Servings: 1 ½ cups

2 cups blueberries, fresh or frozen 2 cups blueberries, fresh or frozen
½ cup sugar or honey ½ cup sugar or honey
1 cup + 2 Tablespoons water, divided 1 cup + 2 Tablespoons water, divided
1 Tablespoon cornstarch (or tapioca starch for grain-free) 1 Tablespoon cornstarch (or tapioca starch for grain-free)

Combine 2 Tablespoons water and cornstarch in a small dish and set aside.
In a medium saucepan, bring water, sugar or honey, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes.
Add water+starch mixture and blend well. The sauce will thicken, the blueberries will have busted open and it begins to smell like pie.
Store in refrigerator up to two weeks. Take out a few minutes before serving at room temperature or warm.

If your kids don't mind blueberry pieces, make your pancakes and serve the sauce as is. My beautiful picky eaters don't like blueberry "pieces" so I insert an immersion blender and blend well. If you do this, you will need to add about ¼ cup additional water before blending or it will be too thick. Of course, you can adjust to the "runny" consistency of your choosing.  If your kids don't mind blueberry pieces, make your pancakes and serve the sauce as is. My beautiful picky eaters don't like blueberry "pieces" so I insert an immersion blender and blend well. If you do this, you will need to add about ¼ cup additional water before blending or it will be too thick. Of course, you can adjust to the "runny" consistency of your choosing.