This post has some really good news and bad news.
Bad news first. Last weekend Hubs asked me to make him pancakes on Sunday morning. That’s an easy task, right? Well, turns out the mix of Trader Joe’s Multigrain Pancake Mix isn’t the same as buttermilk pancakes. They’re kind of cakey and don’t satisfy that warm, soft, buttery craving.
The GOOD news was that I made this awesome blackberry maple syrup to go with the pancakes. THAT turned out to be fantastic. Fresh berries, reduced down, combined with maple syrup… mmmmm!
I loved that the syrup bad chunks of blackberries in it (I know, the word “chunk” really isn’t the most appetizing word – how about ‘big pieces’? Hah!). I ended up with about 4-5 tablespoons of leftover blackberry sauce that I ended up heating back up in the microwave and drizzling over a lemon cake. I highly recommend that.
So this is to prove that I’m human and have equally as many amazing dishes as I do disasters. The next time I make pancakes, I’ll give the “from scratch” version a try. With real buttermilk. And maybe I’ll use a cast iron skillet (ooooh, aaaaah!).
But this blackberry maple syrup…. *shaking my head and smiling*…. this is something I’ll make again. Feel free to drizzle even MORE maple syrup on top of the sauce, too. You syrup monger, you!
Blackberry Maple Syrup
Serves 2 (double as necessary)
Ingredients
- 6 ounces fresh blackberries
- 1 teaspoon lemon juice
- 1-1/2 tablespoons maple syrup
Directions
- Combine all of the ingredients in a medium pot. Heat over medium, let simmer for 10 minutes. Let cool. Serve.
Google+
Ashley Kinder