Maybe you already realized, but I love breakfast. It's my favorite meal of the day. I always wake up hungry and ready to eat. I try to make a filling breakfast because it has to last me a long time. Most days, I eat breakfast at 6:15am, so I try to have it keep me full until at least 11. Long before all the hype about how healthy it is to eat breakfast, I ate it out of hunger and love for the foods.
Anytime the Bup and I have a morning off together (which happens maybe once a month, making it even more exciting), I make a cooked breakfast. It's usually pancake, but sometimes I do waffles. French toast is low on the list, but it does sneak in occasionally, especially if I just baked a really good bread.
The last time I made breakfast I made buckwheat pancakes, which are pretty standard for us, so I dressed them up with blueberry syrup. The blueberries are from my parents' cabin in northern PA, so they're organic (not certified, but I know it's the case) and flavorful. We always end up with a ton and I froze some this year to make sure we'd be able to have them during the winter. I'm stingy with them, though. This was a splurge! I know the fresh season is coming in a few short months so we can finish our frozen ones without worrying.
Making blueberry syrup is so simple. Add blueberries, add zest, add sugar, cook.
Then pour over pancakes and enjoy.
I burnt my tongue licking the spoon. It was worth it.
1 cup blueberries, frozen
1 tsp lemon zest, or more to taste
1/4 cup cane sugar or honey
Pour blueberries in a small pot. Heat on low until blueberries soften. Add zest and sugar/honey. Stir occasionally until mixture becomes slightly syrupy, about 5 minutes. Serve immediately.