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We get a lot of inspiration for cooking ideas when we go out to eat. Not only does this help save us money, but it typically ends up tasting better than at the restaurant too because the ingredients are made fresh, and usually made with better, more natural ingredients as well.
Many of our breakfast ideas, like our Strawberry Cheesecake Pancakes With Homemade Whipped Topping, come from when we used to frequent IHOP. A few weeks ago, Andrew asked me if I remembered all of their flavored syrups and said that he wished we had some. If you’ve ever ate at an IHOP you know exactly what I’m talking about. Nestled in the corner of your table are a variety of syrups, like strawberry, blueberry, butter pecan, and more. Each of them add a different flavor profile to your food, and bring it to a new heightened love.
I knew it wouldn’t be hard to make our own and I knew it would taste better than anything artificially made in a restaurant, so over the weekend when I made french toast, I decided to try. Did you know that New Jersey is the blueberry capital of the world? It’s true. And right now blueberries are at the peek of the season, so it’s easy to go grab extremely fresh berries. What we ended up with is an amazingly fresh, delicate syrup topping to our meals, that we will probably never be able to have just plain syrup again. Andrew was in awe, and Skibbles just kept picking the berries out and saying YUMM.
1 cup blueberries
2 tbsp Maple Syrup
Add ingredients to a small sauce pan. Heat over medium low heat for 7-10 minutes or until blueberries break down, stirring frequently. Using the edge of your stirring spoon, smash the blueberries to break them down a bit more. If textures bother you, and you want something more liquid, without the blueberry chunks, add to a blender after it’s done cooking and pulse until blended thoroughly. Serve immediately.
Serving size: 1
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