I like to make pancakes and then freeze them. That way my son can easily make his own breakfast. I found, however, that when I freeze blueberry pancakes they turn out a little odd… soggy and the blueberries heat up faster than the rest of the pancake in the microwave. I decided to just make plain pancakes and this syrup for the same taste as blueberry pancakes.
- 2 1/2 cups blueberries (if frozen, be sure to thaw first)
- 3/4 - 1 cup cup sugar (more if you like it sweeter)
- 1/2 cup water
- 1 teaspoon lemon juice
- Simmer 10 minutes.
- Cool and bottle (I like to use the Good Seasons Cruet for syrups).
- Keep in the fridge.
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