Pancakes With Maine Blueberry Sauce Recipes

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

EASY BLUEBERRY SYRUP RECIPE

Steps:

• Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
• In a medium saucepan, bring water, sugar or honey, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes.
• Add water+starch mixture and mix to combine. Turn off heat, let it sit for 5 minutes to thicken.
• For a smooth syrup, transfer the mixture to a blender and blend until smooth.
• Store in an airtight container or jar in the refrigerator for one to two weeks. Take out a few minutes before serving at room temperature or warm in the microwave.

BLUEBERRY PANCAKES

Steps:

• Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
• In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
• Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

WILD BLUEBERRY SAUCE

Steps:

• In a large saucepan over high heat, heat the blueberries, sugar, water, orange juice, and spices on high. Bring to a boil, then reduce the heat and simmer 15 minutes. Add orange zest to the mixture and cool.

BOOTHBAY BLUEBERRY SAUCE

Steps:

• Stir the lemon juice, orange rind, orange juice and sugar in a large pot. Bring to a rolling boil. Add berries and bring to a full boil again. Add cinnamon, cloves and pectin and boil hard, stirring constantly, for 1 minute. Remove from heat, pour into hot, sterilized jars, cover and seal.