It was Easter and I wanted a nice breakfast for both my husband and I. For us, that meant pancakes. But I didn’t want the usual. I bought fresh blueberries the previous day thinking I would make blueberry pancakes. Well I did, but that wasn’t it!
I pulled out a sauce pan and put in blueberries, maple syrup, nutmeg and cloves. I heated it up until it was bubbling, using a masher to mush it up. I could have stop cooking it after a few minutes but I wanted the sauce thick. I turned the heat to low and kept stirring it while flipping pancakes (I’ve never been good at that).
Breakfast was served! Instead of regular maple syrup, I poured the blueberry sauce over it. I was very sweet! I can definitely see this as a delicious topping for ice cream. Ooh!
Spiced Blueberry Sauce
1 cup fresh blueberries, rinsed
1/4 cup maple syrup (I used grade A)
1/4 tsp nutmeg
1/4 tsp clove
1.) Mix all ingredients in a sauce pan and heat to medium.
2.) When it starts bubbling, carefully mash the berries (don’t let the juice hit you!).
3.) Lower heat to simmer and keep on stirring until you reach desired consistency. I cooked for 10 minutes.
4.) Serve hot and enjoy!
I admit I didn’t think to take a picture of the finished product. I was too busy eating!!! Just a recommendation- make this for regular pancakes otherwise it will be a flavor overload. I have a favorite recipe for almond pancakes from Elana’s Pantry- her cookbook is Gluten-Free Almond Cookbook. Yum!
Do you add anything special to your pancakes?