blueberry and raspberry pancake topping

blueberry and raspberry pancake topping
  • 1 1/2 cups frozen raspberries
  • 1 cup frozen blueberries
  • 1/2 cup white sugar
  • 1/4 cup water



  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.

03/02/2017
blueberry and raspberry pancake topping, Syrups recipe PT10M PT2H 6 435 calories
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