Prep 5 mins
Cook 5 mins
This can be made a day in advance and is great served on pancakes.
Make and share this Blueberry and Mint Salad recipe from Food.com.
- Place maple syrup and berries in a saucepan on medium heat.
- Bring to the boil slowly, remove from heat.
- Transfer to a bowl and cool.
- Add shredded mint to cooled berries.
- Serve over pancakes.
Amazing stuff - and how easy was that??? I brought the blueberries to a boil in the syrup as stated, but then I let it simmer until a few of the berries had exploded. Yum!!! If I could give this more than 10 stars, I would. This will go into my Favorites of Favorites cookbook. My second picture posted to this recipe shows the plate after gorging on the blueberries over Finnish Kropser (Baked Pancakes) but BEFORE licking the plate clean. LOL! Thanks Kate, for another great recipe! Made for team Gourmet Goddesses, ZWT9.
This is so good on pancakes. The mint adds a freshness to the sauce. DH didn't like it as much as me. Thanks kate :) Made for ZWT9
I must admit I did not cook the blueberries, but just served fresh with mint and agave syrup. Delicious! Thanks!