Blueberry Pancake Sauce


Get creative with your pancakes—try something other than maple syrup. Fruit sauces and syrups are wonderful on pancakes. This is more than a syrup. It’s more like a compote. Try this on gingerbread pancakes—though we’re very partial to lemon syrup on gingerbread pancakes.

This sauce not only works on pancakes but on desserts and ice cream as well. It will turn a plain piece of cake into a delight.

Ingredients

1 1/2 cups granulated sugar
3 tablespoons cornstarch
1 1/4 cups water
2 cups individually frozen blueberries
4 tablespoons butter

Directions

1. Combine the sugar and cornstarch in a medium saucepan. Gradually add the water, stirring with a whisk. Continue stirring until the sugar dissolves. Bring the mixture to a boil, stirring regularly.
2. Add the blueberries and bring the sauce back to a boil. Cook until the berries burst.
3. Remove from the heat and stir in the butter.

Print