Blueberry Pancakes

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!

• Classic Blueberry Pie
• Blueberry Lemon Thyme Smoothie
• Best Blueberry Struesel Muffins

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

Blueberry Pancakes

Ingredients:

• 3 1/2 cups Old Fashioned Pancake Mix (#1822)
• 2 1/2 cups water
• 1/2-1 cup Wyman’s Fresh Frozen Wild Blueberries (#1218)
• Norpro Batter Dispenser (#2568)
• Kirkland Salted Sweet Cream Butter (#1723)

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 1-1¼ 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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