I absolutely love blueberries. Now, this love is a pretty recent development. As a kid, I hated bluberries. I thought they were all either mushy as a bad banana or otherwise unbearably sour. In other words: just plain nasty.
While spending the past summer in Oregon, I had a encounter with the berry that forever changed my view of her. My friend went berry picking. I decided to try some. After all, it had been years, and poor, neglected Blue deserved a second chance.
I grabbed a handful - I was going all in - and shoved them in my mouth. They were amazing! Firm, sweet - with just a little kick of tartness - bursting with the very essence of blue. My world was changed.
Blueberry pancakes are classic. The collision of two wonderful foods, however, has often been closer to a fender-bender than to fireworks. Whole, fresh blueberries often create mushy pancakes. The fake stuff... should not be trying to steal the glory from dear Blue.
My solution: Chop the blueberries!!!
These are, as dear Sandra Lee would say, "semi-homemade," but still quite fabulous.
Blueberry Pancakes With Lemon Glaze
(For one)
Pancakes:
1/4 cup fresh blueberries
1/2 cup Krusteaz buttermilk pancake mix
1/3 cup water
Glaze:
2 tbsp butter
1 tsp lemon juice
1/4 cup powdered sugar
- Wash and chop blueberries
- In a bowl, mix the berries into pancake mix until well coated
- Slowly mix in water
- Cook pancakes according to package instructions, or as preferred
- Melt butter
- Pour butter into powdered sugar, mix well
- Stir in lemon juice
- Pour glaze over pancakes
- Enjoy!
