Did You Know That…..
– Pancakes have featured in cookbooks since 1439.
– The French pancake is called a crêpe. It is thin and crispy and often served with sweet or savory fillings.
– Blinis are pancakes from Russia that are served with caviar and sour cream or folded over and filled with cream cheese or jam!
– The world’s largest pancake was cooked in Rochdale in 1994. It was 15 meters in diameter and had an estimated 2 million calories
Ralf Laue holds the world’s pancake tossing record. He flipped a pancake 416 times in just two minutes!
Did you know the average person spends just 4 minutes a day eating breakfast?
Blueberry Health Benefits:
-With just 80 calories per cup and virtually no fat, blueberries offer many noteworthy nutritional benefits:
According to nutrition expert, Tina Ruggiero, M.S., R.D., L.D., blueberries, as part of a healthy diet and exercise plan, help reduce risk factors for cardiovascular disease, such as the accumulation of belly fat.
And according to the USDA Human Nutrition Research Center on Aging, laboratory studies show a diet including blueberries may improve motor skills and reverse the short-term memory loss that comes with aging or age-related diseases such as Alzheimer’s.
Here’s a recipe for:
Blueberry Whole Wheat Pancakes
Prep Time: 10 minutes
Cook Time: 3 minutes
Servings: 7 servings
2 cups whole wheat flour
1/4 cups natural sugar
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 cups low-fat buttermilk
2 large eggs
1/2 cups low-fat margarine, melted
2 packages (6 ounces each) Driscoll’s Blueberries, plus more for garnish if desired (adding plump, juicy blueberries to whole wheat pancake batter makes them healthier-and better!. It’s a great way to start your day with a hefty serving of fruit. Drizzle with maple syrup or a dusting of confectioners’ sugar).
1. Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside.
2. In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted margarine and blueberries and stir gently.
3. Preheat oven to 200°F. Heat a nonstick griddle or skillet over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, griddle is ready. Pour 1/4 cup batter onto the skillet. Cook 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook 1 minute longer or until lightly golden. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Garnish with additional blueberries if desired.
To find out more about blueberries and for more recipes (featuring blueberries), go to www.driscolls.com.