I grew up in Florida, where everyone knows the name: International House of Pancakes. It’s a typical American diner. You walk in and it’s always full. People’s plates are stacked high with pancakes, grits, steak and eggs. The waiters are always these characters – tattoos, mullets – they’re running around refilling our bottomless coffee. There’s nothing good for you on the menu, but that’s not what they’re about. What I always loved the most, were the bottles of flavoured syrups, lined up in a row on every table. Choosing your favourite was the highlight of the whole experience – though I would be scared now to ask what’s actually in them. So, here’s my 90’s throwback – a blueberry maple syrup that begs to be poured over pancakes, waffles or crepes. It’s bursting with flavour and has tons of character… but, perhaps more in our style!
It’s too easy not to make. Only two ingredients: blueberries and maple syrup!
Try this: Banana, Peanut Butter & Blueberry Syrup Crepes!
Blueberry Maple Syrup Recipe
Adapted from Nigella Lawson (love her!)
- 1 1/2 cups fresh or frozen blueberries
- 1/2 cup pure maple syrup
- mix the ingredients together in a pot
- gently cook until bubbling about 3 minutes
- pour liberally over everything! Licking your fingers is recommended.
p.s. we do crêpes most Sunday mornings at our house – here’s the recipe we use. I cut the flour: 1/2 unbleached and 1/2 wholegrain
2 responses to “Blueberry Maple Syrup Recipe”
How long can the syrup last in fridge?
Hi Tiffany – a small batch like this didn’t last but 2 days in my house! With the blueberries – I reckon it has 4-5 days… 🙂