|
Blueberry Tips
You can use fresh or frozen blueberries
interchangeably for baking. When using dehydrated blueberries,
some recipes may have you soak them in water for a few minutes
or until fruit "plumps"’ then drain before using.
Other recipes may have already adjusted for the moisture content.
Read each recipe carefully for instructions.
Storing Ripe Berries:
To store ripe berries, scatter on a rimmed baking sheet lined with paper
towels, then store in the fridge until you're ready to wash and eat them.
Easy Freezing Tips: Blueberries
freeze well without washing. Simply put room temperature berries
into ziplock bags and freeze. Rinse before using. Information
courtesy of The Oregon Blueberry
Growers Association.
Like to share?
Send in your favorite berry recipe, and we’ll post it on our website for
others to enjoy!
|
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 Gingerich Farms blueberries, lightly rinsed and dried
1 cup chopped walnuts
3 large eggs
3 cups milk
6 tbsp (3/4 stick) plus 1 tsp (or more, if needed) unsalted
butter
1 tbsp honey
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
|
