This is not going to be an exact recipe — I didn’t measure anything. But it was so good, I had to blog about it.
What’s funny: I don’t even like blueberries. Not really. I can eat them in moderation but just to sit and eat them alone, no. However, I’d made some multi-grain pancakes this morning and I didn’t want to ruin all that healthy goodness with regular syrup, and we were out of applesauce.
[Aside: warmed cinnamon applesauce, no sugar added, is fantastic over whole-grain pancakes!]
I remembered the blueberries in the freezer, but I didn’t want to eat them whole on my pancakes. I was afraid I wouldn’t like them, and I certainly didn’t want to ruin my lovely pancakes! So I decided to try and make some syrup or compote – I’m not sure what it technically was, but it was sooo good, I’ll definitely do it again.
About 1 1/2 c. of frozen blueberries
About 1/4 c. of sugar. I just sprinkled a little to cover in a small saucepan.
1-2 T of water to moisten the sugar.
Cook on med-low as the rest of the breakfast is cooking. The blueberries melt and begin making their own juice.
Mine were too runny, so I mixed up a little corn starch in cold water and poured in. Instant blueberry “sauce” that tasted like pie.
So good! I used it as topping on my pancakes, but it’d make an incredible crepe (if I knew how to make them) with a little cream cheese. Oh yum. I think I need to learn how to make crepes!
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