Who doesn’t love waking up to a fresh plate of blueberry pancakes, or even indulging in them for dessert? They truly are a good of the Gods, and they are so universally loved that they even have their own day! That’s right, Blueberry Pancake Day is a thing, because this is America.
This is one day where you can eat blueberry pancakes for breakfast, lunch, dinner and dessert with no guilt or judgement. Why not check out some recipes and have some fun creating twists on the classic pancake recipe, and be sure to stock up on blueberries for those inevitable second helpings!
“When I get the chance to make my favorite breakfast on the weekend, I often choose to make pancakes.” – Chef Marcus Samuelsson
The origin, history, the year from when the National Blueberry Pancake Day is being celebrated are unknown. But the history of pancakes themselves dates back all the way to 5th-century BC. And along the way, pancakes have been known by other names such as hotcake, griddlecake, or flapjack. The fact that the batter is well cooked and usually fried with oil or butter (or cooking spray) on a hot surface of the griddle or frying pan may have a little something to do with those monikers.
Pancakes are usually flat cake, often thin and round, and they’re typically prepared by making a flour (or gluten-free flour) batter with some sugar, salt, baking powder and baking soda, then adding in the wet ingredients like eggs, milk and butter.
Here’s a big tip: carefully fold in the fresh or drained canned blueberries after the batter is thoroughly mixed to keep your batter from turning blue! And, hot tip #2 – if you use canned, reserve the juice to pour over the finished cakes and add some whipped cream for extra indulgence. The blueberries will add a fun freshness to the pancakes and give it a healthy boost with nutrients like vitamin K, vitamin C, manganese, copper.
Here’s a recipe that promises to be the “Best Blueberry Pancakes” from food.com for you to try.
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