Nation Blueberry Pancake Day: Who Knew?
Saturday, January 26, 2013
Who knew that in a couple of days, Monday, January 23rd to be exact, people all around the country would be celebrating national Blueberry Pancake Day? Well, color me blue and count me in. I love blueberries (thanks to their uber-sweet flavor AND high nutritional value) and any reason to add pure maple syrup to anything.
According to a survey conducted by Driscoll’s, the county’s leading supplier of blueberries, Americans are enjoying blueberry pancakes in a variety of fun and surprising ways. In fact, more than 82% of survey respondents agree that a stack of fluffy pancakes with plump, juicy blueberries is not just for breakfast anymore. Respondents admit they’ve enjoyed blueberry pancakes for lunch or dinner. It also appears that National Blueberry Pancake Day is growing into a full-blown celebration of all things blueberry. I can just see it now, a national blueberry parade complete with the tossing of free pints of blueberries for everyone along the route; where do I sign up?
For a little inspiration, here’s one of my favorite Driscoll’s blueberry pancake recipes. It’s made with whole wheat flour; and by adding plump, juicy blueberries to the batter, it makes them healthier (and better!). It’s a great way to start your day with a hefty serving of fruit. Drizzle with maple syrup or a dusting of confectioners’ sugar optional.
Ingredients
2 cups whole wheat flour
1/4 cups natural sugar
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 cups low-fat buttermilk
2 large eggs
1/2 cups low-fat margarine, melted
2 packages (6 ounces each) Driscoll’s Blueberries, plus more for garnish if desired
Directions
Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside.
In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted margarine and blueberries and stir gently.
Preheat oven to 200°F. Heat a nonstick griddle or skillet over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, griddle is ready. Pour 1/4 cup batter onto the skillet. Cook 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook 1 minute longer or until lightly golden. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Garnish with additional blueberries if desired.
