It’s funny how when you live overseas you become nostalgic for food that you would never order back home. I’ve made copycat recipes for Oatmeal Cream Pie and Taco Bell Mexican Pizza … 2 foods I don’t think I’ve bought in the last 10 years, yet here I am in China, thinking of home and thinking of food.
All this thinking of food…
You know what sounds really good these days? Bob Evans Pancakes with Blueberry Sauce. On return visits home, I always meet my grandmother for breakfast at Bob Evans. She’s a big breakfast person. When we were kids she would pick us up on Friday after school for a sleepover with my cousins. Every Friday, either the girls would go or the boys would go for a weekend of fun. Sleepovers meant spaghetti, card games and either a trip to the cinema or a Lifetime movie. It would take some prodding to get us to stop giggling and go to sleep, but eventually the promise of breakfast at one of our favorite cafes would get us to go to sleep.
To be frank, I don’t think I ordered pancakes with blueberry sauce very often, but if my cousin or sister would you could guarantee I would steal bites off of their plates! Hey I’m the oldest so they can’t get mad! Yummy bites of fluffy pancake swimming in a concoction of purplish sauce with pops of blueberries… SCRUMPTIOUS!
All this reminiscing is making me hungry…
On Sunday my kids have swimming and they hate doing lap after lap after lap for an hour, but I bet the promise of a mile high stack of Buttermilk Pancakes swarming in Blueberry Sauce when they’re done will get them scrambling for the door!
I love this recipe for Exploding Blueberry Sauce. With blueberries at only 10RMB ($1.50) for 4oz at the local fruit market, I snatched up four packages to make my sauce. It’s so easy and simple to make. Like literally in less than 10 minutes total time, you’ll have a 3 plump cups of Blueberry Sauce to ladle over anything from pancakes, to waffles, to ice cream to cheesecake to…
I found some beautiful tangelos at the market this week and figured this would work perfect for the citrus flavor. What’s a tangelo? A tangelo is a mix between a tangerine and a pomelo. It is not as sweet as an orange, but nor is it as sour as a pomelo? (By the way, if you’ve never seen a pomelo it’s like a really big grapefruit.) If you do not have tangelo, simply substitute it for oranges. No big deal I promise!
Since I planned on jarring the sauce and using it over the weekend for Blueberry Pancakes, I didn’t cook the blueberries all the way down. On Saturday, I’ll toss about a cup into a saucepan and reheat it to serve with breakfast. Pretty smart idea, huh? If you’re going to use it right away then continue cooking for the full 5 minutes, drizzling in extra tangelo or orange juice if the sauce gets too thick.
My Blueberry Sauce recipe is definitely a keeper everyone! I hope you love it as much as we did?
Tell me, how will do you plan on using your jar of Blueberry Sauce?
Exploding blueberry sauce perfect for a fluffy stack of pancakes!
- 1lb Blueberries
- 1/2 Cup Sugar
- 1T + 1t Cornstarch
- 1/2t Vanilla, optional
- 2 Tangelo or Oranges, freshly squeezed
- 1 Lemon, juiced
- Zest of 1 Lemon
- Zest of 1 Tangelo or Orange
- Stir sugar, cornstarch, and 1/2 cup of tangelo or orange juice in a large heavy bottom saucepan. Bring to boil, whisking constantly until the sauce thickens.
- Add blueberries to the mixture. Continue stirring very gently for about 5 minutes or until the blueberries start to pop. (I cooked mine for 2 minutes).
- Remove from heat and stir in lemon juice, vanilla (if using) and zests of tangelo/orange and lemon.
- Serve immediately or store in an airtight container in the refrigerator.
Serve the Blueberry Sauce over ice cream or pancakes. You can even make a great parfait using it. You can reduce the amount of sugar as well especially if your oranges are very sweet. The Sauce tastes great with or without the vanilla. To be honest, I preferred it without the vanilla.