Another weekend...another chance to cook the perfect Sunday breakfast. Having just relocated to a new apartment, I was anxiously awaiting the unpacking of my kitchen so I could finally get everything settled in the right place. After the necessary "move in" ikea purchases, I was finally ready to start cooking.
I tend to buy a lot of lemons when I grocery shop...they look pretty in a bowl on the table and they can somehow be added to a number of recipes. Therefore, I decided to make a fresh morning treat using a well known flavor combo, blueberry and lemon. After mixing up some basic pancake batter, I added the zest and juice of one lemon along with a teaspoon of vanilla extract. The pancakes cooked quickly and stayed warm in a low heat oven. After the stack grew to a slightly teetering pile, the whole thing was topped with the deep purple hue of the blueberry syrup (recipe below), the coffee was poured, and our leisurely Sunday began.
Fresh blueberry syrup: serves 4-6
1 1/2 cups fresh blueberries
juice from 1/2 lemon
1/4 sugar (add more to taste)
1/2 cup water
Cook 1 cup blueberries with the sugar and water. Once the mixture begins to boil, stir the pot pushing the blueberries along the side until each pops.
Remove from heat and add to blender. Pulse the liquid (be careful...it's hot) along with the remaining 1/2 cup of blueberries.
Add lemon juice and more sugar if too tart.
Add mix back to pot and let sit until the syrup begins to thicken.
Right before serving, heat up the syrup (it will become slightly solid from cooling), pour and enjoy.