“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!”…
Reading the beginning of Robert Frost’s poem “Blueberries” brings me back to hot, summer afternoons picking blueberries surrounding Camp Nomoco in New Jersey. This weeklong sleepover Girl Scout camp was a close 15 miles from where I grew up, but back then it seemed so far away. We were not issued a cavernous pail for the blueberries, but a brown paper lunch bag and my fellow campers knew to only pick the plump blue ones…no green ones. It was so hard to obey our leader’s instruction to not eat any while we were picking – they must be washed first! Unfortunately, I do not remember what recipes these bulging bags of blueberries made their way into, but I do remember their sun-kissed, sweet flavor bursting in my mouth and the secret stash I had in my suitcase for those late night munchie attacks.
July is National Blueberry Month, and we have much to celebrate about this berry. Besides being indigenous to North America, the peak picking season being right now – New Jersey being one of the leading state producers of them – blueberries tell a great nutritional story. In a 1-cup serving, only 80 calories, virtually no fat, packed with Vitamin C, a good source of fiber and a leader in anti-oxidant activity.
I have a new recipe that showcases this delicious taste and good nutrition: Carnation Whole Wheat Blueberry Pancakes (pictured above). These pancakes together with the nutrition of blueberries and Carnation Instant Nonfat Dry Milk are a great start to any morning. Carnation Dry Milk is fat-free and an excellent source of calcium and Vitamin D. For an extra bonus, one serving of these whole wheat pancakes has 34 grams of whole grains.
In honor of this berry-great month and perhaps the berries you recently picked or purchased, I hope you have a chance to enjoy the full of blueberry flavor of these pancakes and the recipes below.
Ingredients for 7 servings, 2 pancakes each:
- 2 cups whole wheat flour
- 1/2 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
- 1/4 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups water
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 cup fresh blueberries
- Nonstick cooking spray
COMBINE whole wheat flour, dry milk, brown sugar, baking powder and salt in large bowl. Combine water, eggs and oil in small bowl. Add to flour mixture. Stir just until moistened; batter may be lumpy. Gently stir in blueberries.
SPRAY griddle or large skillet with nonstick spray. Heat over medium heat. Pour 1/4 cup batter onto hot griddle and spread into 4-inch wide circle. Cook until bottom is lightly brown and bubbles begin to burst, 1 to 2 minutes. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining batter. Serve warm with syrup or other favorite topping.
On a side note, frozen blueberries can be substituted for fresh; just do not allow to thaw.
For tips on buying and handling blueberries plus other great facts about them, I found a lot of great information on the US Highbush Blueberry Council website.
Related blueberry recipes:
Blueberry Pomegranate Smoothie with Honey & Orange
Classic Blueberry Muffins, Quick & Easy