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Sauces & Stuff

Blueberry Agrodolce Pancake Syrup

Ricotta pancakes are definitely something special, and even better when you top them with this sweet-and-sour blueberry sauce.


about 1¾ cups

Total Time

20 minutes

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Test Kitchen Tip

Fresh or frozen blueberries both work in this syrup. If using frozen, just be sure to thaw a half cup of the berries to add at the end.


Heat 2 cups blueberries, sugar, water, thyme, and cinnamon in a saucepan over medium-high to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until syrup begins to thicken, 79 minutes.

Off heat, stir in butter and vinegar until butter melts; stir in remaining ½ cup blueberries and salt.

Serve syrup over pancakes.

Nutritional Facts

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