Triple-Threat Blueberry Pancakes

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).

Yummy recipe for all those blueberries you’ll be picking

This is one of my all time favorite blueberry recipes:

http://www.foodnetwork.com/recipes/tyler-florence/lemon-blueberry-cheesecake-bars-recipe/index.html

I just made this today for my Mother-in-Law’s birthday.  It was a smash, it was gone before I could even take a picture of it.  Lemon and blueberry is a great summer-y combination and I love that this entire recipe can be made in the food processor.  Give it a try and let me know what you think!  What is your favorite summer blueberry recipe?