What’s your very favorite breakfast? My all-time favorite breakfast out is the Cracker Barrel’s Sunrise Special with blackberry syrup. Actually, I like making my own pancake breakfast at home even better, because I put blueberries in the pancakes and make enough for one person, not one giant. Nevertheless, eating breakfast out on a rare occasion is a memorable experience, and if we’re anywhere near a Cracker Barrel, that’s where I want to eat!One morning while our grand children were visiting, my daughter-in-law Carleen taught the kids how to make baskets out of leaves pinned together with tiny twigs, and they walked down the lane collecting black raspberries and mulberries. Instead of eating them as hors d’oeuvres, they brought almost all of them home and asked me to make some syrup for their pancakes. How could I resist??
Syrup can be made with any type of berries, but here’s what we did:
Yummy Blackberry Syrup
1 quart washed blackberries (I supplemented what the children picked with some from the freezer)
3/4 cup sugar
1/4 cup water
(or, the sugar and water can be replaced by 1/2 cup honey and 1 tablespoon water)
Heat in a saucepan until it starts to boil, stirring occasionally, then turn it down to medium heat and simmer for 10 minutes or until it’s the consistency of syrup. If the berries are really juicy, and the syrup seems too thin, you can add 2 tablespoons of corn starch to help thicken it. (Whisk to help the corn starch dissolve, and then continue to whisk it until the starch thickens a bit.) Taste test it. If it lacks flavor, you can also add 1/2 teaspoon vanilla, but really just the first three ingredients above should be all you need. This can also work with any other type of berries, or even cherries. If you want a “compote” rather than a syrup, just add more corn starch until you get the consistency you want. Serve it up with coffee, bacon, and eggs, and top it with some whipped cream, and you’ll have a breakfast so memorable that no one will beg to go out! 🙂
Imitation Maple Syrup
By the way, we didn’t have a lot of money when I was growing up, and we always made our syrup from scratch: 1 cup sugar in the bottom of a pan, cover with just enough water to leave a thin layer of water over the top, boil until the sugar is completely dissolved, and add 1/2 teaspoon of maple flavoring. Serve immediately while it’s hot! Some of my kids still prefer this to genuine maple syrup. It will crystalize within hours, so only make as much as you’re planning to use for that particular occasion.
“How sweet are thy words unto my taste! yea,
sweeter than honey to my mouth!” (Psalm 119:103)