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Blueberry Maple Syrup + “Baby” Pancakes

July 14, 2014 By Food Retro

Blueberry Maple Syrup & Cute Pancake Appetizer Brunch IdeaI’m not sure how it happened, but somehow Sunday morning has become pancake morning. Actually, that’s a lie; I know exactly how it became pancake morning. My son would be happy to eat pancakes every morning, every day of the week, but I convinced him with mommy magic that Sunday is the best day to have pancakes on. This little white lie enables me to keep from having to do more extra dishes than a couple cereal bowls every morning.

If you’ve never made pancakes from scratch, you have to try it just once. It takes only a minute longer than pouring out the box mix, and I promise, you’ll never go back to a box again. I would make extra and freeze them, but honestly, no matter how big a batch I make, I seem to have only one left over (and it’s usually gone by lunch time). They’re thick and fluffy and very yum. Even my mother-in-law has become a scratch pancake fan!

You can find my pancake recipe here. Feel free to shake it up by swapping out the milk for buttermilk.

Some time ago on Pinterest, I saw this cute little serving suggestion using skewers. Finally, a self-serve brunch idea other than a quiche! You can make these quite speedily by dropping the batter by the tablespoon onto the griddle. Stack em up, staple em together with a half a wooden skewer and a piece of fruit on top. They’re super kid-friendly, too. The kidlet loved them; he called them baby pancakes.

Mini Pancakes Skewer Brunch Appetizer

For variety this weekend, I whipped up a batch of blueberry maple syrup in about five minutes before I started mixing pancake batter, and while it was lovely on its own, I added just hint of vanilla to it, which made the dusky taste of pure maple syrup really pop.  It had a lovely colour to it, too.

Blueberry Maple Syrup
2014-07-13 19:32:35
Maple syrup with blueberry and a hint of vanilla.
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 2 cups fresh blueberries
  2. 2/3 cup pure maple syrup
  3. 1/8 tsp vanilla extract
Instructions
  1. In a saucepan on medium heat, heat the maple syrup and 1 1/2 cups of the blueberries for a couple of minutes until the blueberries turn a dark colour and soften.
  2. Using a masher, crush the berries, and continue stirring over heat until the maple syrup turns a rich purple colour. Add the vanilla extract.
  3. Remove from heat; pour the maple syrup through a mesh strainer to remove the blueberry pulp, add the remaining whole berries and serve warm.
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Filed Under: Homemade Pantry, Kitchen Chemistry, Sauce & Condiments, SLIDER Tagged With: dairy free, egg free, gluten free, kid friendly, Kitchen Chemistry, no refined sugar, nut free, peanut free, soy free, vegan, vegetarian

About Food Retro

Baker of deliciousness. Suburban Gardener. Neophyte Urban Homesteader. Mom.

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Comments

  1. Megsanity says

    July 14, 2014 at 8:26 am

    I love blueberry syrup! And those minis are adorable. 🙂

  2. Liv says

    July 14, 2014 at 8:47 am

    We’ve been eating a ton more pancakes now that Bae has moved beyond the baby cereal stage. This is a fantastic idea. Now I just have to find somewhere to get some authentic (and not outrageously expensive) Canadian maple syrup. And I do usually use the box – but you’ve inspired me! It’s true, after I started making my own mac n cheese, I never went back to the box.

    • Food Retro says

      July 14, 2014 at 9:32 am

      I’m a little spoiled living in the great white north. It’s a bit cheaper here. Diluting it with fruit is a great way to stretch maple syrup when you don’t have easy access! And trust me… box pancakes cannot compare. 😉

  3. Foxy Wine Pocket says

    July 14, 2014 at 11:54 am

    Yes. Just yes. To from-scratch pancakes and blueberry-maple syrup. (I’m serving mine with bacon.)

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