Blueberry Sauce for Pancakes
Recipe: Blueberry Sauce for Pancakes NEW
Enough to serve over 10 pancakes
1 bag of blueberries (frozen or thawed) Approx. 4 cups of berries
1/3 cup of white sugar
2 tsp of cornstarch
2 Tbl of water
Put the blueberries and sugar in a medium sauce pan. Combine the cornstarch and water in a separate cup and blend until the cornstarch is incorporated. Then pour this solution over the blueberries. Turn on medium high. Stir to melt the sugar and keep the blueberries from sticking to the bottom of the pan. Let cook until the blueberries begin to bubble and the sauce begins to thicken. This will take 5 – 10 minutes; depending on whether you start with frozen berries or thawed. The thickening tells you when it’s done. It will look like blueberry pie filling, but a tad runnier.
Serve the blueberry sauce warm, cold or room temperature. The sauce will form a slight film on the top as it cools. Just stir before putting it on the pancakes.
Enjoy. Cheers! Zola
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