With Shrove Tuesday/Pancake Day coming up soon it’s time for this super easy spiced blueberry and whisky pancake syrup recipe. Bursting with flavour you can use it in everything from pancakes to waffles, on cakes and ice-cream too. Oh, and you can add it to cocktails too!
A pile of pancakes needs a good syrup or sauce to be poured over and drip down the sides mixing with the melted butter and pooling in little juicy puddles on your plate.
There are a multitude of recipes all over the internet for syrups and sauces to brighten up your pancakes. They are of course mostly directed at kids with loads of different fruits and sugar and very little else.
My pancake syrup is for grown-ups
Yes, this is Larder Love and I gear things to what I use at home and since my child is now in her twenties normal fruit syrups are a thing of the past.
I can add spiced and booze to things to my heart’s content and this pancake sauce is no exception.
We can all embrace this delicious spiced blueberry and whisky pancake syrup with complete abandon.
Ingredients for spiced blueberry syrup
- Blueberries of course
- Maple syrup
- Scotch whisky – well okay you can use any whisky
- The spices – star anise, vanilla and cinnamon
- Corn flour (cornstarch)
Do I have to use whisky?
If you are not a fan of whisky (why not!) then you could use bourbon, brandy or a nice dark rum for this pancake syrup instead. I would definitely stick with the dark spirits here, forget gin, vodka and the like.
Can you use frozen blueberries?
Yes, you certainly can. Which means this is a sauce you can whip up any time of year.
How to make spiced blueberry pancake sauce
Heat the blueberries in a high sided pan (they will sputter and pop as they release their fabulous juice) along with the sugar and spices on a gentle heat until the sugar has completely dissolved.
Now raise the temperature to a nice rolling boil then back to a simmer for about 10 minutes to allow the sauce to thicken to a syrup.
This is when I mix a teaspoon of the cornflour with a tablespoon of water and add to the blueberry sauce. This helps to thicken it.
Add the whisky just before the sauce is ready to strain.
By now your kitchen will smell wonderful, as though you are baking the most deliciously fragrant blueberry pie.
I use a potato masher to squish down the blueberries and then I pour the whole lot through a sieve into a jug.
Pick out the spices and discard them and then use the back of a wooden spoon to really press every bit of gorgeous juice from those blueberries.
I came up with the idea for this spiced blueberry and whisky pancake syrup from another of my recipes. My blueberry bourbon and basil ice-cream recipe. The combination of blueberries and booze works wonderfully well. So why not make it into a grown-up pancake sauce.
How long will this blueberry syrup keep
It will keep for up to 2 weeks in a jar in the fridge. You can also freeze it too and just defrost whenever you need that black of blueberry boozy goodness and a grown-up treat.
How to serve this pancake syrup
Obviously you can pour this all over your favourite stack of pancakes. In my case I’ve opted for my homemade Scotch pancakes (aka drop scones) or you could pour it on to French style crepes too.
I love this spiced whisky sauce on waffles too or over French toast.
It is just perfect poured over really good quality vanilla ice-cream or drizzled over a simple cheesecake.
Or add it to cocktails like my Blueberry Bubbles here with Prosecco and a squeeze of lime.
Don’t have any blueberries either fresh or frozen? Then don’t panic. if you have raspberries (fresh or frozen) you could use those instead.
Raspberries and whisky are a marriage made in heaven!
Looking for more ideas for Shrove Tuesday/Pancake Day? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Spiced Blueberry and Whisky Pancake Syrup
- 250 g blueberries
- 150 ml maple syrup
- 1 star anise
- 1 cinnamon stick small piece 6cm/2"
- 1 tsp vanilla extract
- 100 ml whisky
- 150 ml water
- 1 tsp cornflour
- heat the blueberries along with maple syrup, spices and water. Bring to boil then simmer for 15 mins till thickened to syrup and blueberries have popped and released juices.
- Stir in cornflour mixed with same amount of water to thicken the syrup
- Add whisky once syrup has thickened and stir well
- Press the blueberry syrup through a sieve into a jug then pour into a clean jar.