|January 28 ~ National Blueberry Pancake Day|
We just survived the Blizzard of 2015! Luckily for us the storm mostly missed our neck of the woods. We wound up with a measly five inches of snow, to add to the ten we received on Saturday. They were predicting 10-18 inches! One thing we did not miss was the dreadfully cold weather. This morning, snowbound, hungry and craving something warm, I remembered that it was National Blueberry Pancake Day tomorrow. While doing my shopping over the weekend, I found some beautiful Driscoll Blueberries. I was set! I actually had enough blueberries to make luscious blueberry syrup, to serve with them! What could be better than waking up to a stack of warm, tender blueberry pancakes?
My mom made the best pancakes! When I was a kid she made them just about every Sunday. Sometimes she would make traditional pancakes; other times she would make Palacsinta, which is a traditional Hungarian crepe. She made them with a little of this and smidge of that…unfortunately I don’t have her recipe. Even my husband will testify that they were best. He often reminds me, how much he loved my mom’s pancakes. Recently, while browsing through some of my mother’s old cookbooks, I found a recipe that is very much like the one I remember her making. These wonderful blueberry pancakes I’m sharing with you today, were made using that recipe. So why not whip up a batch for yourself, and join the celebration for National Blueberry Pancake Day? A great way to ward off the cold! Happy Blueberry Pancake Day everyone!!
|I like to sprinkle the blueberries onto the pancakes|
|A wonderful way to start your day|
|Driscoll’s blueberries and pancakes….absolutely luscious together!|
|Surviving the snow storm...|
1 cup of flour
1 teaspoon baking powder
½ teaspoon salt
3 tablespoons sugar
1 egg, well beaten
¾ cup milk
3 tablespoons of melted butter
1 cup Driscoll's blueberries
Whisk flour, baking powder, salt and sugar. Combine egg and milk. Add to flour mixture gradually, beating to a smooth batter. Add melted butter and stir to mix.
Drop about ¼ cup of batter onto hot griddle or frypan set on medium heat. Sprinkle blueberries evenly over the pancakes. Turn when pancake is bubbling on top and lightly browned on the bottom. Cook until done. Keep warm in a 200 degree oven until ready to serve.
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup Driscoll’s blueberries
1 tablespoon butter
To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve with pancakes.
I like and use Driscoll berries because they are always fresh looking, and tastier than other berries that I find in my local supermarket.