Blueberry Pancakes

All Recipes, Breakfast | January 28, 2021 | By

Today is National Blueberry Pancake day, but we’ll take literally any excuse to use our delicious Wyman’s Fresh Frozen Wild Blueberries (#1218) in a recipe. Celebrate with light and fluffy buttermilk pancakes with bursts of our best-selling blueberries- so good you don’t need syrup! Although, we typically still cover our pancakes with syrup and a dusting of powdered sugar…yum!

Simple Blueberry Syrup

If you’re really craving berries, try this recipe: 1 cup Wyman’s Fresh Frozen Wild Blueberries (#1218) + 1 cup water + 1 cup C & H Granulated Sugar (#1632) + 1 tsp lemon juice. Add berries, water, and sugar to a saucepan and cook over heat until the sugar is dissolved. Then, bring to a boil until the syrup thickens, about 15 minutes. Whisk in the lemon juice and serve warm.

Get your berry fix!

Blueberry Pancakes

Light and fluffy buttermilk pancakes with bursts of our best-selling blueberries- so good you don’t need syrup!

Blueberry Pancakes

Ingredients:

Instructions:

  1. First, combine the mix and water with a Norpro Fiskie Whisk (#2566). Then, mix in the blueberries. For light, fluffy pancakes, avoid over-mixing. For thinner pancakes, add more water.
  2. Then, preheat a griddle and melt the butter. Add the batter to the batter dispenser, then pull the soft grip handle to dispense 1/4 cup batter, and release handle to stop the batter flow. Repeat until there are a few pancakes on the griddle, about 1 inch apart.
  3. Cook pancakes 1-1ΒΌ minutes per side. Turn only once. Repeat until all the batter has been used.
  4. Serve with Log Cabin Syrup (#1590) and C & H Powdered Sugar (#1151).

Comments

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