Blueberry Syrup

I love Shrove Tuesday, aka Fat Tuesday, not because it signals the beginning of Lent, but because it’s an easy peasy dinner day! Seriously is there anything easier than pancakes? Unless of course your Facebook page is filled with Suzy Homemakers who decide to up the ante and make apple cinnamon pancakes or blueberry pancakes. Really ladies? You can’t throw down the gauntlet like that, because I’m super competitive that way.

So in keeping up with the Suzy’s of the world, I decided I would make Blueberry Syrup tonight, which sounds impressive but is actually ridiculously easy to make. Are you ready?

Blueberry Syrup

1 cup blueberries
1/2 cup maple syrup

In a small saucepan heat blueberries and syrup over medium-high heat until berries burst. Between 3-5 minutes. Pour syrup through a sieve, pressing on blueberries to release all juices. Serve heated over pancakes, waffles or French toast.