Every week, WRAL noon anchor Valonda Calloway and our own Lisa Prince feature seasonal recipes in their Got to Be Good Cookin’ segment using ingredients grown and available right here in North Carolina. We’ll post each video here, along with links to the recipes.
May is all about berries in the Got to Be Good Cookin’ kitchen, and Valonda and Lisa use two different fruits in this week’s Red and Blue Pancakes with Cream Cheese recipe. Check out the Got to Be Good Cookin’ site for the complete recipe and other ways to use N.C. berries in every meal.
The pair fold N.C. blueberries into the pancake batter, and use N.C. strawberries in the cream cheese topping. Blueberries were first harvested near the coast just last week around May 15, and they can soon be found across the state into the month of July. Strawberries are also currently available at farmers markets, roadside stands, pick-you-own farms and grocery stores through the second week of June.
Lisa suggests making these pancakes ahead of time, as you can freeze and reheat them for busy mornings. Freeze them in a single layer for about 30 minutes before transferring to a freezer bag. Then warm the pancakes in the toaster or toaster oven, or heat at 350 degrees covered with foil for 10 minutes.