Blackberry Pancake Syrup Recipes

Steps:

• Combine water and sugar in a saucepan. Cook and stir over medium heat until sugar dissolves. Stir in blackberry jam and heat until smooth. Remove from heat and allow to cool.
• Pour in a resealable container and refrigerate until ready to use.

Steps:

• Put the syrup and blueberries into a pan and bring to the boil.
• Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.

Steps:

• Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.
• This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.

Steps:

• Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.
• Add 1 cup of water and strips of lemon peel and bring to a simmer.
• Turn heat down to low and cook the berries for 5 minutes at just under a simmer.
• Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.
• Twist the cloth to extract all the juice; there should be about 2 cups.
• Discard the berry pulp.
• Combine the remaining 2 cups water with the sugar in a small saucepan.
• Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear.
• Wash down the sides of the pan with a wet pastry brush, then boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer.
• Add the blueberry syrup to the sugar syrup and bring the mixture to boil.
• Boil for 1 minute. Let the syrup cool, then add lemon juice to taste. Pour the syrup into two pint jars and refrigerate if you plan to use it in a month or two.
• To can (for indefinite storage) Pour into canning jars with 1/2 inch headspace. Process in hot water bath for 30 minutes.
• Cool.

Steps:

• Bring berries, sugar, and water to a boil in a 2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until fruit is soft, about 30 minutes. Pour mixture through a fine-mesh sieve into a bowl, pressing gently on and then discarding solids. Serve syrup at room temperature.

Steps:

• Sift the dry ingredients into a medium bowl.
• Mix the egg, vanilla, oil, and buttermilk together, then add to the dry ingredients.
• Gently stir until the dry ingredients have been incorporated.
• Next gently, add the blackberries or raspberries, whichever you are using into the batter.
• Preheat the lightly, greased skillet, on medium heat.
• Test the pan by adding a few drops of water, when the drops dance the skillet is ready.
• To make the pancakes pour a 1/4 cup of the batter onto the hot, lightly, greased griddle.
• Cook the batter until bubbles form and the batter looks cooked.
• Then turn over with a spatula and cook until the undersides are a beautiful golden brown. (3 - 4 minutes)
• Make sure to keep the pancakes warm in a low oven, until you are ready to serve.
• For the simple orange fig syrup, place all of the ingredients in a small pot.
• Cook on low heat until the mixture has thickened and is bubbling, about 3 - 5 minutes.
• Pour the delicious syrup over your pancakes and prepare for a taste experience.