Breakfast for dinner? That certainly isn’t uncommon for most of you, including my own love-to-eat-anything-anytime family. How about breakfast for dessert? That’s what I’m talking about. I guess it could be a breakfast for dinner and dessert combo, if you really want to get technical.
I’m whipping up some Whole Wheat Blueberry Pancakes this week, and why, you ask? Well, Jan. 28 is National Blueberry Pancake Day, and I, for one, am all over it. As if I really needed someone to tell me I should celebrate the pancake. I always knew pancakes should have their own day, but by adding some blueberries in there, personally, I believe it should be National Blueberry Pancake Week. One day is just not enough time, I say.
Most people have their favorite pancake recipe, and I’m not talking about people who go the (rhymes with misquick) route (not that I’m judging), but I’m giving you a delicious recipe that you will want in your breakfast/dinner/dessert/snack repertoire for years to come.
One of the most important components is the blueberries, and I use Driscoll’s berries. They never let me down and always remain plump and juicy. They are so pretty atop those sweet little cakes from heaven, you don’t even need butter and syrup — although they do add that little something special.
Yes, I might be a little too excited about blueberry pancakes, but we all have those things that make us happy and comfort the soul. See, you all thought it was the wine (OK, whiskey, vodka, etc.) that helped me self-soothe. Aren’t you relieved it is just little ol’ blueberry pancakes?
Actually, it’s my Driscoll’s blueberries that soothe me all on their own. I can sit down and eat handfuls without coming up for air. They are chock-full of antioxidants and make me feel good about my indulging.
So while government offices will still be open and schools won’t close for this holiday, it still is a day — I mean week — of celebration for this dessert diva and her peeps. Blueberries for everyone!
Now follow the directions, put some love into it and invite me over when it’s done.
Whole Wheat Blueberry Pancakes
2 cups whole wheat flour
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
2 cups low-fat buttermilk (regular buttermilk is great, too)
1 tsp. vanilla
1/2 cup melted butter
1 pint Driscoll’s blueberries butter and syrup (optional of course)
In large bowl, sift together flour, sugar, baking powder, baking soda and salt. Set aside.
In medium bowl, whisk together eggs, buttermilk and vanilla. Stir in melted butter. Stir wet ingredients into dry ingredients and mix until just combined.
Heat a non-stick griddle or nonstick frying pan over medium heat.
Place 1/4 cup of batter into pan. Place 4-5 blueberries on top of each pancake. Cook for 2-3 minutes on each side (flip when edges start to dry out and tiny bubbles appear in batter). Repeat with batter until done. (You can take cooked pancakes and place on baking sheet on low oven to keep warm.)
Serve with butter and syrup, or dust with powdered sugar and top with a few extra blueberries. Enjoy!
You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to [email protected].
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