Since Jan and I both love a good sale, sometimes we come home with a lot of a certain ingredient. Because it was such a good deal, right? This week it was blueberries, and after deciding on French toast topped with blueberries for breakfast, I pondered what my next blueberry dish should be. And then the answer literally fell right in front of me. Opening up the refrigerator to get the butter for frying my French toast, out tumbled a package of light cream cheese. Continue reading
My favorite blueberry memory isn’t a special dish or preparation, but eating blueberries straight from the bush. When I was growing up, we would always visit Sweden in the summer, and picking fresh blueberries was one of my favorite activities. We had these special blueberry pickers that you were supposed to use to collect the berries. Except somehow, mine would never end up full, and my face and mouth would end up blue.
It’s a little easier for me to contain myself when I’ve got a plastic container full of blueberries from the supermarket (sadly, too hot for them to grow here). And while I still enjoy them plain, I also love making cakes and muffins with them. Without baking, pancakes are the quickest way to enjoy them for breakfast. I’ve added them to my mom’s pancake recipe, which incorporates oat bran for pancakes that feel both simultaneously lighter and heartier than your standard buttermilk pancake.
Basic pancake recipe
1 cup flour
1/2 cup oat bran
1 3/4 teaspoon baking powder
2 egg whites
3 tablespoons cooking oil
1 1/4 to 1 3/4 cups milk
Mix the dry ingredients together in a medium-sized bowl. Mix together the wet ingredients in a separate bowl and add to the dry ingredients. Cook pancakes over an oiled pan or griddle on medium heat. For blueberry pancakes, drop blueberries onto the pancakes just after ladling onto the pan. Flip when bubbles cover the surface of the pancake. Serve with butter, plain or vanilla yogurt, and maple syrup.