Celebrate National Blueberry Pancake Day!
Links & NumbersInformation & Resources On Dangers Of Marijuana Use Covered California Enrollment Methods Hire LA Youth Hospital Ratings Stradivarius Fest Tell Us Who's Hiring!
STUDIO CITY (CBS) — If you love blueberries, celebrate them Saturday on National Blueberry Pancake Day!
Chef Lance Corralez visited the KCAL9 studios Tuesday to whip up different varieties of blueberry pancakes.
Fun Blueberry Pancakes Facts:
• Low calorie! 100 blueberries are 125 calories
• Antioxidants are great for curbing your weight, reducing risk of cancer, and they good for your overall health
• Blueberries decrease belly fat and reduce memory loss
• Blueberries aid in digestion and are disease fighters
• Before yeast and baking soda were used, pancake cooks relied on freshly fallen snow as their secret ingredient for tender pancakes. The ammonia contained in the snow caused the pancakes to turn out light and soft.
• It is common in France to touch the handle of the frying pan and to make a wish while the pancake is turned, holding a coin in one hand
Homemade Blueberry Pancakes:
1 cup All Purpose Flour
2 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1 large egg (separated)
2 Tablespoon unsalted butter
1 cup Driscoll’s Blueberries
1. Mix all dry ingredients in a bowl.
In a separate bowl mix all wet ingredients except the egg white and blueberry’s.
Whip the egg white till soft peek
Add the wet ingredients in the dry ingredients and mix. Then fold in the egg white and blueberries. Take batter and pour onto hot griddle.
2. Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle. Cook about 3 minutes, or until edges are dry and the bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Serve with butter and syrup.
Gluten Free Blueberry Pancakes:
1 1/4 cups gluten-free all-purpose flour
2 tablespoons sugar
1 tablespoon ground flaxseeds (flaxseed meal)
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup whole milk
1 large egg
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 cup Driscoll’s Blueberries
1. Mix flour, sugar, ground flaxseeds, baking powder, cinnamon and salt in a medium bowl until well combined. Set aside.
2. In a separate bowl, whisk together milk, egg, oil and vanilla. Whisk flour mixture into egg mixture just until combined. Fold in blueberries.
3. Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle. Cook about 3 minutes, or until edges are dry and the bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden.
3. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Drizzle with maple syrup to serve.
Whole Wheat Pancakes:
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
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.
4. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Garnish with additional blueberries if desired.
Blueberry Quinoa Scones:
1 3/4 cup Quinoa Flour
1 1/2 teaspoon Baking Powder
1/4 teaspoon Sea Salt
1/3 cup Sugar
1/2 cup Buttermilk
1/2 cup non-fat yogurt
1 teaspoon Vanilla Extract
2 Tablespoon Orange Juice
1 Tablespoon Orange Zest
1 Cup Fresh Driscoll Blueberries
Pre-Heat oven to 400 degrees
In a bowl mix all dry ingredients. In a separate bowl mix all of the wet ingredients. Blend the dry ingredients with the wet ingredients in a mixer on low speed adding the wet ingredients slowly. Next, when blended fold in the blueberries with a spatula.
On a floured marble board (Quinoa Flour) pat the dough gently. Cut into ten pieces and bake for 30 minutes.
Chef Lance’s Whole Wheat Blueberry Muffins:
6 ounces Sweet Butter
3/4 cup Sugar
1/2 teaspoon Vanilla Extract
3/4 cup Milk
1 Tablespoon Orange zest
1/4 teaspoon sea salt
3 1/2 cups whole wheat flour
4 teaspoon baking powder
3 cups fresh Driscoll’s Blueberry’s
1. Preheat oven to 375 degrees.
2. Sift all dry ingredients together.
3. In a mixer cream the butter, then add the sugar beat for 5 minutes. Next add the eggs one at a time and blend.
4. Next add the Vanilla extract , milk, and orange zest.
5. Turn the mixer on low and add the dry ingredients slowly to the wet ingredients until mixed.
6. Scrape the bottom of the of the mixing bowl with a spatula and fold the blueberries in gently.
Then spray a muffin tin with non stick spray and line with paper muffin cups. and spray again.
Then spoon muffin mixture into tin almost filled to the top and bake for 30 minutes.
The flavors of blueberry and mango blend into a delicious and healthy breakfast recipe. Firm, soft, or silken tofu all blend smoothly and add protein and calcium. Wheat germ adds fiber, vitamin E and folic acid, and blends well with the smoothie ingredients.
1 package (6 ounces) Driscoll’s Blueberries
1 cups frozen mango chunks (4 ounces)
2/3 cups orange juice
2 ounces tofu (about 2-inch cube)
2 tablespoons Protein Powder
1. Place blueberries, mango chunks, orange juice, tofu and wheat germ in a blender and blend until fruit is pureed.
2. Add 3 to 4 ice cubes and blend until smooth.
3. Serve cold.
Chocolate Blueberry Pie made with Gluten-Free Allergy-Friendly Crumb Pie Crust
Pie Crust Ingredients:
8 inch aluminum or glass pie pan
8 Andean Dream Cocoa Orange Cookies
(These cookies contain no dairy, eggs, soy corn or nuts)
2 Tablespoons Non-dairy margarine
1. In a food processor crumble the cookies to a fine consistency. Add to a mixing bowl.
2. Melt the margarine and mix into the crumbled cookies and stir until well blended.
3. Press into an 8 inch pie pan extending up to the edges. (No need to grease the pan.)
4. Bake the pie crust at 350 degrees for 5 minutes to set.
1 quart fresh blueberries, washed
3 tablespoons Tapioca
3/4 cup sugar
Dash ground cinnamon
Dash freshly grated nutmeg
1 teaspoon lemon juice
4 teaspoons butter
1. Preheat the oven to 350 degrees.
2. In the bowl with the washed berries, add Tapioca, sugar, cinnamon, and freshly grated nutmeg. Stir gently.
3. Place the berry mixture in the bottom crust and sprinkle lemon juice over it. With an ordinary teaspoon, place 1/2 teaspoon of soft butter evenly over the top of the berry filling.
4. Bake for 45 to 50 minutes. Check it after 30 minutes. If crust is getting golden but pie filling is not quite congealed, tent the pie with aluminum foil to keep crust from getting too brown. Serve and enjoy.
For more ideas from Chef Lance, visit him online.