Saturday, August 7, 2021
daily actions toward becoming better prepared for societal collapse
And while maple syrup is the go-to for pancakes and waffles most of the
time, sometimes we just want to mix things up. Maybe we happen upon
some wild blueberries or blackberries. Maybe we’ve got an excess of
fruit jam. Or maybe we need something to take to a community breakfast,
but we don’t really want to take the good stuff. So here are some fun
options for times when a lot more pancakes are on the menu.
Blueberry Syrup
1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
4 cups fresh or frozen blueberries
Combine
sugar and cornstarch in a large saucepan. Add water and stir until
smooth. Add blueberries and cook and stir over medium heat. Bring to a
boil and boil gently for two minutes, stirring frequently. Remove from
heat and keep warm until serving.
For blackberry syrup, simply substitute blackberries for the blueberries and add in 1 1/2 teaspoons lemon juice.
Fruit Syrup from Jam or Jelly
1 cup light corn syrup
1/2 cup jam or jelly
Combine jam or jelly and corn syrup in small saucepan over low heat. Do not boil. Serve warm.
Fruit-Flavored Syrup
1 cup water
1/2 cup sugar
3/4 cup fruit-flavored gelatin (small Jell-O box, or 1/2 of a large Jell-O box)
2 tablespoons cornstarch
Combine ingredients in a small saucepan over medium heat and bring to a
rolling boil while stirring. Remove from heat and pour into serving
pitcher. Let cool a few minutes to thicken. Serve warm.
Links to related posts:
Maple-Flavored Pancake Syrup
Basic Food Storage–Sugars
Pumpkin Wheat Waffles and Caramel Syrup
Saturday, August 7, 2021
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