An easy sauce to lift your pancake game, a fresh blueberry maple sauce. Ready in under 5 minutes.
Recently I had to make a very brief, unexpected, trip back across the pond to my beloved Nova Scotia. While I wish I was able to spend more time there, at the very least I used the opportunity to stock up on North American food that is hard to get in the UK. Ok, this isn’t exactly true. I picked up food items that reminded me of my childhood. In bulk.
Being a child of the late 80’s and 90’s, I walked through the aisles of the local Walmart Supercentre and stocked up on boxes of Jello, chocolate Jello pudding, and kraft dinner. In my defense, and this is very flimsy, you can’t get these in the UK easily. And I wanted to share some of the mass-produced goodness with my kids. For the record, they loved the jello and jello pudding. The Kraft Dinner didn’t go down well, I think I’ve spoiled them with real mac and cheese so the powdered stuff was met with derision.
Bring on the Maple Syrup
One item I did purchase were some replacement maple syrup. Now, you can get this over in the UK. However, it is both eye-wateringly expensive, and also seems like a poorer quality. Makes sense, you would keep the best stuff for yourself!
Bringing this back, and being both exhausted from the flight, being thrown right into dad mode and feeling a bit homesick, I decided I needed to make some breakfast comfort food. Rummaging through the fridge I discovered some blueberries. Being inspired, I ran upstairs and rummaged through my suitcase to find some of the maple syrup. Tossing both into a pan with some water and cornstarch, and bingo bango we got delicious Blueberry Maple Sauce.
Honestly, the blueberry maple sauce went down a treat with Thing 1 and 2 along with some fresh pancakes. Plus, as an added bonus, not only were they easy to make it was also a cinch to clean up.
Drinks – Coffee. Always coffee.
Music – Get yourself some Stan Rogers on Spotify/Apple Music.
Blueberry Maple Sauce
- 250 g Blueberry
- 50 g Grade A Maple Syrup
- 25 g Water
- 1/2 tsp Cornflour
- Place the blueberries and water into a pan on low/medium heat. Let it bubble away for 3-4 minutes until the berries just start to break down. If it looks too dry, do add a bit more water.
- Take off the head and stir in the maple syrup and corn flour to and stir until silky smooth. Serve hot over pancakes!