April is the beginning of Blueberry season in Florida. There are plenty of local farms right here in Lake County and for this reason it is a good idea to take advantage of local U-Pick farms and their low cost blueberries. Many farms also donate a portion of their crop to local food pantries.
I love blueberries because not only are they packed full of vitamin C you can also be sure you are getting a good start on your daily recommended fiber and cholesterol controlling manganese.
Blueberries are great in almost any dish, be it sweet or savory you can’t go wrong. In my research for fun ways to eat blueberries and include more of them in my meals while they are fresh, sweet and plentiful I have came across recipes like Blueberry ketchup and even a blueberry flatbread and although they sound a little odd, I bet they are equally delicious. Later in the season I think I will mix me a batch of that blueberry ketchup to have on hand for the 4th of July, can you imagine the look on my guests faces at my July 4th celebration? Until then I will make myself a really quick and easy blueberry sheet pan pancake.
I love this recipe because it is quick and easy and it can be used as a breakfast item, then slice a few to accompany your lunch, a great afternoon snack then top with whipped topping for a great dessert. Here is my recipe, don’t forget to visit your nearest blueberry farm.
Chef Ze’s Blueberry Sheet Pan Pancake
1 ½ cups all purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable oil
2 eggs, lightly beaten
1 ⅓ cup of whole milk
1 tablespoon lemon juice
2 cups fresh blueberries
Preheat oven to 425˚ F. Grease 13- x 9-inch baking sheet with 2 tbsp oil; set pan aside.
Add lemon juice to milk and let stand for 15 minutes.
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In separate bowl, whisk together milk and lemon juice mixture, eggs; and stir in remaining oil.
Whisk milk mixture into flour mixture just until combined (do not overmix; a few lumps are OK). Let stand for 10 minutes.
Pour batter into prepared pan. Sprinkle 1 cup blueberries over top; bake for 10 to 12 minutes or until toothpick inserted in center comes out clean.
Cut and serve pancakes with remaining blueberries and your favorite syrup or honey. Once cooled you can cut into bars and wrap in plastic wrap to enjoy later.
If desired, substitute milk mixed with 1 tbsp lemon juice for buttermilk. Let stand for 15 minutes before using.