January 28 is Blueberry Pancake Day, and even though it’s not blueberry season, it’s still easy to celebrate.
If finding baskets of fresh blueberries seems a sunny, distant memory from our usual blustery January, “cold” thinking isn’t such a bad thing.
Most of the blueberries you’ll find in the frozen section in Calgary come from the province next door to the west, says the B.C. Blueberry Council. Brands such as Western Family at Save On Foods and Kirkland at Costco are all B.C. blueberries. If the bag of “cultivated” blueberries says “B.C. Grown” or “Product of Canada” there is a 99% chance they are from B.C.
Frozen blueberries are still packed with flavour and nutrients, and work wonderfully when tossed in a batch of homemade pancakes.
It’s hard to beat your household’s tried and true favourite pancake recipe (I’m partial to The Joy of Cooking pancake recipe), but adding blueberries can take it to the next level, and offer a bite of summer sunshine in the midst of winter. Just remember to toss the frozen berries in a bit of flour and return them to the freezer before adding them to your batter.
The B.C. Blueberry Council has shared their twist on the blueberry pancake, with a recipe that omits refined sugar and adds in the vibrant pop of orange and spices. Just a heads up, this recipe produces a slightly thicker batter than you may be used to working with for pancakes; go with it, or add a bit more milk and/or water to loosen it to your comfort level.
Yields 10-12 pancakes
1½ cups (225 g) B.C blueberries, fresh or frozen (do not thaw)
2 cups (275 g) All-purpose unbleached flour
3 tsp (15 mL) Baking powder
1 tsp (5 mL) Cinnamon
½ tsp (2.5 mL) Nutmeg
¼ tsp (pinch) Ground ginger
⅛ tsp (pinch) Ground clove
¼ tsp (pinch) Salt
2 large (100 g) Eggs
¾ cup (180 mL) Milk
3 tbsp (45 mL) Unsalted butter, melted and cooled
3 tbsp (45 mL) Maple syrup
1 tbsp (15 mL) Orange zest, finely grated
¼ cup (60 mL) Orange juice, freshly squeezed
1 tsp (5 mL) Vanilla extract