Most holidays or days of national observance stem from historical origins, a memorable and important day of the past, when people or actions need to be remembered or memorialized. Today is National Blueberry Pancake Day and there are no archived reasons why this came to be.
So let's not dwell on the how's of it all and get right down to it: the ultimate blueberry pancake recipe.
1 3/4 Cups of All-Purpose Flour
2 TBLS Sugar
1 TSP Baking Powder
1/2 TSP Baking Soda
1/2 TSP Salt
1 Cup of Milk
1 Stick of Butter, melted
1/2 TSP Vanilla Extract
1 1/2 Cups of Fresh or Frozen Blueberries
2 Bowls, 1 Medium Sized, 1 Small Sized-
Bowl 1: Mix in the Flour, Baking Soda, Baking Powder and Salt.
Bowl 2: Blend together the Eggs, Sugar, Milk, Butter and Vanilla.
Once everything is blended, slowly sift in the ingredients from bowl 2 into bowl 1, folding the liquids into the dry goods. Whisk all of the ingredients together. If it looks too dry or is too sticky, add milk as needed to loosen up the dough. Add blueberries and mix in.
Heat up a frying pan or griddle over medium heat. Dredge the bottom of the pan with butter, leftover from the stick paper wrapping. Once hot, pour in batter , 1/4 of a cup for each medallion. You should be able to get 3-4 in the pan at a time. Or if you prefer one big flapjack, just do one at time. Once the batter on top begins to slightly bubble up, use a spatula to check the underside which should be crispy and brown by now. When ready, flip over and cook through.
Repeat as often as your batter and stomach will allow until you have a stacked plate of blueberry pancakes. Top as you desire with maple syrup, butter and honey or icing sugar.
Share and celebrate!