New Year’s Day Brunch

Sticking to our resolution of cooking more instead of eating out, after waking up on New Year’s day a little after 10:30am and doing a little scouting in the fridge, we found a bag of frozen blueberries and got to work making blueberry pancakes with blueberry sauce and fresh whipped cream.

The trick for not turning the entire pancake batter blue is to add the blueberries after you ladle the batter into the pan.  We used the rest of our boxed pancake mix (Aunt Jemima brand) and added frozen blueberries, after rinsing and patting the blueberries dry.

For the blueberry sauce, we used this recipe from Allrecipes.com.

Ingredients

1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch

In a medium saucepan over medium heat, mix 1 1/2 cups blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened.

For the whip cream, we put about a cup or so of whipping cream in our KitchenAid mixer, started on low with the whisk attachment and slowly worked the speed up until soft peaks formed.  I also threw in less than a teaspoon or sugar and two drops of vanilla extract while it was on the lower speed.

This wasn’t exactly a low cal breakfast, but we are slowly working towards more healthy meals.  To our credit blueberries are full of healthy antioxidants.

Happy eating everyone!