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Blueberry Lemon Syrup

Blueberry Lemon Syrup

This blueberry lemon syrup is the perfect accompaniment to fluffy pancakes, french toast, yogurt, oatmeal, and ice cream. Try using leftover blueberry syrup by adding it to mocktails and cocktails!

Ingredients

For the Blueberry Lemon Syrup

2c of frozen blueberries

ÂĽ c of water

Âľ c of sugar

1 tsp of lemon juice

½ tsp of cornstarch

Zest of 1 lemon

Preparation

1. Combine blueberries, water, and sugar in a medium saucepan over medium heat.

2. Cook the blueberries until juicy and bubbly, about 10 minutes.

3. In a small bowl or ramekin mix lemon juice and cornstarch. Add to the blueberry syrup, stir, and return to heat for another 2 minutes.

4. Stir in lemon zest, and set aside until serving.

5. Allow the syrup to cool completely before storing it in the fridge for up to 1 week.

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Fluffy Pancakes

Fluffy Pancakes

These fluffy pancakes are requested weekly at my house. Fluffy, tender, and tugs at those nostalgic core memories of lazy Sunday mornings. I have no doubt they will also be a favorite at your house! 

Ingredients

For The Pancakes

2c flour

4 tsp baking powder

ÂĽ tsp baking soda

ÂĽ c granulated sugar

ÂĽ c melted salted butter

1 Âľ c milk

1 egg

 2 tsp vanilla

Butter for serving and pan if needed

1 Recipe Blueberry lemon syrup or Pure Maple Syrup

Preparation

1. In a large bowl whisk together dry ingredients.

2. Make a well in the center of the dry ingredients and slowly whisk in milk, butter, egg, and vanilla. The batter will be lumpy. That is OK!

3. Allow the batter to rest for 10 minutes. Do not skip this step! This is key for the fluffiness.

4. Preheat the oven to 200 degrees so the pancakes can stay warm in between batches.

5. While the batter is resting pre-heat your griddle over medium-low heat until hot.

6. When ready to cook your pancakes, liberally butter the preheated griddle. Or alternatively use a nonstick skillet with no butter.

7. Using a ladle or small measuring cup pour batter onto the griddle and cook until bubbles form on top.

8. Once bubbles are formed and the bottom of the pancake is golden brown, flip pancakes and cook an additional 1-2 minutes until golden brown. Remove from the griddle onto an oven-safe serving plate.

9. Repeat until the batter is gone. Keep finished pancakes in the oven until ready to serve. Serve pancakes with salted butter, maple syrup, or blueberry lemon syrup!

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Best Ever: Fluffy Pancakes w/ Blueberry 🍋 Syrup

Join me as I show you how to make one of my family’s weekend favorites- fluffy pancakes with blueberry lemon syrup. Just in time for the weekend!

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