Easy Peach Syrup

Picture from butterwithasideofbread.com

4-5 Fresh Peaches OR a 29 ounce can of Sliced Peaces
1/3 cup Granulated Sugar (We cut this in half)
2 Tbsp. AND 1 tsp. Corn Starch
1/4 cup water (We actually used 1/4 cup of the peach juice from the can)
2 Tbsp. Butter (We used 1)
1 Tbsp. Vanilla
1/4 tsp. Ground Cinnamon (We omitted this entirely)
a dash of Salt

If you are using fresh peaches, peel and slice them, and set them aside. In a medium sized bowl, whisk together the Sugar, Corn Starch and Cinnamon. Take about 1/3 to 1/2 of the peaches and add to the mixture, pour in the water (or peach juice) and stir. Puree the mixture with an immersion blender, and stir. The mixture will be pale and cloudy.
Microwave for 3 minutes (while it is in the microwave chop the rest of the peaches into much smaller pieces), stir, 1.5 minutes, stir, add chopped peaches as well as the Butter, Vanilla and Salt. Return to microwave for an additional minute.
Use right away or transfer to an airtight container to be kept in fridge (where it will stay fresh for about 2 weeks). Heat for 1-2 minutes before serving. This is great on Pancakes, Waffles and French Toast. You can also make this on the stove, if you would prefer. This is my mom's new favorite.


You can find the original recipe here, with stove-top instructions.

Lemon Blueberry Pancakes with Buttermilk Syrup

Ken was looking through a magazine and found this recipe for Lemon Blueberry Pancakes.  While visiting Kristen in Wisconsin, we gave them a try.  They were delicious!

Lemon Blueberry Pancakes
1 1/2 cups plus 1 Tablespoon flour (we used part white and part wheat, but the recipe called for white)
3 Tablespoons sugar
1 heaping Tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups evaporated milk
1 lemon, zested and juiced (add more juice if the lemon isn't very juicy)
2 Tablespoons butter, melted
1 1/2 teaspoons vanilla
1 large egg
1 cup blueberries
Syrup (Recipe below)

Heat your grill.  In a bowl mix together the milk, lemon, and zest.  Let this mixture sit while you mix together all the dry ingredients in a separate bowl.  After about five minutes, add the egg and vanilla to the wet mixture and mix well.  Pour wet into dry mixture and combine.  Then stir in the butter.  Add more milk if the mixture is too thick.  Gently stir in the blueberries.  Butter the hot skillet and cook the pancakes.  Serve hot with buttermilk syrup.

They turned out even better when I made them at home a few weeks later.

Buttermilk Syrup
3/4 cup buttermilk (can add lemon juice to milk to make buttermilk)
1 cup sugar
1/2 cup butter
1 teaspoon vanilla
3/4 teaspoon baking soda.
In a large saucepan, combine the buttermilk, sugar, and butter.  Bring to a boil and boil one minute.  Remove from heat and stir in the vanilla and baking soda.