Today is National Blueberry Pancake Day. Ok, who gets to name all these days for food? Probably some bored innkeeper on a PR campaign. I will concede that everyone needs a great go-to blueberry pancake recipe. Blueberries are one of those berries that freeze beautifully, are plentiful and if not exactly cheap, not overly expensive either. In the high blueberry months we freeze pounds and pounds of them.. as much as our freezers will hold.
This recipe has evolved over the years and remains one of our very favorite today. It is especially wonderful served with a tart and tangy lemon sauce (imagine a thin lemon curd! recipe to follow) The greek yogurt gives them the perfect texture and depth of flavor.
So, yes, I am all in favor of a National Blueberry Pancake Day! You should be too.
Ode to the Blueberry Pancake
By Debrah Mosimann of Swiss WoodsIngredients:
- 2 cups flour
- 1/2 teaspoon baking soda
- 2 tablespoons sugar
- 2 teaspoon baking powder
- 1/3 cup melted butter
- 2 cups Greek style yogurt*
- 2 eggs
- 2 cups blueberries, fresh or frozen
- 1 lemon, juice and zest
Instructions:
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Preheat a griddle to high.
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In a medium bowl, combine the flour, baking soda, sugar and baking powder and lemon zest. In a separate bowl whisk the melted butter, yogurt and eggs. Stir the egg yogurt mixture into the dry ingredients just till mixed. Do not overmix and don’t worry if there are a few lumps still visible. If your batter is too thick add 1 tablespoon milk at a time.
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Using a 1/4 cup dipper pour onto a hot lightly greased griddle. Top with a spoon full of blueberries, spread evenly over the batter. When bubbles start to appear on the surface flip the pancake over. It should be golden brown on the baked side. Continue to bake till both sides are golden brown and it springs back when touched.
To test doneness use a sharp knife next to one of the blueberries and make sure that no batter shows. If you are using frozen blueberries it is important to check because they tend to take a bit longer.Serve with fresh berries, whipped cream and lemon sauce or pancake syrup.
*You can use regular plain whole milk yogurt as well. It will give you a thinner batter, so omit the lemon juice and just use zest.
*The Greek style yogurt makes for a stiffer dough. This is normal. Add a tablespoon of milk at a time gently stirring it in, until the batter is soft enough to fall from the spoon.