I’m reposing an older recipe on my blog to help Driscoll’s celebrate National Blueberry Pancake Day (yesterday, January 28th). Besides, who doesn’t like breakfast recipes?
Not only that, but blueberries are great for you! They’re “high in antioxidants, are known to improve memory function and can reduce the effects of aging. Try topping your cereal with fresh blueberries for a heart-healthy breakfast.”
You can find out more about Driscoll’s berries and where they grow here.
My pregnant self can’t seem to get enough of breakfast lately. I’ve been eating waffles for lunch, yogurt parfaits for dinner (topped with tons of berries!), and snacking on scrambled eggs in between meals. Breakfast is just that good.
I’m still in awe of this recipe. How can such a liquid-y batter rise to something so beautiful? I don’t question it, I just accept it. Baking is a beautiful thing. I miss being in the kitchen and using the oven so often! I’m just shy of 38 weeks pregnant right now and my favorite spot has got to be my bed (or roaming the aisles of Target).
Our little one can be here any day now! Isn’t that crazy?! While we play the waiting game, I’ll keep eating breakfast foods with berries for the next couple of weeks.
Again, this recipe is extremely simple. The ingredients are all probably in your pantry already and you definitely do not need a mixer at all. Your hand and whisk are the best tools in this recipe!
Some notes from the first time I made this recipe:
The recipe makes a lot so if you’re only feeding yourself, there’s no need to make the entire recipe. I cut the recipe in to 1/3 and made that. It was still plenty for my DH and I.
I also got a little impatient waiting for the sauce to thicken so I added more corn starch, but it wasn’t necessary. If I would have used less, the syrup would have been clearer (see how it’s just a little foggy?). Don’t make the same mistake I did! Be patient with your syrup thickening.
Recipe from Chef in Training. If you’re looking for more blueberry recipes, make sure to check out Driscoll’s page for additional recipes.
Ingredients
- 6 eggs
- 1 cup flour
- 1 cup milk
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/4 cup butter melted
- 1 cup water
- 1/2 cup sugar
- 3/4 tsp. lemon juice
- 1 tsp. vanilla
- 2 1/2 Tbsp. cornstarch
- 1 package (6 ounces or 1 1/4 cups) Driscoll’s Blueberries
Directions
- Preheat oven to 400 degrees F.
- Whisk together eggs, flour, milk, salt vanilla and butter until smooth.
- Pour evenly into greased muffin tins about 1/2 way full.
- Bake for 15-18 minutes until done and puffed up.
- Cook water, sugar, lemon juice, vanilla and cornstarch in a medium saucepan over medium heat until it begins to thicken. Stir in blueberries and simmer for about 10 minutes.
- Fill each mini german pancake with blueberry sauce.
This is a sponsored post, but the opinions expressed are my own.
They look awesome! Did you use a regular size muffin pan or a mini muffin pan?
thanks! this is a regular sized muffin pan. 🙂
Thank you very much. I have prepared them for my children. They were delighted. Great recipe.