Blueberry Topping For Pancakes And Waffles Food

BLUEBERRY SAUCE

Steps:

• Combine the blueberries, water, sugar, lemon juice and water in a small-sized saucepan over medium-high heat. Bring to a boil; lower heat and gently simmer.
• Combine the cornstarch with the extra water until dissolved and stir it into the blueberries. Continue to simmer while stirring occasionally, until the sauce begins to thicken and coats the back of a metal spoon..

BLUEBERRY TOPPING

Steps:

• Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
• In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

BLUEBERRY TOPPING FOR WAFFLES, PANCAKES, OR ICE CREAM

Steps:

• In a small saucepan over medium to medium-high heat, add the blueberries, sugar, corn starch, and cold water. Stir to combine. Let the mixture come to a boil and thicken. This should take about 5 to 8 minutes.
• If you would like the mixture a little thicker, keep cooking. If you would like it a little thinner, add a little more water. Feel free to adjust the sugar to taste, depending on how sweet your berries were.
• Serve over waffles or pancakes with fresh whipped cream or over ice cream.

BLUEBERRY BREAKFAST SAUCE

Steps:

• In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.

BLUEBERRY TOPPING (BLUEBERRY COMPOTE)

Steps:

• In a medium saucepan over low-medium heat combine the blueberries, lemon zest, juice and sugar stirring regularly until they have released a lot of liquid and it starts to boil.
• Mix together the cornstarch and water then stir it into the blueberries. This part is optional and you can let the juice reduce naturally, which will take a little longer.
• Turn the heat down so the mixture is just simmering.
• Simmer stirring every so often for about 10 minutes until the blueberries have softened and the liquid has thickened to a consistency you like.
• To test: run your finger through the juice on the back of a spoon and it should leave a clear line that doesn't run. It will also take a few seconds to return to the sides of the pan when you stir it.
• Remove from heat. You can serve this blueberry sauce warm, at room temperature or cold. Store in a jar with an airtight lid for 7-10 days.

BLUEBERRY AND RASPBERRY PANCAKE TOPPING

Steps:

• Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

EASY BLUEBERRY SAUCE FOR WAFFLES OR PANCAKES

Steps:

• Warm pineapple juice concentrate in a medium saucepan until it melts.
• Add blueberries and sugar, stirring until combined. Cook over medium heat for 15-20 minutes, stirring occasionally.
• As sauce cooks, smash some of the berries.
• To thicken the sauce, use a slotted spoon to remove the berries. Continue cooking the juice in the pan for 2 to 3 more minutes, or until the liquid is reduced by half. Return berries to pan.
• Serve warm over waffles or pancakes.

LEMON BLUEBERRY SAUCE RECIPE

Steps:

• In a medium saucepan, add blueberries, zest, juice, sugar, cornstarch, and salt. Stir to combine.
• Cook over medium heat until the mixture starts to bubble and thicken (about 12 minutes for frozen blueberries, about 6-7 minutes for fresh). Stir occasionally.
• Remove from heat and stir in the vanilla. Serve.
• Store covered in the refrigerator for up to 1 week.

LOW CARB BLUEBERRY TOPPING (FOR ICE CREAMS, PANCAKES, WAFFLES, AND MORE)

Steps:

• For the Basic Low Carb Blueberry Topping: Put the blueberries, water, lemon juice and sweeteners into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Serve warm or cool.
• For the Spiced Blueberry Topping: Put the blueberries, water, lemon juice, sweeteners and spices into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Add the almond and vanilla extracts off heat and stir. Serve warm or cool.
• For the Fancier Blueberry Topping: Put the blueberries, water, lemon juice, sweeteners, spices and liqueur into a small saucepan or pot and simmer over medium heat until the blueberries swell up and are cooked through. This will take a little longer for fresh blueberries. Add the cornstarch slurry and simmer until thickened. Add the vanilla extract off heat and stir. Serve warm or cool. (4 net carbs per serving)

HOMEMADE BLUEBERRY SAUCE

Steps:

• Place blueberries, water, sugar, and lemon juice in small pan. Cook it, stirring occasionally, in medium heat. Let it come to a boil.
• In the mean time, mix cornstarch with 1 tablespoon water in a small bowl.
• Slowly stir in the cornstarch into the pan. Let it simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon.
• Take it off the heat and stir in the vanilla.
• Store it in an airtight jar in the fridge.

25 BEST PANCAKE TOPPINGS

Steps:

• Pick and choose your favorite pancake toppings. Or combine a few of your favorites for the ultimate dessert!
• Organize all the required ingredients.
• Prep a delicious breakfast treat in 30 minutes or less!

EASY BLUEBERRY TOPPING

Steps:

• Heat a saucepan over low/medium heat.
• Stir 2 cups of blueberries, sugar, lemon juice, 3 tablespoons water into pan and bring to a boil.
• Let boil for 3-4 minutes, then add remaining 1 cup of blueberries. Stir.
• Mix 4 tablespoons water and corn starch together. Add to blueberries and stir.
• Continue cooking until sauce thickens.
• Remove from heat and either serve warm over pancakes, etc., or cool and use for toppings on cheesecakes, etc.

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.

HOMEMADE BLUEBERRY SAUCE

Steps:

• Wash fresh blueberries. In a medium saucepan, crush blueberries. Add sugar, lemon juice and salt. Stir until combined.
• Bring blueberry mixture to a boil.
• Boil a full minute. Add zest.
• Serve warm or chill to make the flavors really come out. Can be served warmed up or cold.,

BLUEBERRY TOPPING FOR PANCAKES AND WAFFLES

Steps:

• Place blueberries in a medium saucepan over medium heat. Bring to a boil; cook until thickened and syrupy. Serve with pancakes or waffles.

BLUEBERRY SAUCE

Steps:

• Add the blueberries, 3/4 cup apple juice, honey, lemon juice and salt to a heavy bottom medium size saucepan and cook over medium heat, stirring often, until the mixture begins to boil.
• In a small bowl, stir the remaining 3 tbsp apple juice into the cornstarch and stir into the boiling blueberries. Turn the heat to medium-low and let simmer, stirring constantly, until the mixture is thick enough to coat the back of the spoon.
• Remove from the heat and stir in the vanilla, lemon zest and butter. Serve warm.
• Store in an airtight container in the refrigerator for up to 1 week.