Monday, April 5, 2010
Blueberry Pancakes with Blueberry Syrup
I made these Easter Sunday morning and this will for sure be our new Easter Sunday Breakfast tradition. It was SOOOO yummy!! The girls said it was just like being at IHOP.
I made regular pancakes (the just add water kind- Krusteaz). It made about 16 pancakes. I added 2 tsp Vanilla (mine is double strength vanilla). I used a 12 oz package of frozen blueberries thawed- take out 1 cup of the blueberries for the syrup and add the rest of them to the pancake mix.
Blueberry Syrup Recipe:
1 cup sugar
2 TBSP Cornstarch
1 cup water
1 cup fresh blueberries
1 TBSP Butter
Add sugar and cornstarch to a saucepan and mix together. Add Water and bring to a boil- cook for 3 min. Stir in blueberries and reduce heat. Simmer for 8-10 min until berries burst and syrup is thick. Stir in butter until melted. Serve over pancakes with a squirt of whipped cream.
*Note: We didn't eat all the pancakes, but all the syrup was gone- you may want to double the sauce if you want it to go on all of the pancakes. We used the leftover pancakes the next day with just maple syrup.