There is nothing like weekend breakfasts. Slow, lingering, and perfect.
If ever you aren't sure what to feed me, the answer is always breakfast. While a quick scramble of an egg and toast is great, weekend breakfast is unbeatable. Syrup dripping off of something hot off the griddle, bacon or sausage for a little salty rich treat, and a nice hot cup of coffee.
My kids are well aware of my affection for morning food and use it to their advantage. They know pancakes are a must once a week, and if they want waffles the request must be place the night before.
This weekend I was reveling in the slowness of the day and wanted to make something a little different to top our waffles. I had a pint of blueberries waiting for attention and all I could think about was how beautiful a blueberry syrup would be over the top of waffles. The end result was not only awesome, but delicious. Cardamon, and a little hint of lemon bring the volume up just enough. This syrup isn't over the top sweet either. Just the perfect complement to hot and buttery pancakes or waffles. I'm thinking vanilla ice cream could use a little of this too.
1 pint blueberries, rinsed
1 teaspoon lemon juice
1/4 cup light corn syrup
1 Tablespoon butter
1 teaspoon lemon zest
1/4 teaspoon cardamon
2 teaspoon lemon juice
2 Tablespoons powdered sugar
Add blueberries, butter, lemon zest, corn syrup, 1 teaspoon lemon juice, cardamon and powdered sugar to a sauce pan. Heat over medium high heat and bring to boil. Stirring occasionally simmer for 15 min. Add water one tablespoon at a time if too much liquid evaporates. The syrup will thicken after about 15 minutes. Remove from heat and stir in the other 2 tsp of lemon juice. Cool and serve over waffles. Enjoy!
Maybe it's not true for everyone, but for me, breakfast really is the most important meal of the day. It's one of the essential pieces to my weekend.
