When I was a kid, my best friend’s mom had a shelf in her fridge door reserved for condiments she’d snuck home from restaurants. The undisputed king of these condiments was mini bottles of Dickinson’s Wild Maine Blueberry Syrup from Cracker Barrel. I used to practically guzzle the stuff, putting it on pancakes, sure, but also on chicken nuggets, biscuits, PB&Js, and on my ice cream. Mary couldn’t stuff enough in her purse to keep syrup on that shelf.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
Maybe that’s why I’ve always felt a faint tinge of disappointment with standard blueberry waffles, pancakes, or muffins. Imprisoned in batter like that, the blueberries never seemed allowed to reach their full flavor potential.
So after another lackluster bite of a waffle with muted blueberry flavor, I decided to try and make my own fresh blueberry syrup. It turns out it was so fast and easy I could do it in less than 10 minutes while my waffle batter rested. Here’s how in three easy steps.
Three Steps to Buttery Blueberry Maple Syrup
- Combine 1 cup blueberries, ¾ cup maple syrup, ¼ teaspoon cinnamon, and ¼ teaspoon salt in a small saucepan and bring to boil over medium-high heat.
- Mash blueberries with potato masher and cook, stirring frequently, until blueberries have broken down and mixture is reduced and slightly thickened, about 5 minutes.
- Off heat, stir in 2 tablespoons butter, 1 teaspoon lemon zest, 1 teaspoon lemon juice, and ½ cup blueberries until butter is melted and blueberries are softened, about 1 minute. Serve.
Quick Yeasted WafflesYou don't need hours to reap the benefits of yeast in these waffles.
So whether you’re making our recipe for crispy, airy Quick Yeasted Waffles and you’ve got a little time to kill while resting your batter, or you’re just like me and you’ve got a deep, childhood love for spooning blueberry syrup on all sorts of snacks; this five-minute recipe is just the thing for you. Your fridge shelf is precariously empty without it.