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