National Blueberry Pancake Day is January 28, 2011
National Blueberry Pancake Day celebrates the flapjack and a local chef shares a tasty twist made with whole wheat flour and low-fat buttermilk.
Recipe: Driscoll's Blueberry Whole Wheat Pancakes
2 cups whole wheat flour
¼ cup natural sugar
2 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups low-fat buttermilk
2 whole eggs
½ cup low-fat margarine, melted
2 packages (6 ounces each) Driscoll's blueberries
Whisk wheat flour, sugar, baking soda and salt in bowl until blended and set aside. In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir wet ingredients into dry ingredients until just combined. Add melted butter, then blueberries, and stir gently. Heat a non-stick griddle or pan over medium heat. Let a few drops of cold water fall on the surface. If bounces, sputters or instantly evaporates, your pan is ready. Pour 1/4 cup of the batter onto the skillet. Cook for 2 minutes, or until bubbles that appear on the surface are beginning to break and bottom is golden. Place pancakes on heatproof platter and keep warm in a 200°F preheated oven. Repeat with remaining batter.