Celebrate National Blueberry Pancake Day on January 28 by adding plump, juicy blueberries to whole wheat pancake batter. Blueberries from Driscoll's make pancakes healthier and better! It's a great way to start your day with a hefty serving of fruit. Drizzle with pure Vermont maple syrup or a dusting of confectioners' sugar.
Did You Know?
- Pancakes have featured in cookbooks since 1439.
- The French pancake is called a crêpe. It is thin and crispy and often served with sweet or savory fillings.
- Blinis are pancakes from Russia that are served with caviar and sour cream or folded over and filled with cream cheese or jam!
- The world’s largest pancake was cooked in Rochdale in 1994. It was 15 meters in diameter and had an estimated 2 million calories.
- Ralf Laue holds the world’s pancake tossing record. He flipped a pancake 416 times in just two minutes!
Blueberry Health Benefits
- With just 80 calories per cup and virtually no fat, blueberries offer many noteworthy nutritional benefits.
- According to nutrition expert, Tina Ruggiero, M.S., R.D., L.D., blueberries, as part of a healthy diet and exercise plan, help reduce risk factors for cardiovascular disease, such as the accumulation of belly fat.
- According to the USDA Human Nutrition Research Center on Aging, laboratory studies show a diet including blueberries may improve motor skills and reverse the short-term memory loss that comes with aging or age-related diseases such as Alzheimer’s.
Blueberry Whole Wheat Pancakes Recipe
Prep Time: 10 minutes
Cook Time: 3 minutes
Servings: 7 servings
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
Instructions
- 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.
Photo courtesy of Driscoll's. Copyright 2012. All rights reserved.
