Get Ready For #BlueberryPancakeDay with Driscoll's!

 

January 28th is National Blueberry Pancake Day, and what better way to celebrate than with some blueberry pancakes for breakfast (or lunch!)

[This post is sponsored by Driscoll's Berries]

I don't really have a "pancake recipe" since I'm usually lazy and just use a gluten-free pancake mix. But I always add 1-2 tsp cinnamon and 1 tsp real vanilla extract in addition to whatever the package says, and I substitute non-dairy milk and butter. However, I do enjoy making a quickie microwave berry compote to go on top instead of syrup!

I tried making a big batch of compote once, but I'm the only one who eats it - my girls prefer maple syrup or honey or powdered sugar on their pancakes. And Hubby prefers peanut butter. So I figured out a way to make myself a single serving in the microwave. Quick, easy, and I don't have to boil jars to store the leftovers... since there aren't any!

Microwave Blueberry Compote

Single-Serve:
~1 cup fresh or frozen blueberries (I just use a 6 oz berry clamshell usually)
1 Tbsp sugar
1/2-3/4 tsp corn starch

Enough for Everyone (3-4 servings):
3 cups fresh or frozen berries
3 Tbsp sugar
2 tsp corn starch

Combine berries, sugar, and corn starch in a large microwave-safe bowl (can use smaller bowl for single-serve size.) Mix well.
Cover (I use a plate) and microwave on High for 2-3 minutes.
Stir (mash fresh berries a little if needed) and microwave again for 2-3 minutes, until bubbling and starting to thicken.

I like to stock up on organic Driscoll's berries when they are on sale or if I have a coupon, and then freeze any that don't get used up fast enough. Fresh berries are great for lunchboxes and shortcake or sundae toppings; and frozen berries are perfect to add into pancakes or baking, making compote or jam, or to make cold smoothies without needing to water it down with ice! 

Berries shown in the Crisp reusable Berry Basket. Great for rinsing, straining, and storing fresh berries and grapes!