Blueberries are high on the nutrition charts for their health benefits. They are full of vitamins, good for our hearts and blood vessels, and they help lower cholesterol and blood pressure, just to name a few.
Frozen or fresh blueberries are equally good for our bodies. The frozen variety is handy to have on hand for baking, but also for smoothies. And I love a simple snack of frozen blueberries topped with almond milk. It creates an icy, fruity treat. And don’t forget, if you have fresh blueberries in the fridge that may go bad before you can use them, you can rinse them, pat them dry, and freeze them in a sealed container to use later.
One way I add berries to our menu is in blueberry pancakes. If you ever get up on the weekend with your mouth watering for pancakes and don’t have a mix in the cupboard, there is no reason to fret.
Pancake ingredients are very basic and probably right there in your kitchen, saving you from changing out of your pajamas and making a trip to the store.
Sour cream makes these blueberry pancakes extra fluffy but if you don’t have it on hand, increase the milk to 1 cup, or substitute Greek yogurt. And vanilla isn’t completely necessary for achieving a tasty pancake, but it does enhance the flavor.
So most of us have flour, sugar, baking powder, salt, milk, and eggs readily available, making this recipe a keeper.
You can also use this batter in your waffle iron. Enjoy food made fresh and the benefits of eating berries!
Blueberry Pancakes
1½ cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1½ teaspoons salt 3/4 cup milk ½ cup sour cream, Greek yogurt, (or an extra ¼ cup milk) 2 large eggs, beaten 1 teaspoon vanilla 1 cup fresh or frozen blueberries, thawed Butter for skillet/griddle and to serve Whisk together dry ingredients in a medium mixing bowl. Add sour cream or yogurt, milk, eggs, and vanilla. Stir until just combined. Gently fold in blueberries.
Melt 1 tablespoon butter in a large skillet or griddle over medium heat. Pour ¼ cup batter to form each pancake, being cautious not to overcrowd the skillet/griddle. Cook pancakes for 2 to 3 minutes on the first side, or until bubbles form holes on top of pancake. Then flip and brown the other side, for approximately 2 to 3 minutes. Add 1 tablespoon of butter to pan each time you start a new batch.
Top with butter, syrup, or more blueberries. Makes approximately 12 pancakes.
Note: If batter is a little thick, add 1 spoonful of water at a time until the correct pouring consistency.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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