My family loved this recipe with blueberries. We used this on pancakes and French toast in our house. This is easy and a fun way to spruce up pancakes for my picky eater.

Any Berry Sauce Recipe in 1 Hours

1) In a medium saucepan, mix sugar, cornstarch, water, and 2 cups of berries.

Here you see lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly, drizzled with shoyu, and draped over the porridge. Sometimes I spike the whole situation with sriracha sauce, sometimes I don’t. I make this porridge in an Instant Pot.

2) Heat over medium heat, stirring frequently, until sauce starts to thicken.

Dropped three eggs in for nine minutes to get my perfectly cooked eggs. When I pulled them out, I stuck the first one in the glass, ran some water in, and shook it. The shell cracked a bit, but the egg didn’t really pop out. Still, the whole shell popped off, so it was relatively easy to peel. On the second egg, I shook longer and harder, added more water and shook again.

3) Remove from heat and stir in remaining berries.  Mash if desired.

A good brothy noodle soup is great anytime of year, but it’s particularly good in the middle of winter. And you have options! Between the broth, the type of noodles, and whatever else you put in the bowl, the possibilities are nearly endless. Below you’ll find a collection of A+ noodle soups to try. There are interpretations of classics like pho and ramen, alongside seasonal ideas, and unique seasoning.

4) Serve over pancakes, waffles, oatmeal, or yogurt.

A good brothy noodle soup is great anytime of year, but it’s particularly good in the middle of winter. And you have options! Between the broth, the type of noodles, and whatever else you put in the bowl, the possibilities are nearly endless. Below you’ll find a collection of A+ noodle soups to try. There are interpretations of classics like pho and ramen, alongside seasonal ideas, and unique seasoning.

5) Refrigerate leftovers within 2 hours, for up to a week.

Here you see lime, crushed kale chips and toasted nori, toasted pepitas, hemp seeds, and jungle peanuts. The tofu is sliced thinly, drizzled with shoyu, and draped over the porridge. Sometimes I spike the whole situation with sriracha sauce, sometimes I don’t. I make this porridge in an Instant Pot.