Blueberry Basil Sauce
This sweet, sticky sauce is also great over some Red Fife peach pancakes!
- 1 quart wild Ontario blueberries
- 6 leaves of Ontario thai basil
- 2 tbsp Fulton’s pure maple syrup
- Water/juice as necessary
1.Toss half the blueberries in a small sauce pan along with the maple syrup. Heat on medium heat until the berries release their juices. If they’re having trouble, add a teaspoon or so of water.
2.Remove from heat once juices have been released. Stir in whole basil leaves and remaining blueberries while sauce is still warm.
3.Serve over your favorite breakfast treats (or ice cream!)
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
Red Fife Peach Pancakes
- 1 cup Red Fife flour
- 1/2 cup ground flax seed
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup plain yogurt
- 1 cup milk
- 1 cup cubed peaches
- 2 eggs
1. Mix flour, flax, baking powder, baking soda, cinnamon and salt in a medium bowl to blend. Make a well in the middle and add yogurt, milk and eggs. Whisk until combined, then toss in peaches.
2. Add small amount of oil to pan and heat over medium heat. Add 1/4 cupfuls at a time, cooking until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn over and cook until golden on bottom, about 2 minutes. Serve with Fulton’s pure maple syrup or “glam” it up with Blueberry Basil Sauce. Nutritious and delicious.