“Leftover juice from cherries or blueberries can be made into syrup for pancakes or waffles.”

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“Leftover juice from cherries or blueberries can be made into syrup for pancakes or waffles.”

1 3/4 cup juice
1 T mapeling (optional)
1/2 cup sugar
1 1/2 T Clear Jell

Mix dry ingredients, then add liquid and stir well.

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The post Blueberry Syrup appeared first on The Cowley Cookbook.

“Don’t these sound yummy?  A delicious change.”

1 beaten egg
1 cup half and half
1 cup pancake mix
1/4 cup concentrated frozen orange juice (6 oz)

Mix together egg, half and half and orange juice.  Add pancake mix and beat until smooth.  Cook like regular pancakes.

Orange Syrup:

1/2 cup margarine
1 cup sugar
6 oz. frozen orange juice

Cook until mixture comes to a boil, stirring constantly, in sauce pan.  Serve hot on top of pancakes.

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1 cup flour
1 T sugar
1/2 tsp soda
1/2 tsp salt
1/2 tsp baking powder
1 egg
1/14 cup buttermilk
1/4 cup melted margarine

Mix dry ingredients together in medium bowl, and liquid ingredients in a separate bowl.  Stir buttermilk mixture into flour mixture until almost smooth.  Spoon tablespoons batter on lightly greased, medium to medium-hot griddle.  Sprinkle on blueberries (One cup blueberries for entire recipe.)

When bubbles appear, turn and brown.  Serve with brown sugar syrup and orange slices.

Brown Sugar Syrup

1 cup brown sugar
1/2 cup water
vanilla

Mix sugar and water–cook about 3 minutes or until syrupy.  Add vanilla.  serve on blueberry hotcakes.

Printable Version

The post Grand Teton Blueberry Hotcakes appeared first on The Cowley Cookbook.