There aren’t many things better for weekend brunch than blueberry pancakes. One way we’ve found to make our blueberry pancakes even better is topping them with our favorite blueberry maple syrup.
Not only does the blueberry maple syrup enhance the flavor, it also provides more nutrients. The extra blueberries add antioxidants, vitamin C and fiber, and the maple syrup adds manganese, zinc, copper, calcium, iron, magnesium, and potassium.
We also love eating local, so we use Evans Mt. Valley Farm‘s pure New Hampshire maple syrup, and of course, our own blueberries. This summer you can get Evans Mt Valley Farm’s pure maple syrup at our farm stand. We have 8 and 12 oz bottles for sale while supplies last.
Try out this recipe for your next weekend brunch. Let us know how it goes in the comments below or tag us on our social media so we can see your photos! We hope you have a delicious, nutritious and ambitious breakfast.
- 3 cups of Berrybogg Farm blueberries (fresh or frozen)
- 1 cup of Evans Mt. Valley Farm pure maple syrup
- Your choice of pancakes, waffles or French toast
- Combine blueberries and maple syrup in a saucepan over medium low heat.
- Cook for 3-5 minutes, until the syrup starts to bubble and the berries are soft.
- Mash half of the blueberries in the pan with the back of a fork.
- Pour the syrup over your favorite pancakes, waffles or French toast.
- Optional: You can strain out the mashed blueberries if you prefer (but you lose the extra fiber)