Blueberry and Raspberry Pancake Topping recipe

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Ingredients

1 ½ cups frozen raspberries
1 cup frozen blueberries
½ cup white sugar
¼ cup water

Nutrition Info

46.7 calories
carbohydrate: 11.9 g
cholesterol: : -
fat: 0.1 g
fiber: 1.3 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: 0.3 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the raspberries, blueberries, sugar, and water in a small saucepan, bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low, simmer the mixture until thick, about 10 minutes. Serve warm.

Recipe Yield

3 cups

Recipe Note

Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles.

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