Breakfast is usually neglected in my life on weekdays, more often than not consisting of me grabbing a granola bar as I’m running out the door. But on the weekends, it really gets the attention it deserves. So, it was a very happy coincidence that National Blueberry Pancake Day should fall on a Saturday, and a very beautiful January Saturday in Kansas City, at that.
I decided to test two different methods for making these pancakes, putting the blueberries on top of the pancake batter after I’d already ladled it into the frying pan vs. mixing the berries straight into the batter first.
It turned out that the blueberries seemed more likely to protrude from the bottom and get messy when simply dropped on top of the batter already in the pan. It helped them stay put much better when mixed in and coated fully in the batter, you just have to be careful not to mix them too much to prevent them from getting mashed.
I honestly can’t remember the last time I had blueberry pancakes, but it’s been years. Which is a bummer, because these were incredibly good, and very simple to make. Blueberries are such a good addition, as there’s just a hint of tartness that keeps them from being overly sweet in the middle of a deliciously fluffy pancake. Happy Saturday!
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