Many of you have commented here about how your family has ditched the pancake syrup that is made with high fructose corn syrup and have opted for the real stuff – maple syrup – only to be dismayed that they cost is too high or that your family doesn’t like the taste.
While I do purchase and use maple syrup, I actually prefer fresh fruit syrups on my pancakes and waffles when the berries are in season. I’m going to share how I make up a batch of blueberry syrup but you can use this same method with other varieties of berries and fruit: strawberries, cherries, raspberries, blackberries, etc. This is also a good way to use up fresh berries that are on there last leg in the fridge – so they don’t go to waste!
This recipe is easy to whip up while your making a big ol’ stack of pancakes or waffles and you can serve it immediately. Store the leftovers in a sealed container in the fridge for up to a couple months. However, you can make this up a head of time and actually you could can it for later use if you so desired!
Here’s how I make up a batch for a morning treat:
:: Bluberry Syrup
2 cups organic blueberries
1/2 cup of sugar
1/2 cup of water
Place all ingredients in a saucepan on the stove and allow to boil. Once a syrup has been made by the sugar and water take a potato masher and mash the berries up to the consistency that you like (I like it a little lumpy so that some of the berries are totally mashed up). Allow the syrup to cook a little longer until the syrup will coat the back of your spoon (generally this syrup takes 10 to 15 minutes but you will want to watch it for the right consistency. If it thicken too much you can always add water, but you don’t want to scorch the sugar!).
At this point the syrup is ready to eat. I like the skin and fruit in my syrup. However, if your family prefers a true syrup (without the skin and fruit, only the juice), just strain the syrup through a sieve.
Serve over warm pancakes, waffles, or stirred in yogurt or on top of ice cream!