Tried something new with our pancake breakfast routine - blueberry topping. I have a big bag of Costco frozen blueberries and was getting a little tired of muffins. (OK, truth be told, I was trying a couple vegan muffin recipes, and THEY were getting old. I can quickly fix this by baking a real blueberry muffin!) Not sure if the topping this morning was a success. I was going for syrup and didn't quite get the right consistency, but it was a nice change. Kind of healthy, too, except for the organic sugar heaped in the cooking pot(!). If I feel like it, I'll keep tweaking the recipe until it's better. Or maybe just puree this, freeze, and make a slushy. Hmmm....
Saturday, July 24, 2010
Pancake breakfast
Tried something new with our pancake breakfast routine - blueberry topping. I have a big bag of Costco frozen blueberries and was getting a little tired of muffins. (OK, truth be told, I was trying a couple vegan muffin recipes, and THEY were getting old. I can quickly fix this by baking a real blueberry muffin!) Not sure if the topping this morning was a success. I was going for syrup and didn't quite get the right consistency, but it was a nice change. Kind of healthy, too, except for the organic sugar heaped in the cooking pot(!). If I feel like it, I'll keep tweaking the recipe until it's better. Or maybe just puree this, freeze, and make a slushy. Hmmm....
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3 comments:
I just made blueberry syrup/sauce last week, from a recipe my mother-in-law gave. I used fresh blueberries, and they worked out great, but I'm sure that frozen would be just as good. I'll try to look up the recipe tonight and pass it along. As I remember, it only consisted of water, sugar, blueberries, and some lemon juice. Kind of like making cranberry sauce.
Thanks E! I would like it. I pretty much had that combination of ingredients, but I added too much water, forgetting the frozen berries would defrost and not a lot of water would be needed. I think I'll also use the hand blender to blend at least 1/2 the berries.
Here's the recipe:
Combine 2/3 cups sugar, 1 Tbsp corn starch, a dash of salt. Add 2/3 cup water. Cook and stir until thick. Add 2 cups fresh blueberries, return to a boil, then add juice of 1/2 lemon. Chill.
I played with the recipe a bit -- used a little less sugar, not quite as much lemon juice either, and I didn't chill it because I wanted it to be warm over the pancakes. I just let it cool a little so it thickened. Also, when I returned it to a boil, I allowed it to cook longer until some of the blueberries started to burst (like making cranberry sauce). The result is a lot less whole blueberries than you have in the picture, and more syrup/sauce. I haven't tried it with frozen, but imagine it would be a similar result. Good luck! :-)
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