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.
I have worked out a serving as 2 tablespoons and this recipe made 300ml of pancake syrup.This pancake syrup/sauce will keep for up to 2 weeks in the fridge.Use brandy, bourbon or rum instead of whisky if you prefer.You can use either fresh or frozen blueberries for this recipe.Serve with pancakes or waffles or spread inside a sponge cake. Drizzle over ice-cream or stir through yogurt. Use as part of a cocktail too.
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword blueberries, pancake syrup
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