Last week, I received a kind email from Melissa, of The Baddish Group, with an offer for coupons to try Driscoll’s fresh blueberries in celebration of National Blueberry Pancake Day. As a follower of my blog, you know that I basically can’t say no to offers for free and/or discounted food. And, I especially cannot turn down offers for anything pancake affiliated. So, without giving it a second thought, I accepted and waited for my snail mail to arrive. Now, what I’m about to say will probably completely taint my credibility as a pancake lover, so please skip the rest of this sentence if you would like to remain in ignorant bliss, but, I had no idea that National Blueberry Pancake Day even existed. I know…shocking, right? I completely understand if you just can’t think of me in the same way, but I just had to be honest with you. Anyways, thanks to Melissa, now I am completely aware of its existence, and January 28th has a whole new significance. After I received my stash of coupons, I headed over to my local grocery market and stocked up on Driscoll’s berries. I originally intended to just try out their blueberries, however, I really couldn’t stop my right hand from also grabbing a carton of Driscoll’s strawberries, since my left hand was busy carrying my shopping basket. So, because I knew I would only be losing a battle with myself, I stepped into the 10 items or less line and checked out. As soon as I got home, I decided to make a batch of blueberry pancakes and a stack of strawberry-banana ones. And this is what happened…
What is pictured above is something I would like to call, “Berry Heaven.” Yeah, that’s right. Driscoll’s berries are fresh, enjoyable, and sweet to the taste buds. So sweet, in fact, that there’s really no need to add syrup to your pancakes, unless you’re like me, and you love upsetting your dentist. I definitely encourage everyone to try out Driscoll’s the next time you’re in need of a berry good snack. Haha, get it?? Thanks again to Melissa! Below, you’ll find more information on Driscoll’s berries and a recipe for blueberry pancakes!
2 cups whole wheat flour
¼ cup natural sugar
2 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups low-fat buttermilk
2 large eggs
½ cup low-fat margarine, melted
2 packages (6 ounces each) Driscoll’s blueberries
- Whisk wheat flour, sugar, baking soda and salt in bowl until blended and set aside. In a separate bowl, whisk together buttermilk with eggs.
- Using a wooden spoon, stir wet ingredients into dry ingredients until just combined. Add melted butter, then blueberries, and stir gently.
- Heat a non-stick griddle or pan over medium heat. Let a few drops of cold water fall on the surface. If bounces, sputters or instantly evaporates, your pan is ready.
- Pour 1/4 cup of the batter onto the skillet. Cook for 2 minutes, or until bubbles that appear on the surface are beginning to break and bottom is golden.
- Turn pancakes over, cook 1 minute or until lightly golden.
- Place pancakes on heatproof platter and keep warm in a 200˚F preheated oven.
- Repeat with remaining batter.
Calories (per pancake): 159.0/Protein: 5.7 g/CHO: 23.8 g/Fat: 5.4 g/Cholesterol: 46.6 g/Sodium: 348.7 mg
“Driscoll’s is a fourth generation family owned company that has been involved in berry farming for over 100 years. As the leading provider of fresh and organic berries, Driscoll’s works with independent farmers to produce the highest quality strawberries, raspberries, blackberries and blueberries in the world in an effort to continually delight all berry consumers. Driscoll’s is the preferred berry partner of some of America’s leading chefs and culinary institutions.”
Check out Driscoll’s Facebook page for your chance to win up to $150 in Driscoll coupons and a griddle pan! Have an amazing weekend everyone! And, don’t forget to stop by again soon because I have a lot of extremely exciting posts to share with you all!