Fitting for my blueberry syrup recipe because there is a little of it in there.
When I hear the word blueberries, my mind immediately thinks pancakes. BUT, some — okay just two of us — are rather picky pancake eaters.
- Daughter No. 3 does NOT like blueberries in her pancakes.
- I do not care for the taste or price of real maple syrup. The store bought stuff will do — minus any brands with high fructose corn syrup.
For something different, I thought I’d make homemade blueberry syrup.
This past Wednesday, my girls and I managed to pick 18 1/2 pounds of the delicious blue fruit. That’s pretty good considering we really weren’t the most diligent berry pickers.
I knew I wanted my syrup to have a thick, chunky consistency so I searched for recipes, took inspiration and then added vanilla because most things just seem to taste better with it.
I learned that cornstarch is the remedy for thin syrup.
And one recipe added butter in at the end. Who am I to argue with the wisdom of a southern cookbook? So, in went the butter.
It probably was not sweet enough for Husband; but he likes things sickeningly sweet so his vote doesn’t officially count.
(more sugar = hyper kids = crazy Mom)
Add sugar if you have a sweet tooth. Or less corn syrup if you prefer thinner syrup.
Recipes are not set in stone. Make things how you like them.
Blueberry Syrup Recipe Tips:
- Use a big saucepan. When this stuff boils up it really goes UP.
- Stay close to the pan when cooking. The stuff is super hot and messy.
- DO NOT TASTE syrup right out of pan!!! Again, it is SUPER HOT!
- I am guessing that it will keep in the refrigerator for up to a week. Not sure though. Use common sense. If it starts looking like a science experiment, don’t eat it. And why not consider vacating it from the premises.
- After it’s cold it really thickens up. Reheat to thin.
- Some recipes say it freezes well.
- Breyers® Natural Vanilla ice cream + blueberry syrup = happiness.
My (first ever attempt — so please be kind) blueberry syrup recipe:
- 2½ cups fresh or frozen blueberries
- 2½ cups water
- ¾ cup sugar
- 4½ tablespoons cornstarch
- ½ tablespoon lemon juice
- ½ tablespoon vanilla
- 2 tablespoons butter
- Combine blueberries, water, sugar, cornstarch, and lemon juice in saucepan.
- Cook over medium heat, stirring occasionally for 15 minutes until it begins to thicken.
- Remove from heat and add vanilla and butter, stirring until incorporated.
- Serve warm.
What’s your favorite pancake topping?
Do you make your own syrup? Have any tips you can share?