Blueberry Marshmallow Sauce for Pancakes

It is blueberry season here in the Midwest, and although we haven't gone blueberry picking yet, the stores have had them in stock for several weeks now.  It seems like forever since we have NOT had blueberries in our fridge. 

Future Fashionista wanted me to make "the good" pancakes this morning~~meaning the "bad for you" kind.  I always try to use whole wheat flour, less sugar, blah-blah-blah, but of course my kids like the white flour, full sugar kind.  I did manage to sneak in a half cup of whole wheat flour and a half cup of oatmeal into this morning's pancakes and used 1/4 cup sugar (which is my reduced amount).  So, they weren't perfect (healthy), but they were better than all white flour and full sugar.

Future Fashionista asked if we still had cream to make the homemade whipped cream and I had to tell her "no."   She then asked if she could cut up marshmallows and put them on her pancake!  
"No!  You can't!  They're already the bad-for-you kind!"  
I compromised and decided to make a blueberry marshmallow sauce.  

It would still be more sugary than I would have liked, but at least there would be some antioxidants in it. 

This started the way any of my kitchen experiments begin. . . . 
I just dove in.

Here's what was in our sauce:
1 cup blueberries
1/2 cup water
pinch of salt
2 Tbsp. butter
1/2 tsp. cinnamon
10 regular sized marshmallows

Here's how we cooked our sauce:

Put 1 cup of blueberries and 1/2 cup water in a medium sauce pan.
Cook over medium high until it starts bubbling and then continue to cook while stirring frequently with a spatula.
After several minutes, the blueberries will start to break down and the water and blueberries will form a thick sauce.  
Turn heat down to low and continue stirring.
Smash the blueberries that haven't broken down with the back of the spatula.
Once the sauce is thickened and most of the blueberries have been incorporated, add the butter and cinnamon and continue to stir until the butter is melted. 
Add the 10 marshmallows and stir until all marshmallows are melted.

Serve while still warm.  Once cooled, the marshmallows will cause the sauce to turn into the consistency of blueberry jam.

Maybe I inadvertently taught myself how to make blueberry jam???

If you like recipes with blueberries, here are some more you might be interested in:


Do you love blueberries?   What is your favorite blueberry recipe?

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2 comments:

  1. Introduce your kids to buckwheat flour: If Global warming is for real, this is the grain that will become most plentiful: It grows well even in poor soil, too. And if you MUST have Maple syrup, try a Dark grade maple syrup, has the rich flavor to enhance the nutty after taste of the buckwheat. Choose "ploye flour" (Buckwheat that has been finely milled and has added leavening for best results.

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    Replies
    1. I've used buckwheat flour before. It's been a while though. Thanks for the tips!

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