For dinner tonight we had....

[conuly]

Blueberry pancakes with blueberry syrup
Cooked apricots with yogurt and honey
Sausages

VERY tasty, and my pancakes came out PERFECTLY, every last one. Yay!

But now, here's a question Ana asked me and I couldn't quite answer. Why is it that when I bake (or cook in pancakes) blueberries they turn blueish-greenish, but when I make them into syrup they're all purple? Is it the baking powder or...?

Comments

[steorra]

Apparently, Anthocyanins in blueberries are pH sensitive.

[conuly]

That is the exact same link I got on LJ! Great minds and all that, huh?

[steorra]

:-)

In my case, I think Google deserves the credit, not me.

[oloriel.livejournal.com]

For a second I thought you were going for a food haiku there! XD

I'd think it's the baking powder, yeah. I expect the anthocyans that cause the colour of the blueberries in the first place react with the alkaline soda.
Do you make your syrup with lemon juice?

[conuly]

Nope, just blueberries, (raw) sugar, and a little bit of water. I considered adding some lemon juice, but decided not to bother.