At breakfast on Jan. 28, add a few blueberries to your pancake, flapjack, or hotcake, because it’s National Blueberry Pancake Day.
The early pancakes consisted mostly of flour and milk and were more like biscuits. Later, eggs, milk, a leavening agent such as baking powder, and fat were added, creating the fluffier, lighter pancakes we know today.
Adding blueberries to the pancake batter when mixing up the ingredients may result in a bluish hue. To avoid this, add them right after dropping dollops of batter to the hot griddle.
Blueberries add a freshness to pancakes and nutrients like vitamin K, vitamin C, manganese and copper.