Blueberry Pancake Syrup

Step 1

Combine the berries, sugar, and water in a medium saucepan and bring to a boil.

Step 2

When the berries soften and begin to burst, reduce the heat to a simmer and press down gently on the berries with a wooden spoon as they burst. Continue cooking for 8-10 minutes, stirring occasionally, until the berries have broken down and the liquid turns deep purple.

Step 3

Remove the pan from the heat. Place a fine mesh strainer over a bowl and pour the blueberry mixture through it. After straining, discard the bits of cooked berries in the strainer. Add a tiny bit of lemon juice to the syrup now, if desired.

Step 4

Wipe out the saucepan and return the strained berry sauce to the pan. Continue cooking over a low simmer, while stirring constantly, for about 5 minutes, just until a spatula barely leaves a trace at the bottom of the pan. Take care not to overcook.

Step 5

Allow the syrup to cool completely before transferring it to an airtight container for storage in the refrigerator.