Blueberry Pancakes with Homade Ginger Syrup

Sometimes you have to just because you can.

Usually, I put copious amounts of butter and powdered sugar on my pancakes (maybe it’s a funnel cake fetish?), but on this day I was going to do it. I was going to have syrup on my pancakes. However, I do not think maple and blueberry go very well, and plain corn syrup is just sweet with no real flavor, so I made my own.

I would have made some blueberry syrup, that goes perfectly with blueberry pancakes, alas I did not have enough blueberries, so a suitable substitute ginger syrup. This syrup would be wonderful over sweet potato pancakes too.

Ingredients

3 cups sugar
1 cup water
1/4 cup corn syrup
1 T finely minced ginger ( I used the stuff in the jar)

Method

1. Mix sugar and water in a large pan and bring to a boil.
2. Add in the corn syrup and the ginger. Bring back to a boil.
3. Turn down the heat to a high simmer and cook to 230F or when the sugar drips slowly from the spoon, or you can do a plate test.
4. Chill a plate in the freezer. Drizzle a spoonful of syrup on the plate and tilt it.
5. It should run but slowly. If it runs too quickly, keep cooking.
6. Let the syrup cool slightly then  pour over your pancakes.
7. Store at room temperature like any other syrup.