Driscoll's Blueberry Whole Wheat Pancakes

INGREDIENTS:
2 cups whole wheat flour
1/4 cups natural sugar
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 cups low-fat buttermilk
2 large eggs
1/2 cups low-fat margarine, melted
2 packages (6 ounces each) Driscoll's Blueberries, plus more for garnish if desired

STEPS:
Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside.

In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted margarine and blueberries and stir gently.

Preheat oven to 200°F. Heat a nonstick griddle or skillet over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, griddle is ready. Pour 1/4 cup batter onto the skillet. Cook 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook 1 minute longer or until lightly golden. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Garnish with additional blueberries if desired.

RBS Chicken Shack
3733 Airport Blvd.
Mobile, Alabama
(251) 414-2777
http://rbschickenshack.com/

About National Blueberry Pancake Day:
Driscoll’s, growers of Only the Finest Berries™, is set to celebrate National Blueberry Pancake Day on January 28th. 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.  

According to recent research, 36% of American households consume fresh blueberries, totaling approximately 247 million pounds per year.  That’s an average of six pounds of delicious, fresh blueberries per person.  Driscoll’s strives to deliver the freshest, best-tasting and highest quality berries year ‘round by partnering with independent farmers throughout the world in regions carefully selected for their soil, climate and other environmental factors.  

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 offers a variety of blueberry pancake recipes at www.driscolls.com .  Here, visitors can choose from a variety of pancakes to celebrate National Blueberry Pancake Day including Lemon Ricotta Blueberry Pancakes http://www.driscolls.com/recipes/view/6846/Lemon-Ricotta-Blueberry-Pancakes .

About Driscoll’s, Only the Finest Berries:
Driscoll's is a fourth generation, family-owned company that has been involved in berry farming for more than 100 years.  As the leading provider of fresh and organic berries, Driscoll’s works with independent farmers to produce the highest-quality strawberries, raspberries, blackberries and blueberries in the world, in an effort to continually delight all berry consumers.  Driscoll's is the preferred berry partner of some of America’s leading chefs and culinary institutions

About the Chef:
Stuart Reb Donald is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes to Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. Stuart also hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."

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