breakfast

Make poppyseed pancakes. With blueberry maple syrup:

- 1 (6-ounce) basket blueberries, rinsed

- 1/4 cup natural granulated sugar (evaporated cane sugar)
- 1/4 cup real-deal, PURE, maple syrup
- 2 tablespoons water

To make the blueberry maple syrup put 1/2 of the blueberries, the sugar, maple syrup, and water in a medium saucepan over medium-low heat. Heat and stir until the sugar dissolves and simmer for 5 or 6 minutes or until the blueberries begin to split. Remove from heat and press the blueberry mixture through a fine strainer into a bowl. Mash the fruit to get all the juiciness extracted. Throw out the solids. Stir the remaining blueberries into the warm syrup and set aside.

recipes from the lovely 101 cookbooks