A twist on National Blueberry Pancake Day.

 

Happy National Blueberry Pancake Day! I celebrated this back in 2011 with an adaption from the Joy of Cooking. For this year’s celebration, I got a little bit of help from Sally. We both agree that blueberry pancakes are delicious, but there is a problem. They can make too many to eat in one sitting.  The solution. Make a Blueberry pancake parfait!

Here is the recipe for blueberry pancakes.

Blueberry Pancakes

Makes about 15 5inch pancakes

3 cups sifted all-purpose flour

6 tablespoons sugar

4 teaspoons baking powder

1 1/2 teaspoon salt

1/8 teaspoon freshly grated nutmeg

2 cups plus 2 tablespoons whole milk

4 eggs, beaten

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1 stick unsalted butter, melted

1 cup blueberries

 

In a large bowl, add the flour, sugar, baking powder, salt, and nutmeg. Stir until blended.

In a medium bowl, add milk, egg, and extracts. Stir until blended. Add melted butter. Stir.

Empty milk and egg mixture into the bowl of flour mixture. Stir until mixture is just blended and a batter forms. It is ok if there are a few lumps. Add the blueberries and stir.

Pour batter in 1/3 cup spoonfuls onto a hot large non stick griddle or pan. Cook until the surface of the batter begins to bubble and the bottom is browned. Flip and cook the other side until pancakes are cooked through to your desired doneness. Serve with syrup and blueberries. With your leftover pancakes, you can make parfaits!

Blueberry Pancake Parfait

You will need:

• toasted sliced almonds
• blueberries
• blueberry pancakes
• Vanilla Yogurt Sauce (recipe below)

Vanilla Yogurt Sauce

1 (32 ounce) container vanilla yogurt

1 (8 ounce) container sour cream

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

pinch of salt

3 tablespoons clover honey

Mix yogurt, sour cream, extracts and salt in a medium bowl. Stir until a smooth sauce forms. Add honey and stir.  Store in refrigerator until use.

Cut pancakes into eights and fill jars with your desired amounts of pancakes, yogurt sauce, almonds, and blueberries.

Thanks to Driscoll’s for supplying the beautiful blueberries!