Great Beginnings: Blueberries For Breakfast
Silver Dollar
Pancakes | Blueberry Brancakes |
Blueberry Corncakes |
Blueberry Omelet |
Blueberry Muffins | Blueberry Pancake
Syrup
Turn fresh Maple Lawn Farms blueberries into a special dessert or breakfast
with one of these simple ideas. They're quick--and won't cover up the luscious
flavor of the fruit.
The silver dollar size blueberry pancake is right in stride with the new
lighter diet of today’s consumer. Serve as an option to toast with breakfast
entrees or sprinkle confectioners’ sugar on two or three pancakes and serve as
a light stylish breakfast. Or top with whipped cream and nuts. All varieties of
Maple Lawn Farm blues will be sensational in the silver dollar size.
Combine:
1 Cup pre-sifted flour
1/2 Cup whole wheat flour
1 teaspoon salt
1 Tablespoon baking powder
2 tablespoons sugar
in a bowl and mix with fork.
In a separate liquid measure, mix:
1 egg or
1/4 cup apple sauce (for less cholesterol)
Add enough milk to measure
1 1/2 Cups of the liquid.
Then add:
4 Tablespoons Canola oil
1 Cup or more fresh/frozen
MLF Blueberries.
Use an ice cream scoop with release mechanism to measure 1/4 cup portions of the
batter onto hot griddle or electric skillet.
Yield: 12 large or 24 dollar size pancakes to enjoy with syrup.
Serve with 1 lb. Bacon fried up crisp in microwave or pan, milk and fresh
peaches or ice cream for dessert.
Add softened bran cereal, blueberries and honey to your favorite pancake
batter. Serve with pats of butter and honey or top with blueberry sauce of your
choice.
This combination is a lighter and sweeter pancake that has the potential to
be the most popular breakfast item on the menu. Just add blueberries to corn
muffin mix and prepare as pancakes.
BLUEBERRY OMELET
Courtesy of the Atlantic Blueberry Co.
Mix together with a fork:
2 eggs
2 Tablespoons water
1/4 teaspoon salt
dash of pepper
Heat 1/2 to 1 Tablespoon butter or olive oil in 8 inch omelet pan over medium
high eat until just hot enough to sizzle a drop of water.
Pour in egg mixture.
Holding the handle toward your belly button like the Omelet King teaches, watch
as the edges begin to set, and with a spatula, carefully push cooked portions at
the edges toward the center to uncooked portions flow to the bottom. Tilt the
pan to enable the flow.
While top is still moist and creamy-looking, fill with
1/2 cup freshly warmed blueberries, and fold the omelet in half to complete
heating. Turn out onto plate with quick flip of the wrist.
Yield: 1 serving. Multiply as needed.
BLUEBERRY MUFFINS
Preheat oven to 400 degrees F.
Combine and mix well:
2 cups flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
Beat 2 eggs lightly, and stir in:
1 cup milk
3/4 cup sugar
1/2 cup vegetable oil
Quickly stir egg mixture into dry ingredients.
Carefully fold in 1 cup fresh or individually frozen MLF blueberries.
Spoon into greased muffing cups or papers with spring release ice cream scoop or
1/4 cup measure.
Bake 15-17 min. until golden.
Yield: 18 muffins
BLUEBERRY PANCAKE SYRUP
Clean, wash, drain:
4 cups fresh MLF blueberries and place in a saucepan and crush until most of the
skins are broken.
Add:
1 cup water
2 strips lemon peel
Quickly bring to a simmer, then reduce heat and cook just under a simmer for 5
min.
Pour hot blueberry mixture into a cheese cloth lined strainer to drain juice
into another saucepan. Twist the cheesecloth to extract all the juice, about 2
cups. Discard the berry pulp.
Combine in saucepan and bring to a boil:
2 cups water
3 cups sugar stirring until all the sugar is dissolved.
Boil mixture without stirring until it reaches 260 degrees F. as measured on a
candy thermometer.
Add sugar syrup to the blueberry juice. Bring to a boil and boil for 1 min.
exactly. Cool, then add lemon juice to taste.
Store in refrigerator up to 2 months, or can be reprocessed.
Yield: about 2 pints
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