Sometimes food holidays make no sense. Why have National Blueberry Pancake Day on January 28th, when fresh blueberry season won’t begin for months.
The North American blueberry harvest runs from April through late September. Imported blueberries from South America fill in the shelves from October to March.
The imported blueberries are pricey and because they have to travel longer to get to your market, they are picked before they reach maximum juiciness.
So here are some alternatives to imported winter blueberries, that make your blueberry pancakes just as delightful.
1. Frozen Blueberries.
Defrost the blueberries, then taste them for sweetness. If too tart, toss them with a bit of sugar or Splenda before mixing them into the pancake batter.
2. Freeze-Dried Blueberries.
They’re a different, chewy, texture, but still make a legitimate blueberry pancake.
3. Blueberry Preserves #1.
Make the batter, then swirl the preserves through it with a fork.
4. Blueberry Preserves #2.
Make blueberry pancakes with fresh, frozen or dried blueberries. Use the blueberry preserves as a topping, by itself or mixed into Greek yogurt. Which brings us to…
5. Blueberry Yogurt.
Use it as your pancake topping!
6. Blueberry Syrup.
 What makes pancakes even better? Blueberries! (photo © Baker By Nature).
Trade the maple syrup for blueberry. You can buy it from Smuckers, Stonewall Kitchen or artisan brands; or make it with this recipe and fresh or frozen blueberries.
7. Blueberry Purée.
Purée fresh or frozen blueberries and adjust the sweetness. If you like, add a bit of lemon zest. Pour over the pancakes instead of maple syrup.
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