Recipe Review: Blueberry Maple Syrup

Recipe Review: Blueberry Maple Syrup

Joanna Miller
Feb 12, 2010

Yesterday, we showed you our favorite recipe for light and fluffy pancakes, and several of you shared some great tips and recipes of your own. Now that we have the basics out of the way, let's move on to the fun stuff – the toppings. Pure maple syrup is never a bad choice, but we've grown to love this simple blueberry maple syrup recipe that's made with just two ingredients. Can you guess what they are?

Yep, it's blueberries and maple syrup. No big mystery there!

We first tried the recipe, from Nigella Lawson, after picking about 15 pounds of blueberries last summer. There's still one last bag in the freezer, and while most of it will go to into smooties, we're reserving a bit for this easy and delicious syrup. It's a wonderful little taste of summer on a cold winter morning.

As we said, it's just the two ingredients – four parts blueberries to one part maple syrup. You heat them in a sauce pan until the berries begin to break down and form a thick syrup. And, that's it!

For a little PB&J twist, try spreading peanut butter on your pancakes and then topping them with the blueberry syrup. It might sound a little strange, but it can be a little addictive.

Related: How To Make Light And Fluffy Pancakes

(Images: Joanna Miller)

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