Can’t choose between your favorite pancake toppers? Try this two-in-one version, which marries the mellow sweetness of maple syrup with cinnamon- and clove-infused blueberries.
2 cups fresh or frozen blueberries (don’t thaw if using frozen)
1/4 cup plus 1 tablespoon water, divided
1/4 cup pure maple syrup
1 (1-inch) piece cinnamon stick
2 whole cloves
1 1/2 teaspoons cornstarch
1. Bring blueberries, 1/4 cup of the water, syrup, cinnamon stick and cloves to a boil in medium saucepan over medium heat, stirring occasionally. Remove from heat; partially cover. Let stand 10 minutes. Remove cloves and cinnamon stick.
2. Combine cornstarch and remaining 1 tablespoon water in small bowl until cornstarch is dissolved; stir into blueberry mixture. Bring to a boil over medium-high heat, stirring gently; boil 1 to 2 minutes or until mixture thickens slightly.
Scant 1 2/3 cups
PER 2 TABLESPOONS: 30 calories, 0 g total fat (0 g saturated fat), 0 g protein, 7.5 g carbohydrate, 0 mg cholesterol, 0 mg sodium, .5 g fiber