Blueberry Pancake Syrup Recipes

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 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.

BLUEBERRY SYRUP FOR PANCAKES

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.

HOMEMADE INSTANT PANCAKE MIX AND BLUEBERRY SYRUP

Steps:

• Mix the above ingredients together and store in a jar.;
• For each 1 cup pancake mix, add 1 egg, 1 cup milk, and 1 tablespoon melted butter. Do not overmix.
• Heat a flat griddle or pan over medium-high heat.
• Spoon drops of 1 1/2 to 2 tablespoons of batter onto the hot griddle and when bubbles appear on the surface of the little pancakes, flip them over to make them golden brown on both sides. A minute or so a side should do it.

OVERNIGHT YEAST PANCAKES WITH BLUEBERRY SYRUP

Steps:

• In a small bowl, dissolve yeast in buttermilk; let stand for 5 minutes., Meanwhile, in a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Whisk the eggs, oil and vanilla; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight., To make pancakes, pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top of pancakes. Cook until second side is golden brown., Meanwhile, in a small saucepan, combine the blueberries, water, syrup, sugar, cornstarch and salt. Bring to a boil. Reduce heat; simmer, uncovered, until berries pop, 5-7 minutes.

TODD'S FAMOUS BLUEBERRY PANCAKES

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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.