It’s the most wonderful time of the year for breakfast & blueberry-lovers alike – #NationalBlueberryPancakeDay takes place on Friday, January 28. If you love a classic pancake recipe, consider celebrating the big day by making the Fluffy BC Blueberry Pancakes, made with frozen BC Blueberries.
You can find frozen BC Blueberries in the frozen aisle of your neighbourhood grocery store, just look for the “BC Grown” label or “Packaged in BC” wording on the packaging to ensure your blueberries are from BC.
FLUFFY BC BLUEBERRY PANCAKES
Yields 24 pancakes / 6 portions
1-1/2 cups part-skim ricotta cheese or drained small-curd cottage cheese
1/4 cup butter, melted
4 egg yolks
1/2 cup flour
1/4 cup sugar
2 teaspoons grated lemon peel (yellow part only)
8 egg whites
2 cups frozen BC blueberries
In a medium-sized bowl, combine ricotta, butter and egg yolks until blended.
In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture.
In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then frozen BC blueberries into batter, or add the blueberries into each pancake once on the griddle or skillet.
Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet.
Cook cakes, turning once, until browned, about 4 minutes.
Don’t forget to celebrate #NationalBlueberryPancakeDay by uploading your pancake pictures and tagging @bcblueberries on socials.
Information, recipe and image provided by Brooklynn Doucette, Town Hall Brands.