Homemade Instant Pancake Mix And Blueberry Syrup Food

SYRUP FOR BLUEBERRY PANCAKES

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.

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 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.