Recipe: Blueberry Sauce

As I prepared batter for pancakes yesterday morning, I remembered a childhood memory about my grandpa that I had long forgotten about. When we would go visit my grandparents in Pennsylvania growing up, my grandpa Fred would make us silver dollar pancakes. I think I thought it was cool to see how many of the cute, mini pancakes I could shovel in my mouth in one sitting (usually 10 or so, if memory serves me correctly). I look forward to carrying on that tradition with my kids some day, but for now, Natalie couldn't care less about the size and shape of her pancakes as much as how quickly I can feed them to her! I am semi-crazy when it comes to feeding my child healthy food (we do eat processed stuff, but I try to give her fresh, wholesome food as much as possible), so instead of feeding her maple-flavored corn syrup with pancakes, I whip up some of my mom's blueberry sauce. It's just sweet enough and is a big hit with the toddler crowd, I assure you!

Blueberry Sauce

Makes enough for 6-8 pancakes

1 tbsp cornstarch
2 tbsp sugar
1/4 c water
1 c blueberries (I always use frozen since they're always on hand)

In a small saucepan, mix cornstarch and sugar. Add water and stir. Add blueberries.

Cook mixture over medium heat, stirring occasionally until mixture thickens into a sauce. I use a potato masher to mash some of the berries during the cooking process. Enjoy over pancakes, waffles, and biscuits!

We even ate leftover pancakes with a fresh batch of blueberry sauce for breakfast again this morning, but this time I fed Natalie myself instead of letting her smear blueberries all over her body feed herself since I didn't have time to give her another bath. Yesterday, she was literally covered from head to toe because she smeared it all over her high chair tray and then stood up in the chair and put her bare foot on the tray. My child does not have a short supply of personality! Haha!