Ever wonder why blueberries turn greenish blue in some batters? It's because the berries contain a yellow pigment that, in an alkaline environment such as a batter containing baking soda, may turn the berries that color. Acids, such as lemon juice and vinegar, can cause the blue pigment in the berries to turn reddish.

For pancakes and waffles, add the blueberries as soon as the batter has been poured on the griddle or waffle iron. This will make the pancakes prettier and they will be easier to flip. If frozen blueberries are used, the cooking time may have to be increased to be sure the berries are heated through.

Avoid containers of berries with juice stains, a sign that the berries are crushed and possibly moldy; soft, watery fruit, which means the berries are overripe, and dehydrated, wrinkled fruit, an indication the berries have been stored too long.