Blueberry and Raspberry Pancake Topping - This gooey, warm blueberry and raspberry beating is fruity and delectable, and it appears to be terribly sentimental for the unique morning. Use it on flapjacks, French toast, and crepes to tidy them up (with some whipped cream, as well!), and even save the blend to combine with different things, such as chilling and throwing in Prosecco later around evening time or to spread over frozen yogurt or chocolate cake for dessert. In the event that you have a bustling morning, make the hotcakes the prior night and toast them while this blend stews.
Read also: Fluffy French Toast
Valentine's Day Breakfast Ideas - Blueberry and Raspberry Pancake Topping
Ingredients- 1 ½ cups frozen raspberries1 cup frozen blueberries
- ½ cup white sugar
- ¼ cup water
Directions
Step 1
Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.
Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.
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