10 December 2010

Something to try tomorrow morning.

I love maple syrup. Everyone else in my house loves maple syrup. But sometimes it's nice to switch things up. And if switching things up means we eat a little more fruit and a little less sugar? Well, that's nice, too.

This would probably work with any berry you happened to have bouncing around in your freezer. We always have blueberries in my freezer because a certain small person likes frozen blueberries on everything. If berries are in season, you can use fresh, but you'll want to add a bit of water (maybe ¼ cup) at the beginning and mash them a bit with a spoon to encourage them to give up some juice.


Blueberry Sauce for Pancakes (and whatever else you might want to make more blueberry.)

2 cups frozen blueberries
¼ cup maple syrup
1 Tablespoon all-purpose flour
¼ cup water

Put blueberries and maple syrup in a small saucepan over low heat. Cook uncovered until the berries release enough juice to swim freely.

Mix the flour and water together to form a slurry. Add the slurry to the berries and bring to a simmer until mixture thickens. Pour freely over yummy pancakes, or maybe pound cake, or ...

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