Blueberry Pancakes with Balsamic Syrup

Ingredients:

• 1 cup J. Olive Co. Blueberry Balsamic
• 3 Tbsp honey
• 1 tsp vanilla extract
• ½ tsp cinnamon
• 1/2 tsp cocoa powder
• 1 egg
• 1 ½ cup flour
• 1 cup milk
• 4 oz applesauce
• 3 Tbsp honey
• 1 tsp vanilla extract
• ¼ tsp cinnamon
• 2 cup blueberries, fresh or frozen
• J. Olive Co. Butter Olive OIl

Directions:

1. In a sauce pan, whisk together the first 5 ingredients & heat over a low heat stirring frequently. Reduce by 50%, (about 10 minutes). Remove from heat & let sit while you make pancakes. Syrup will thicken considerably as it cools.
2. Using a whisk, mix together egg, flour milk, applesauce, vanilla extract, baking powder, salt, honey & cinnamon until blended. Fold in blueberries.
3. Heat a griddle pan to medium heat & coat with butter infused olive oil.
4. Using a ladle, pour batter onto griddle leaving space between cakes. (Pancakes can be made as minis for kids or larger for adults.)
5. Continue until all batter is used. Serve pancakes warm & drizzle with blueberry balsamic syrup.

Recipe courtesy of Saratoga Olive Oil