National Blueberry Pancake Day!
Yes you read that correctly. Today is National Blueberry Pancake Day! In honor of this day, I’ll be appearing on a local TV station to whip up a batch.
I’m not sure when this special day came about but I love pancakes. Although I don’t eat them as often as I would like, today I’ve made some delightful Whole Wheat Blueberry Pancakes with my favorite, Driscoll’s Blueberries!
I especially love Driscoll’s Blueberries because they are so plump, juicy and delicious! You can find them in most grocery stores in my town and probably yours as well. If not, they’re worth seeking out since they’re always so sweet and luscious. I actually have Driscoll’s blueberries almost every morning with my breakfast. Besides tasting so wonderful they’re also very good for you.
Sift your whole wheat flour. Whole wheat flour is a little more dense so by sifting it the pancakes will turn out lighter and fluffier.
Don’t overbeat the batter or the pancakes will turn out rubbery.
Rinse blueberries just before adding to the batter
Fold the blueberries into your batter otherwise, if you’re too rough the blueberries will pop turning your batter blue.
Use a good non-stick pan. I used a Circulon Elite Nonstick Griddle. I didn’t even need to add any oil or butter to the griddle and the pancakes slid right off.
Before adding the batter to the griddle test the pan by sprinkling water onto it. If the water dances then you know it’s ready.
If you don’t feel like making homemade pancakes then purchase a box mix and add the fresh Driscoll’s Blueberries. It will still taste great.
When you add the batter to the griddle, it will take about 2 minutes before you’re able to flip them. You’ll know because tiny bubbles will appear in the center of the batter and pop. Plus the sides will become firm. Then flip. If they are too dark turn the heat down. The first one is usually a test pancake. The more you make the better they get.
If your batter is a little too thick then add a little more low-fat buttermilk to thin it out. Not too much though or the batter will run all over the griddle.
Driscoll’s Blueberry Whole Wheat Pancakes
2 cups sifted whole wheat flour
1/4 cup natural sugar (I used turbino)
2 1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. salt (I use kosher)
2 cups low-fat buttermilk
2 whole eggs
1/2 cup low-fat butter or margarine, melted
2 packages (6 ounces each) Driscoll’s blueberries
Whisk sifted whole wheat flour, sugar, baking soda, baking powder and salt in a bowl until blended and set aside. In a separate bowl, whisk together buttermilk with eggs.
Using a wooden spoon, stir wet ingredients into dry ingredients until just combined. Add melted butter, then blueberries, and stir gently so you don’t bust any blueberries.
Heat a non-stick griddle or pan over medium heat. Let a few drops of cold water fall on the surface. If it bounces, sputters or instantly evaporates, your pan is ready.
Pour 1/4 cup of the batter onto the skillet, spreading out into a nice circle. (I use an ice cream scoop, it measures 1/4 cup).
Cook for 2 minutes, or until bubbles that appear on the surface are beginning to break and bottom is golden.
Place pancakes on a heatproof platter and keep warm in a 200 F degree preheated oven until ready to eat.
Repeat with remaining batter.
Plate up your pancakes 3 or 4 stacks high. Drizzle with maple syrup, or any syrup of your choice and top with fresh blueberries.
You can even add powdered sugar to the top of the pancakes or whipped cream or be creative and add something daring!
If you love pancakes but are always in a hurry in the morning, rushing to work or getting the kids off to school, make a batch ahead of time.
Let the pancakes cool, then put them in a zip lock freezer bag and place them into the freezer. In the morning, take out what you want (even your kids can do this without you) and place them in the toaster. When they pop up they’re ready to eat. Now how simple is that?