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Spiced Blueberry and Whisky Pancake Syrup
This deliciously spiced fruity syrup with the kick of whisky is perfect for pancakes, waffles, cakes, ice-cream and cocktails too
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.
Nutrition
Calories: 105kcalCarbohydrates: 18gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 71mgFiber: 1gSugar: 14gVitamin A: 19IUVitamin C: 3mgCalcium: 28mgIron: 1mg
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!
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