Saturday, March 19, 2016

Blueberry Lemon Syrup

You can make your own pancake or waffle syrup in a half hour and it's so tasty and natural.  You can also use it to top ice cream later on in the day.  This syrup is guaranteed not to last long in your household.




Blueberry Lemon Syrup

2 1/2 cups blueberries, fresh or frozen
1 cup sugar
1 cup water
1/4 cup lemon juice (the juice from 1 lemon)
1 tsp lemon zest

1 tbsp cornstarch
1/4 cup water

Cook the blueberries, sugar, water, lemon zest and juice in a saucepan for 20 minutes over medium heat, bringing to a slow boil.  Strain the berries (lightly press down to make sure all of the juice is released) and return the juice to the pan.   Stir cornstarch into 1/4 cup of cold water and stir into the juice.  Keep on the heat, stirring frequently until it thickens.

Buttermilk waffles (makes 5)

1 cup flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp sea salt
2 tbsp butter, melted
1 cup buttermilk
1 large egg
1/8 tsp cinnamon

Whisk the dry ingredients together.  Add in the butter, buttermilk and egg.  Let sit for 10 minutes before making waffles per your manufacturers instructions.