Wild Blackberry Syrup
We used blackberries picked from the Strawberry Canyon fire trail, up in the hills of Berkeley. This is a great way to combine an exciting berry picking adventure with a deliciously comforting pancake breakfast. We paired this syrup with our chocolate chip banana pancakes (see previous post) but it would be equally delectable poured on French toast, waffles, muffins, or any kind of bread. This recipe makes about 2 cups of syrup, but you can easily adjust it to the amount of blackberries that you manage to come procure.
Ingredients:
3 cups fresh blackberries
1 tablespoon corn starch
3 tablespoons sugar
Directions:
1. Mix the blackberries, corn starch, and sugar together in a small saucepan.
2. Mash the blackberries slightly with a wooden spoon.
3. Simmer the syrup on low heat for at least half an hour, stirring constantly.
4. Pour the syrup over your desired bread product and enjoy warm.
Hints:
• Taste the syrup as you cook it. You may want to add more sugar, or other spices such as cinnamon.
• If there are a couple people in the kitchen, one person can make the syrup while the other prepares the pancakes. This way they will both be hot at the same time, and you will end up with an extra exotic breakfast!
• Wild blackberries are fun to pick, but make sure to wear jeans and go prepared to get scratched. Blackberry thorns are brutal!
No comments:
Post a Comment