Nourish your body - Easy Blueberry-Cinnamon Syrup for Pancakes
This Blueberry-Cinnamon Syrup is both the best pairing with your breakfast pancakes, and it goes well with any other baked dish that needs a little more sweetness and flavor added to it. It is quick and easy to make, and it is high in antioxidants. It is a great start to your day!
Equipment
- 1 Measuring cups
- 1 Medium sized pot
- 1 Measuring jug or bowl to make your slurry in
- 1 Handheld Whisk
Ingredients
- 2 Cups Blueberries fresh or frozen
- 1 Cup of Water
- 1/4 Cup of Honey or Maple Syrup you can add more if you want it sweeter
- 1/2 tsp Vanilla Extract
- 1/4 tsp Cinnamon
- 1 Pinch of Salt for taste
- 2 Tbsp Water for the slurry
- 1 Tbsp Cornstarch
Instructions
- Add the blueberries, vanilla extract, cinnamon, salt and 1 cup of water to a medium sized pot and bring to a boil on medium to high heat.
- As soon as it starts bubbling, turn the heat down to low and let it simmer for about 10 minutes or until the blueberries are soft. Stirring occasionally to prevent it from sticking or burning. Keep the lid on.
- In the meantime, make a slurry in a measuring jug or bowl, by taking the 2 Tbsp water and 1 Tbsp cornstarch and mix it together until there are no lumps left.
- Add it to your syrup and whisk until combined. Whisk for about 2-3 minutes then turn off the heat.
- Pour the syrup into clean jars or pour it over your pancakes while still hot.
- The sauce will thicken up as it cools down too.
When pouring them in the jars, wait until it has cooled off some before putting them in your fridge.
Notes
Storing the syrup: When storing it in jars in the fridge, it will be good for up to 7 days after opening. We did not follow canning steps, so don't consume after the syrup has been in your fridge for 10 days.