There are holidays for virtually every kind of food, from frogs' legs to chocolate ice cream. But few are as fabulous as National Blueberry Pancake Day!
I've doubled the blueberries for today's festivities because ... well ... just because! The wholesome pancakes, with some whole grains added, feature these gorgeous fruits; and they're doused with a sweet sauce to further showcase the beautiful berries.
Happy holiday! Enjoy!!!
Be sure to watch the world's most prestigious culinary competition, the Bocuse d'Or, tomorrow and Wednesday as the United States takes on the Scandinavians (who swept the top three spots last time, in 2011), the French (who host the event and are peeved that they've not won for awhile), and other countries vying for the gold! Click here for more information and to watch online.
Blueberry Buttermilk Pancakes with Blueberry Syrup
- 2 cups frozen wild blueberries
- 2 tablespoons sugar
- 1/4 cup water
- 1/4 cup maple syrup
- 3/4 teaspoon cornstarch
- 1 tablespoon water
Place blueberries, sugar, water, and maple syrup into a small saucepan; bring to a boil and cook for 10 minutes. Stir together cornstarch and water; stir into sauce, cook 1 minute, then remove from heat. Let rest while making pancakes.
- 1/2 cup quick-cook oats
- 1/2 cup whole wheat flour
- 1/2 cup flour
- 1 tablespoon sugar
- 1/2 tablespoon aluminum-free baking powder
- pinch of kosher salt
- pinch of cinnamon
- 3/4 cup buttermilk
- 1 egg
- 1/2 cup frozen wild blueberries
Combine oats, flours, sugar, baking powder, salt, and cinnamon in a medium mixing bowl. Beat together buttermilk and egg; stir into dry ingredients. Gently fold in blueberries.
Brush a skillet with butter and set it over medium heat. Drop batter by 1/4-cupfuls and cook 3 minutes or so per side until golden brown and set when nudged a bit with a spatula.
Makes 6 hearty pancakes and a generous amount of syrup to pour over them.