Breakfast Syrups

Blueberry Breakfast Syrup

1/2 c. sugar
1 Tbsp cornstarch
1/3 c. water
2 c. fresh or frozen blueberries

In a 2 qt saucepan, combine sugar and cornstarch; gradually stir in water. Add
blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1
minute, stirring occasionly.
Serve over pancakes or waffles.

Cinnamon Cream Syrup
1 c. sugar
1/2 c. light corn syrup
1/4 c. water
3/4 tsp cinnamon
1/2 c. evaporated milk

In a saucepan, combine corn syrup, sugar, water, and cinnamon. Bring to a boil over medium heat. Boil for 2 minutes or until thickened. Remove from heat; cool for 5 minutes. Stir in evaporated milk. Serve warm over pancakes, french toast, or waffles

Oh my gosh! I saw this syrup in the grocery store but didn’t want to pay the ridiculous price they were asking for it, despite wanting it for Easter brunch…and now here it is. Thank you so much.