One of my favorite uses for our Blueberry Honey Jelly has to be, hands down, as a topping for homemade pancakes. Pancakes and blueberries are one of those perfect pairings. It is especially scrumptious when maple syrup is added to the mix. (There's no need for pancake syrup if you've got some good quality maple syrup.) We mix ours 1 part Blueberry Honey Jelly to 2 parts maple syrup. Combine both in a small sauce pot and heat thoroughly.
If you've got some fresh blueberries on hand, by all means throw some in with the batter too. The combination of our jelly with the fresh warm blueberries in the pancakes bursts with flavor.
If you don't already have a favorite pancake recipe, here's ours:
yield: 10-12, 4-5" pancakes
1 cup flour
1 1/2 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
2 1/2 tablespoons melted butter
Combine dry ingredients. In separate bowl, mix eggs and buttermilk. Pour eggs/buttermilk mixture into dry ingredients. Stir until smooth. Add melted butter.
Cook on griddle (or pan) that has been lightly coated in oil. Flip pancakes when bubbles appear on the surface and bottoms are golden brown.
Top with our Blueberry Honey Jelly and maple syrup.
If you really want to kick it up a notch, do like my dad does and add peanut butter between the stacks before pouring the blueberry/maple syrup on top!