Our Wild Blueberries are picked at the peak of ripeness, then dried to preserve their sweet, juicy blueberry flavor. This unique yeast-based pancake recipe incorporates plenty of these plump berries for big bursts of sweet flavor.
Prep time: 5 min
Cook time: 15 min
Total time: 20 min

Ingredients
Serves 4
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2 Teaspoons Dry Yeast
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1/2 Teaspoon Salt
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1 1/2 Tablespoons Butter
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2 Cups Whole Milk, warmed to 110°F
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2 Cups All-Purpose Flour
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1 1/2 Tablespoons White Sugar
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2 Eggs, lightly beaten
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1/2 Teaspoon Vanilla Extract
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1 Cup Dried Wild Blueberries
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Hot Water
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Extra Butter, for frying
Directions
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Combine yeast, sugar and salt in large bowl. Melt butter in warm milk, and pour over yeast mixture. Allow to sit and become frothy. Whisk flour into yeast-milk mixture and cover. Keep this out at room temperature overnight.
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The next morning, whisk eggs with vanilla, and quickly blend into batter.
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Pour hot water over blueberries in small bowl. Set aside for 10 minutes until cooled. Strain, discarding soaking liquid.
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Heat griddle or large skillet to medium temperature, and add 1 tablespoon butter. When butter has melted, ladle batter onto skillet in desired size. Sprinkle 10 to 15 blueberries onto pancake.
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When side of pancake facing up begins to bubble, after about 3 to 4 minutes, flip pancake and cook for 3 to 4 minutes more. Serve immediately with butter and maple syrup.