Learn how to make delicious Blackberry Pancake Syrup with fresh or frozen blackberries. Easy to make- yummy on waffles and ice cream, too!
Place blackberries, sugar and water in a large pot. Stir well; turn heat to medium-high. Bring berries to a FULL BOIL; reduce heat to Low. Let berries simmer 10-12 minutes, stirring occasionally, then remove from the heat. Mash the berries with potato masher, back of a large spoon, or fork. Once mashed, let berry mixture cool 20-25 minutes.
Strain syrup from berry mixture: Place a wire sieve on top of a large bowl. Transfer 1-2 cups of berry/juice mixture into sieve. Using the back of a large spoon, firmly press blackberries and juice into sieve. The juice will drip through sieve into bowl below; seeds will remain in sieve. Continue pressing until almost all juice and puree have been filtered through sieve. Use a spoon to remove blackberry puree clinging to underside of sieve; add to juice in bowl. This puree will help thicken syrup.
Discard seeds in sieve; give sieve a quick rinse. Repeat process until all berries and juice have been filtered through sieve. Pour syrup from bowl into container of your choice. Store (covered) in refrigerator. Serve blackberry pancake syrup warm (or at room temperature) on your favorite stack of pancakes! **Also good on ice cream, cheesecake, or other desserts.
NOTE: You can store extra syrup in freezer to use at a later date. Thaw and reheat to use.
If you feel your syrup is too thin (especially if you used frozen berries), you can cook the syrup for a few minutes after straining out seeds. This will reduce the volume slightly, but will help to thicken the syrup. Other people suggest adding 1/2 cup light corn syrup to thicken the finished syrup. Not really necessary, but it is another option.
Caloric calculation made using 1/4 cup serving size out of approximately 3 cups total syrup.
Blackberry Pancake Syrup https://www.thegratefulgirlcooks.com/blackberry-pancake-syrup/