Blueberry Gingerbread Pancakes with Blueberry Maple Syrup


Blueberry Gingerbread PancakesMix the pancake batter according to the recipe or mix direction. For each 1 1/2 cups of flour or pancake mix, add about 2 cups of fresh or frozen blueberries after the batter is mixed. Stir gently just until the blueberries are dispersed in the batter; additional stirring will stain your batter blue. Cook according to package directions.

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Blueberry Maple Syrup

1 tablespoon cornstarch
1 cup maple syrup
2 cups fresh or individually frozen blueberries
1 tablespoon lemon juice
1 tablespoon butter

1. For the Blueberry Maple Syrup, place the cornstarch in a medium saucepan. Pour about 1/4 cup of the maple syrup in the pan and whisk the syrup and cornstarch together until smooth. Add the rest of the maple syrup and the blueberries.
2. Cook the syrup until the mixture is bubbling and thickened, stirring often. Puree the syrup in a blender. Strain the syrup in mesh strainer pressing the syrup through the strainer with the back of a spoon to obtain a clear blueberry syrup without solids. Add the butter and the lemon juice. Serve hot.

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