Happy National Blueberry Pancake Day! 🫐🥞💙
Finally, a national food holiday I can get behind!
At first, I made a MASSIVE, thick, old school Maine-style pancake just like my Nanny used to make when we watched Saturday morning cartoons at her house. Since I have frozen wild blueberries (love @wymansfruit for getting those distributed all the way out here), I used the classic grandmother-inspired trick of coating the berries in flour before gently mixing in. That's not really necessary with fresh bluebs. I also used my modern twist and mixed in cooked wheat berries (as a lil treat for my gut microbiota!).
After I made the Nannycake, I thinned out the batter to make reasonable pancakes with just added wild blueberries (the last 3 photos).
📌 OLD FASHIONED PANCAKE RECIPE:
– 1½ cups wheat flour (I used 50/50 wholemeal spelt/all-purpose)
– 3½ tsp baking powder
– 1 tsp salt
– 1½ cups unsweetened plant milk (plus more to thin)
(You can add a bit of vinegar and/or syrup if you like, I added a tiny splash of vinegar today)