Celebrating National Blueberry Pancake Day with Lemon Ricotta Blueberry Pancakes

January 28, 2013

Today is National Blueberry Pancake Day! To celebrate, Driscoll’s, growers of Only the Finest Berries™, launched an online study revealing the fun and surprising ways in which Americans are enjoying blueberry pancakes. In fact, more than 82% of survey respondents agree that a stack of fluffy pancakes with plump, juicy blueberries is not just for breakfast anymore. Respondents admit they’ve enjoyed blueberry pancakes for lunch or dinner. It also appears that National Blueberry Pancake Day is growing into a full-blown celebration of all things blueberry. Recent Nielson data shows that 36% of American households consume fresh blueberries, totaling approximately 247 million pounds per year. That’s an average of six pounds of fresh blueberries per person a year!

“Every day should be National Blueberry Pancake Day,” said Frances Dillard, Director of Marketing, Driscoll’s. “Pancakes are an American favorite, and incorporating blueberries adds flavor and boosts nutrition. Loaded with antioxidants, blueberries are a super food powerhouse,” she added.

More than 3,000 berry lovers participated in Driscoll’s online survey and revealed these insights:

*98% said they should be called pancakes. Not flapjacks, hot cakes, griddlecakes, short stacks and silver dollars.

*66% want syrup or honey on their blueberry pancakes while only 18% prefer butter.

*43% prefer bacon as their favorite side. Sausage was a far second, favored only by 19% of the survey participants.

*While buttermilk blueberry pancakes are tops with most pancake lovers, whole wheat blueberry pancakes and even gluten-free blueberry pancakes were named as favorites in the survey.

Driscoll’s berry lovers would most like to share a plate of blueberry pancakes with the crew at ABC’s Good Morning America, and more than 46% would like Rachael Ray to make their blueberry pancakes.

Try this delicious recipe courtesy of Driscoll's. They even have gluten free recipes, like these Gluten Free Blueberry Muffins

Lemon Ricotta Blueberry Pancakes
4 servings

1 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup part-skim ricotta
2 large eggs, separated
1/2 cup low-fat (1%) milk
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups Driscoll's Blueberries plus more for garnish (optional)
Preheat oven to 200°F.
Whisk flour, sugar, baking powder and salt in a medium bowl until well combined. Set aside. In a separate large bowl, whisk together ricotta, egg yolks, milk, lemon zest and vanilla. Stir flour mixture into egg mixture just until combined.
Beat egg whites with an electric mixer at high speed until soft peaks form. Gently fold beaten egg whites into pancake mixture just until blended.
Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle and spread to make about 4-inch pancake. Drop about 10 blueberries onto each pancake. Cook 3 minutes, or until edges are dry and bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden on both sides. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter and blueberries. Garnish with additional blueberries if desired.
Editorial disclosure: Foodista.com received no compensation for this post.

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