Blueberry Pancake Syrup

I think I may have mentioned a time or two on my blog before that I love pancakes.  It’s one of those foods that I could eat every day and probably never get tired of them.  In what feels like the never ending supply of food in my pantry and freezer that we need to use up before we move, I tweaked a recipe that I had from the National Honey Board, and made pancakes with a blueberry syrup the other morning.

I am now wondering why I have never made this before.  It was delicious.  It is definitely something I’m going to be making again once we’re settled in our new place, and I’m going to try other fruits as well.

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Blueberry Pancake Syrup
 
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Ingredients
  • ½ cup of blueberries
  • scant tablespoon of water
  • ⅓ cup honey
  • 1 tablespoon butter
Instructions
  1. Using a blender (a hand blender works great for this), purée the blueberries with just under a tablespoon of water. It should still be a pretty thick mixture when you're done. Set aside.
  2. Melt the butter and honey in a pot, and heat for about 2 minutes over medium heat. Add the blueberry purée and stir constantly for about 2 or 3 minutes, continue stirring if the mixture hasn't started boiling yet, but once it is you can give it one final stir and set it aside.
  3. Once it is cooled a bit you can place it in a container to serve. It's good warm or cold.

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Leftovers can be saved in an airtight container in the fridge.  I’d guess for probably up to a week, but ours never lasted that long so I don’t know exactly 🙂  If you want to serve it warm again, just heat it up for a little bit in the microwave or on the stove top.

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