Quick Blueberry Syrup for Pancakes
Level up your pancake game with Quick Blueberry Syrup for Pancakes! Nothing against maple syrup, but blueberry syrup adds a lovely fruity flavor on top of a pile of fluffy pancakes.
Servings: 8 Servings
Equipment
- Small Saucepan
- Small Bowl
Ingredients
- ½ cup cold water
- ½ cup sugar
- 1 Tablespoon cornstarch
- 2 cups blueberries fresh or frozen
- 1 Tablespoon lemon juice
Instructions
- In a medium saucepan, add the water, sugar, and cornstarch. Cook over medium-high heat.
- Once boiling, add the blueberries. Cook for 4-5 minutes over low heat. The mixture will thicken, and the blueberries will burst and cook down.
- Add the lemon juice.
- Pour the cooked syrup into a large mixing bowl. Break up any remaining fruit pieces with an immersion blender or potato masher to create a smooth syrup.
- With a fine-mesh strainer and bowl underneath to catch the syrup, strain the syrup.
- Store the syrup in clean jars in the refrigerator for up to a week or in the freezer for four months.
Notes
Low FODMAP - Selected ingredients are based on current serving sizes measured by the Monash App at the time of publishing. As always, follow your gut and modify as needed.
Gluten-Free - No wheat or gluten in this recipe.
Dairy - Free - No dairy in this recipe.
Nutrition Information
Serving: 8gCalories: 72kcalCarbohydrates: 18.7gProtein: 0.3gFat: 0.2gSugar: 16.1g
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