat
Time 35m
Yield Makes 10 pancakes
Number Of Ingredients 8
Steps:
- Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
- Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
- Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
- Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
- Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
- Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
- Cover with kitchen paper to keep warm while you use up the rest of the batter.
- Serve with golden or maple syrup and the rest of the blueberries.
Nutrition Facts : Calories 108 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium
LEMON & RICOTTA PANCAKES WITH BLUEBERRY MAPLE SYRUP
Whip up these light and fluffy pancakes flavoured with lemon. They're gorgeous drizzled with blueberry syrup, and are a delicious brunch centrepiece
Provided by Ailsa Brown
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 9
Steps:
- Combine the ricotta, egg yolks and milk in a bowl. In a second bowl, whisk the egg whites to stiff peaks. Add the flour, baking powder, lemon zest and juice and a large pinch of salt to the ricotta mixture, then stir in a small spoonful of the egg whites. Fold in the remaining egg whites in batches using a large metal spoon until there are no big lumps (there should be a few smaller lumps of egg whites visible).
- Heat the oil in a large non-stick frying pan over a medium heat and add a couple of heaped tablespoons of the batter, carefully spreading it into a circle using the back of the spoon. Cook for 2-3 mins on each side until golden, transferring them to a plate and covering with a tea towel to keep warm as you go.
- To make the blueberry maple syrup, tip the blueberries and maple syrup into a small pan and warm gently over a low heat until the blueberries have completely burst, around 8-10 mins. Serve the pancakes in small stacks drizzled with the blueberry syrup.
Nutrition Facts : Calories 437 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 0.86 milligram of sodium
BLUEBERRY SYRUP
Steps:
- In a small saucepan, combine the sugars, blueberries and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the preserves and maple flavoring. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 59g carbohydrate (57g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY SYRUP
I like the wild blueberries best. Easy recipe and you can use frozen berries if fresh are out of season. This also freezes well. Great as Christmas gifts.
Provided by Aroostook
Categories Berries
Time 20m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Simmer 12 minutes.
- Cool and bottle.
Nutrition Facts : Calories 79.2, Fat 0.1, Sodium 0.9, Carbohydrate 20.4, Fiber 0.9, Sugar 18.7, Protein 0.3
BLUEBERRY SIMPLE SYRUP
This flavored simple syrup is very versatile and goes with so many things. I especially like to put it on top of French toast, in pancake or waffle batter, and it's very yummy in cornbread or biscuit batter. This can be made in advanced and stored and refrigerated in a glass jar.
Provided by Vanessa Fregoso
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 35m
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 18.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 17.9 g
BLUEBERRY SYRUP
Run through with plump berries, this compote-meets-syrup mix makes any meal feel as leisurely as weekend brunch. A pair of natural sweeteners takes the place of refined sugar: Fresh berries cook down with only lemon juice to concentrate their natural summery sweetness, then earthy maple syrup adds depth. You can use the larger amount of syrup for a pancake pourable blend, or the smaller quantity for a spoonable topping.
Provided by Genevieve Ko
Categories sauces and gravies
Time 15m
Yield About 1 1/4 cups
Number Of Ingredients 3
Steps:
- Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
- Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
- Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.
More about "blueberry syrup for pancakes food"
BLUEBERRY PANCAKES FOR BREAKFAST TODAY! #BLUEBERRY # ...
From pinterest.ca
BEST CORNMEAL PANCAKES WITH BLUEBERRY SYRUP RECIPES | FOOD ...
From foodnetwork.ca
BEST FLUFFY BLUEBERRY PANCAKES RECIPES | BAKE WITH ANNA ...
From foodnetwork.ca
BLUEBERRY SYRUP FOR PANCAKES - FOOD NETWORK
From foodnetwork.co.uk
SYRUP FOR BLUEBERRY PANCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
BLUEBERRY PANCAKE SYRUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLUEBERRY SYRUP RECIPE - LONGBOURN FARM
From longbournfarm.com
BLUEBERRY PANCAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BLUEBERRY CORN CAKES WITH MAPLE SYRUP RECIPE - FOOD & WINE
From foodandwine.com
CINNAMON PANCAKES WITH BLUEBERRY DATE SYRUP - CENTER FOR ...
From nutritionstudies.org
BLUEBERRY SYRUP - BLUEBERRY.ORG
From blueberry.org
HOMEMADE BLUEBERRY SYRUP RECIPE - LAURA FUENTES
From laurafuentes.com
BLUEBERRY PANCAKES WITH BLUEBERRY SYRUP | FOODS OF OUR LIVES
From foodsofourlives.com
HOW TO MAKE HOMEMADE BLUEBERRY PANCAKES WITH BLUEBERRY SYRUP
From thespeckledpalate.com
BACON BLUEBERRY PANCAKES - LOVE OF FOOD
From loveoffood.sodexo.com
BLUEBERRY PANCAKES - MAMA LOVES FOOD
From mamalovesfood.com
HEALTHY BLUEBERRY OATMEAL PANCAKES: A BABY LED WEANING ...
From whatmomslove.com
PERFECT BLUEBERRY SYRUP RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
BUTTERMILK PANCAKES WITH BLUEBERRY SYRUP RECIPE - FOOD NEWS
From foodnewsnews.com
BLUEBERRY SYRUP PANCAKES STOCK PHOTOS, PICTURES & ROYALTY ...
From istockphoto.com
CORNMEAL PANCAKES WITH BLUEBERRY SYRUP RECIPE - FOOD NEWS
From foodnewsnews.com
BLUEBERRY PANCAKES - FOOD INSURGENT
From foodinsurgent.com
BLUEBERRY SYRUP PANCAKES ILLUSTRATIONS, ROYALTY-FREE ...
From istockphoto.com
BLUEBERRY SYRUP FOR PANCAKES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE BLUEBERRY SYRUP RECIPE FOR PANCAKES OR ICE CREAM ...
From pinterest.ca
HOMEMADE BLUEBERRY SYRUP AND PANCAKES - POCKET CHANGE …
From pocketchangegourmet.com
SINGLE SERVE BLUEBERRY PANCAKES AND SYRUP - BLUEBERRY.ORG
From blueberry.org
BLUEBERRY PANCAKES & ORANGE SYRUP | PANCAKE RECIPE | SBS FOOD
From sbs.com.au
BLUEBERRY PANCAKES NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
WARM BLUEBERRY MAPLE SYRUP FOR PANCAKES - UNPEELED JOURNAL
From unpeeledjournal.com
【COOKED】BLUEBERRY PANCAKE SYRUP RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE BLUEBERRY SYRUP RECIPE - SAVORING THE GOOD®
From savoringthegood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love