Nothing can be simpler and more satisfying than this two ingredient syrup. When poured over a tall stack of pancakes this scintillating serum turns your ordinary breakfast into a luxurious treat.
By now you should realise that I don’t like to waste time or food. So when I had a punnet of blueberries that were starting to wrinkle I decided a simple pancake syrup would do the trick. Like the Homemade Buttermilk Pancakes, that this syrup to which this is a perfect compliment, this recipe is easy to freeze to enjoy another day.
Punnet of blueberries (about 150-200 g)
1 cup or 230 ml maple or other pancake syrup (You might want to start with a bit less and as the blueberries simmer down add as you feel appropriate.)
1. Over a medium heat, simmer the blueberries and syrup in a medium pan. Stirring occasionally and watching to not burn the mixture. The syrup is ready when the berries have burst open.
2. Carefully pour your syrup into a serving dish.
3. Pour on pancakes and enjoy. (*For tips on freezing see below.)
4. If you have leftover syrup you can easily freeze it for another breakfast. Just wait until the syrup is completely cooled and pour into a freezer ziplock back. Should last at least a month in the freezer.