Time 15m Yield 2 1/2 cups Number Of Ingredients 3 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.
Time 35m Yield 12 Number Of Ingredients 4 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.
Time 6m Yield enough for 15 pancakes Number Of Ingredients 2 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.
Time 20m Yield 15 pancakes of about 3-inches in diameter Number Of Ingredients 8 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.
Time 30m Yield 18 pancakes (1 cup syrup). Number Of Ingredients 18 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.
Time 1h15m Yield 6 Number Of Ingredients 8 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.
More about “blueberry pancake syrup recipes”
Time 1h26m Yield 2 pints Number Of Ingredients 5 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.
