I’ve never been one to get into food “holidays”. I mean, who celebrates Bread Machine Month? Please rise. National Pretzel Day? That’s just twisted. National Melba Toast Day? Anyone? Anyone? National Caffeine Awareness Month? Zzzzz. National Kahlua Day? Well, okay. Maybe that one is worth celebrating.
But what kind of innkeeper would I be if I didn’t celebrate National Blueberry Pancake Day? It’s a peer-pressure thing. Really, I just couldn’t wait to take this photo.
Let the celebration commence.
BLUEBERRY SAUCE RECIPE:
- 18 ounces blueberries
- 1 cup sugar
- Juice from 1/2 a fresh lemon
- 1 cup cold water
- 2-3 tablespoons cornstarch
Place all ingredients in a medium-large saucepan. Stir together until cornstarch has dissolved. Heat on medium-high until sauce boils. Cook until it becomes thick then remove from heat. If needed, warm up again when pancakes are ready.
- 1 cup milk or buttermilk (+2 tablespoons regular milk for thinner pancakes)
- 2 large eggs
- 3 tablespoons canola or vegetable oil
- 1 1/2 cups flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup fresh blueberries, flour-coated
Whisk pancake ingredients minus the blueberries together until well combined and smooth. Sprinkle blueberries with flour until coated & discard excess flour. Gently stir blueberries into pancake batter.
Place your very best non-stick pan on a burner and preheat to low. It will be tempting to pour the batter in the pan before it is hot but do not give in to the temptation. When the time is right, pour 1/3 cup of batter into the pan to make about a four-inch pancake.
Wait until the bubbles that form all around the edges of the pancake begin to burst, then flip.
When pancakes are all cooked, smother in the lovely blueberry sauce… or with butter and maple syrup… or, you know, just send a friend a card and eat some Melba Toast.
Looking for some helpful pancaking hints? Check out the wildly popular post How to make a Perfect Pancake. You got this.