2 cups of blueberries (I used frozen)
1 1/2 cups of water
1/3 cup of maple syrup or honey
1/8 teaspoon of salt
1/4 teaspoon of orange extract
1/2 cup of cold water
1/4 cup cornstarch
In a small saucepan over medium-high heat, simmer the blueberries in water until they split open. Whisk in the maple syrup, salt, and orange extract.
In a small bowl, whisk the cornstarch into the 1/2 cup of cold water until smooth. Add to the blueberry mixture and whisk immediately, it should thicken up right away, if not keep whisking it over medium heat. Take it off the heat as soon as it thickens to the desired consistency. Pour into a pitcher and enjoy drizzling it on your Dutch pancake!