Thursday's Meal: Blueberry Pancake Poppers

Michael Wake from Whole Foods shares a recipe for a delicious breakfast treat or dinner party dessert surprise.

The blueberry pancake popper is the featured item on Whole Foods Market (WFM) Test Kitchen's "Scrambled" menu which is the third concept for #WFMtestkitchen.

"Scrambled" launched at WFM Lamar on Wednesday, Sept. 7, and will be open daily from 8 a.m. - 3 p.m. at the Lamar (Flagship) store through Oct. 30.

The test kitchen first launched in March 2016. The concept, menu and name of the truck are updated every two months to continue exploring food trends and seasonal flavors.

With each new test kitchen concept, WFM partners with a new nonprofit beneficiary. Two percent of sales from Scrambled will benefit Fresh Chefs Society and their mission to empower youth transitioning out of foster care through culinary life skills and cooking lessons from chefs, and food-centric community members.

The recipe for the blueberry pancake popers is as follows:


3 cups all-purpose flour

7 teaspoons baking powder

1 teaspoon salt

2 tablespoons sugar

1 ½ cups milk

6 tablespoons melted butter

½ cup buttermilk

3 eggs

1 egg white

1 ½ cups frozen blueberries

2 cups canola oil


(You can use a frying pan or a deep fryer to cook, depending on what you have available at home.)

-Combine flour, baking powder, salt and sugar in one bowl. Mix well.

-Add melted butter to milk and buttermilk.

-Crack eggs and whip into other wet ingredients.

-Fold dry ingredients into wet ingredients, mix until incorporated.

-Fold the frozen blueberries into the mix.

-Allow for the mix to refrigerate for at least 30 minutes.

-When ready to fry, heat canola oil to medium high in cast iron pan.

-Use a 1oz scoop to portion 5 poppers at a time into oil and fry until golden brown (3-4 minutes).

-Toss in powdered sugar and serve with maple syrup on the side.

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