EASY BLUEBERRY SYRUP RECIPE
This homemade syrup recipe is made with fresh or frozen blueberries and is a tasty topping to any pancake or waffle recipe!
Provided by Laura Fuentes
Number Of Ingredients 4
Steps:
- Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
- In a medium saucepan, bring water, sugar or honey, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes.
- Add water+starch mixture and mix to combine. Turn off heat, let it sit for 5 minutes to thicken.
- For a smooth syrup, transfer the mixture to a blender and blend until smooth.
- Store in an airtight container or jar in the refrigerator for one to two weeks. Take out a few minutes before serving at room temperature or warm in the microwave.
Nutrition Facts : ServingSize 1 tablespoon, Calories 45 calories, Sugar 10.5g, Sodium 0.7mg, Fat 0.1g, SaturatedFat 0g, TransFat 0g, Carbohydrate 11.9g, Fiber 0.5g, Protein 0.2g, Cholesterol 0mg
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 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
SUNNY'S CANDY BAR PANCAKES WITH SCARY BLUEBERRY SYRUP
Provided by Sunny Anderson
Time 55m
Yield 8 pancakes
Number Of Ingredients 16
Steps:
- Mix the dry ingredients: In a large bowl, add the flour, sugar, baking powder and a pinch of salt. Stir to combine.
- Mix the wet ingredients: In a smaller bowl, whisk the milk, oil and egg together.
- Combine the wet and dry ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix gently until combined with a wooden spoon. Allow the batter to rest for 5 to 10 minutes.
- Make the pancakes: On a griddle or in a large pan, add a tablespoon of butter and allow it to melt on low heat. Then raise the heat to medium-high. Using a 1/4 cup measure, scoop out the pancake batter and pour onto the prepared griddle/pan. Allow to set a bit on the bottom, and then sprinkle crushed candy bar bits over the top. When bubbles begin to appear around the edge and center, flip the pancake and cook until a peek underneath reveals a golden bottom. Repeat in batches using more butter, if needed, until all done. (Keep the pancakes warm in a 100 degree oven on a baking sheet.) Serve with Scary Blueberry Syrup.
- Make the scary blueberry syrup: In a saucepan over medium heat, add the blueberries, 1 cup water, sugar, lemon zest and juice. Bring to a boil, stirring until the sugar is dissolved. Lower the heat to a simmer and cook until the liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon or potato masher to break up blueberries as they cook. Once reduced and thickened, remove from the heat and stir in the maple syrup. Taste and add just a pinch of salt to season. Serve warm.
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.
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