A pancake’s two best friends, together as one.
Blueberry maple syrup and pancakes. Quite possibly the world’s most perfect combination. To be honest, I always considered myself more of a savory egg person at breakfast. But this special maple syrup has honestly changed my mind. Plain pancakes with plain maple syrup are, of course, classic: a perfect combination of warm, tender, bready and buttery goodness topped with maple’s earthy sweetness.
But warm blueberry maple syrup on pancakes exists in another realm entirely. The way to best describe this syrup is that it’s like pouring blueberry pie over your breakfast. Not sold yet? It only takes 10 minutes to make.
Just put blueberries, maple syrup, a squirt of lemon juice, and a bit of cornstarch in a pot, and cook until it gets jammy and amazing. Either wild or domestic blueberries will work.
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Blueberry Maple Syrup
- 2 cups blueberries, fresh or frozen (you do not have to defrost if frozen)
- 1 cup pure maple syrup
- 1 nice sqeeze of fresh lemon juice
- 1/4 teaspoon cornstarch
- Combine the maple syrup, blueberries, lemon juice, and cornstarch in a small pot and stir. Bring to a boil over medium-high heat, then lower to medium and cook at a low boil for 10 minutes.
- Let cool to warm room temperature or so before serving.