- Yield 32 servings
Try this blueberry syrup for a light and tasty topping on your pancakes or waffles.
- 1/4 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 cup boiling water
- 1 -- (16-ounce) package frozen unsweetened blueberries, thawed, drained
- 1 tablespoon lemon juice
- Combine the sugar and cornstarch in a saucepan and mix well. Stir in the boiling water gradually. Bring to a boil over medium heat, stirring constantly; reduce heat. Simmer for 1 minute, stirring constantly. Remove from heat. Stir in the blueberries and lemon juice. Serve warm or chilled over pancakes or waffles.
Recipe reprinted with permission from Saint Thomas Hospital’s A Taste of the Good Life (Nashville, Tn., 1996).