Recipe by thr33things
"Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
I halved this as it was just my daughter and I, and I used only blueberries since I didn't have any raspberries. I can only imagine how great this is with them! With just blueberries it was lovely. I love how quickly this comes together too. Thanks!
This was awesome. I used a combination of blackberries and raspberries because that's what I had on hand. I also followed the advise of another reviewer and added 1 T. of lemon juice and 1 T. of cornstarch disolved in 2T. of water.
The only thing that detracted was all of the seeds. Next time I will run the syrum through a strainer at the end. Definately will be making often!
I used 3/4 cup each blackberries/half raspberries (that's what I had on hand), 1/4 cup of Splenda, a little more water than called for (as I wanted it a little thinner) and I added a tablespoon of lemon juice. This was just sweet enough and made an excellent topping for fat free frozen yogurt.
good recipe.. I did have to tweak it a little because it wasn't thickening. I added some cornstarch to some cold water and threw that in. It thickened and was very yummy!!
We love topping our pancakes with fruit syrups and light whipped creme. This is almost perfect-but missing a few simple ingredients. It needs a tsp. of lemon juice and 1 TBSP. cornstarch added to 2 TBSP. water. Add to the rest of the ingredient list, blend then heat the syrup and it will thicken. It will be a syrup more in keeping for pancakes, ice cream topping, etc. Otherwise you have a fruit topping that is absorbed by your pancakes rather than laying on top of them. If you don't like seeds, mash, then strain the seeds, (that's a lot of work though...) Easy, Tasty, winner recipe. Thanks!
MMMMMMM!! This was a wonderful topping!! Makes those pancakes POW!
This was a great recipe! I enjoy eating fruit syrups with my breakfast foods, but they can cost so much, and usually very limited in variety; this was a great save for my breakfast. I used mixed-berries and cherries in mine since that was what I had on hand, and it was delicious! I had to mash the cherries down because they were large, but I'm definitly adding this to my regularly used book.
This was easy and delicious. I served it with homeade pancakes and whipped topping. My family was floored. Thanks for the recipe. I used fresh berries and am now ready to try all kind of fruit.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry and Raspberry Pancake Topping
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 1
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make delicious blueberry pancakes from scratch.
There’s a better way to make blueberry pancakes. See how it's done!
A dozen muffins bursting with flavors of fresh raspberries and tangy lemon.