Tuesday Recipe: Blueberry Pancakes

Pancake, griddle cake, flapjack, hotcake. No matter what you call it, today is the day to celebrate the pancake – with blueberries, too. January 28 is, in fact, National Blueberry Pancake Day so grab your griddle and some fresh, frozen or canned blueberries and start celebrating. Blueberries are traditionally a summer fruit but who says you can only enjoy them in August? No time to make your own mix? Check out the Maine made blueberry pancake mix available on our website. Don’t forget the syrup.
Blueberry Basket Table Runner
Blueberry Yogurt Multigrain Pancakes
Makes 12 to 14 4-inch pancakes
  • 2 large eggs
  • 1 cup plain, full-fat yogurt
  • 2 to 4 tablespoons milk
  • 3 tbls butter, plus extra for skillet
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup barley or rye flour
  • 2 tbls sugar
  • 1 tbls plus 1 tsp baking powder
  • 1/2 tsp table salt
  • 1 cup blueberries, rinsed and dried

Blueberries

Blueberry Pancake Mix
  • Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted.
  • Whisk egg and yogurt together in a medium bowl. If you’re using a thin yogurt, no need to add any milk. If you’re using regular yogurt, stir in 2 tablespoons milk. If you’re using a thick/strained or Greek-style yogurt, add 3 to 4 tablespoons milk. Whisk in melted butter, zest and vanilla extract.
  • In a separate, small bowl, combine flours, sugar, baking powder and salt. Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.
  • Preheat your oven to 200°F and have a baking sheet ready to keep pancakes warm. Heat your skillet or saute pan to medium. Melt a pat of butter in the bottom and pour 1/4 cup (about 3 tablespoons) batter at a time, leaving space between each pancake. Press a few berries into the top of each pancake. When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. Transfer pancakes to warm oven as they are done cooking, until you’re ready to serve them.
Blueberry Syrup Blueberry Chair Pad

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