Blueberry Breakfast Sauce

There’s a sale on blueberries, and I’m always making those blueberry pancake, probably because I love blueberry pancakes. Just take the blueberries and toss them in the batter, quick and easy. But there is another way of getting those powerful blue little antioxidants onto the old flapjack… let’s make us some blueberry sauce!

Here’s what you’ll need:

  • 4 cups of blueberries
  • 1 cup brown sugar
  • 2/3 cups of maple syrup
  • 2 tbsp corn starch

In a saucepan, combine sugar and cornstarch and then gradually stir in maple syrup. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Remove from the heat and let it cool. At this point, you could sever this warm over some fresh pancakes, or waffles, or French toast. Transfer the sauce to a Mason jar and store in the fridge for whenever you want the great taste of blueberries and maple.

blueberries

Blueberry Basic Pancakes

I know! Now it’s something completely different. Let me share a bit of breakfast as I’ve just picked up a pint of blue berries on sale for two bucks. So, blueberry pancakes for breakfast, lunch, brunch, or late night with a scoop of maple walnut ice cream. These are just the basic pancake batter. We’ll get our fancy on later.

Here’s what you’ll need:

  • 2 c. sifted all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2 tbsp. sugar
  • 1 egg
  • 1 1/2 c. milk
  • 3 tbsp. oil
  • 1/2 pint blueberries
Mix together the flour baking powder, salt, then sugar. Whisk this all together. Then add egg, milk, oil and whisk this into a nice batter. Then add the blueberries.
Ladle out the batter onto a medium hot griddle and cook till bubbles freely form on the surface. Then flip that cake and cook till golden.
Keep going till the batter is gone and you’ll have a little stack of goodness.