If you ever wanted to kick up your blueberry pancakes a notch, here’s how:
Use your Daniel’s Creek Blueberries to make a blueberry syrup. If you don’t have a recipe here you go:
3 cups blueberries
1 cup sugar
1 cup water
1 T lemon juice
Combine all ingrediants in a saucepan over high heat and bring to a boil, then simmer for 15 minutes. Stir regularly. Cool and store in the fridge. If you have an emersion blender–blend for a very smooth syrup.
Ok, for the pancakes. Make pancakes as you would regularly, add 2 T of blueberry syrup (or as much as you want) to the batter. Make pancakes and sprinkle fresh blueberries on top of the batter. Serve with the remaining blueberry syrup, more fresh blueberries (and whip cream if you dare).