My husband and daughter have been experimenting with basic buttermilk pancake recipes for years. After a long wait and 5,000 kilos of flour later (exage), they have finally “perfected” it! Yay!
As of now, we’re keeping the recipe as a secret. Tom and Aryanna are still concocting different twists on their basic recipe. When they’re done, we will share it with all of you!
Now that we’re all happy pancake campers, we’re on to making pancake syrup from scratch.
Blueberry Maple Syrup
The key to making the best syrup is by using the freshest ingredients. Buy fresh blueberries and use real (not maple-flavored) maple syrup. I tell you, once you go real maple… you never go back!
Sundays at Maison Epperson
Since sharing is caring, here’s our recipe for blueberry maple syrup:
1 cup fresh blueberries (don’t use frozen ones)
1/ cup maple syrup (grade A)
1 tbsp. sugar
1 strip lemon zest or peel
1/2 tsp. cinnamon
Step 1: Dump all the ingredients in a sauce pan.
Step 2: Cook in low heat for 12-15 minutes. Stir occasionally.
Step 3: Let it cool then top your pancakes with the blueberry syrup and serve with a smile!
Shopingero/shopingera, keep on making meals and memories with your family!