Wednesday, January 28, 2015


Did any of you know this is National Blueberry Pancake Day? How come it's not on any calenders? WHY WASN'T I TOLD?!

Okay, calm down, we can handle this. Wait, no fresh blueberries around. We'll use frozen blueberries. Now to make the pancake part. Instant or from scratch? Buttermilk, buckwheat, corn, or -- my favorite -- sourdough? Whatever kind you like. Whip up a batch or two and add as many blueberries as you want.

Now, with the blueberry cakes you need some bacon on the side. Or maybe some sausage is in order. Maybe a couple of fried eggs. A big steaming cup of coffee and some orange juice. And more bacon.

When I was just a little feller, my grandmother (when she made pancakes) would cook up bacon and then crumble it up and put it in the pancake batter.

Of course, you gotta have some type of syrup to put on your pancakes. Now, when it comes to syrup, I like maple the best. But then you have your different types of berry syrups, also. Mix and match your syrup.

My great-grandfather liked sorghum molasses on his corn cakes. Sometimes he would spread homemade jelly or jam on his hot cakes. But, when it came to blueberry pancakes, it was maple syrup. I remember watching him, one morning, eat a stack of 10 pancakes about the size of a coffee cup saucer.

I was amazed! That's a lot of blueberry pancakes in anybody's book. And Papa was not a very big guy. With those pancakes, he also had two or three fried eggs, over easy, about six slices of bacon, I don't know how many cups of coffee, and -- if grandmother made them -- some fried potatoes. Oh yeah, and a small glass of juice.

So, have I made you hungry? Well forget your diet for today. Whip up some blueberry pancakes, smother them in butter, and drown them in syrup. Feed your face, let the syrup run down your chin. Smack your lips. Then when you're done, lick the plate. Go ahead, I dare you. I won't tell. I promise. I double-dog dare you.

Besides, It's National Blueberry Pancake day.

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