OK – enough with the depressing fiscal disaster for a bit – take a break and eat some blueberries! August is peak blueberry time, at least here in Michigan. Here are some upcoming festivals:
 
National Blueberry Festival – South Haven ~ Aug.11-14
Montrose Blueberry Festival ~ Aug.18-21
Paradise Annual Wild Blueberry Festival ~ Aug.19-21
 
In addition to being yummy, blueberries pack a nutritional punch. They offer twice as many health-giving antioxidants as spinach, more than three times as many as oranges, red grapes and cherries and more than four times as many as grapefruit, white grapes, bananas and apples. So enjoy!
 
Here’s our favorite pancake recipe – which we’ve been known to eat for breakfast, lunch or dinner.
 

 
Sour Cream Blueberry Pancakes
• 2 cups Bisquick baking mix
• 2 eggs
• ½ cup milk
• 1 cup dairy sour cream
• 1 cup fresh blueberries – or frozen blueberries, thawed and drained
 
Beat baking mix, eggs, milk and sour cream with hand beater until smooth. Stir in blueberries. For each pancake, pour scant ¼ cup batter onto hot griddle (greased if necessary)*. Cook until pancakes are dry around the edges. Turn; cook other sides until golden brown.
Yield: about 1 dozen
 
*I just use my good old electric non-stick skillet