Appalachian Blueberry Pie - Apricot-Filled Blueberry Biscuits - Blueberry Baskets - Blueberry Cake - Blueberry Cornmeal Cake -
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blue Wally Pancakes
1 1/2 cups all-purpose flour 1 1/2 cups whole-wheat flour
2 1/2 tsp baking powder 1 tsp salt
1 cup chopped walnuts 3 large eggs
3 cups milk 1 tbsp honey
1 cup Gingerich Farms blueberries, lightly rinsed and dried
6 tbsp (3/4 stick) plus 1 tsp (or more, if needed) unsalted butter
Pure maple syrup, for serving
If everyone doesn't want walnuts, don't mix them in to the batter. Instead, place them on the pancakes as they bubble up, before you turn them over.
Combine both flours, the baking powder and salt in a large bowl. Mix in the blueberries and walnuts; set aside. In another large bowl, lightly beat the eggs. Add the milk and stir to combine. Melt 6 tablespoons of butter with the honey in a small sauce pan over low heat; stir into the egg mixture. Add the flour mixture to the egg mixture and whisk together until the batter is just smooth. Rest at room temperature for 30 minutes for the batter to aerate. Melt the remaining 1 teaspoon of butter in a medium-sized, nonstick skillet over medium heat until it foams. Tilt the skillet, making sure the butter coats the entire surface. Ladle 1/4 cup of the batter into the skillet and cook for about 30 seconds, until small bubbles form on top of the pancake. Turn it over and cook for about 30 seconds longer, or until golden brown. Repeat with the remaining batter, adding more butter to the pan as necessary to prevent sticking. Serve the pancakes as you make them, with syrup; or keep warm by loosely covering with aluminum foil, in a low (200 degree) oven. Yield: 24 pancakes, serves 6-8.
Submitted by Cynthia Miller adapted from Parade Magazine
1 1/2 cups all-purpose flour 1 1/2 cups whole-wheat flour
2 1/2 tsp baking powder 1 tsp salt
1 cup chopped walnuts 3 large eggs
3 cups milk 1 tbsp honey
1 cup Gingerich Farms blueberries, lightly rinsed and dried
6 tbsp (3/4 stick) plus 1 tsp (or more, if needed) unsalted butter
Pure maple syrup, for serving
If everyone doesn't want walnuts, don't mix them in to the batter. Instead, place them on the pancakes as they bubble up, before you turn them over.
Combine both flours, the baking powder and salt in a large bowl. Mix in the blueberries and walnuts; set aside. In another large bowl, lightly beat the eggs. Add the milk and stir to combine. Melt 6 tablespoons of butter with the honey in a small sauce pan over low heat; stir into the egg mixture. Add the flour mixture to the egg mixture and whisk together until the batter is just smooth. Rest at room temperature for 30 minutes for the batter to aerate. Melt the remaining 1 teaspoon of butter in a medium-sized, nonstick skillet over medium heat until it foams. Tilt the skillet, making sure the butter coats the entire surface. Ladle 1/4 cup of the batter into the skillet and cook for about 30 seconds, until small bubbles form on top of the pancake. Turn it over and cook for about 30 seconds longer, or until golden brown. Repeat with the remaining batter, adding more butter to the pan as necessary to prevent sticking. Serve the pancakes as you make them, with syrup; or keep warm by loosely covering with aluminum foil, in a low (200 degree) oven. Yield: 24 pancakes, serves 6-8.
Submitted by Cynthia Miller adapted from Parade Magazine