It’s blueberry season and the blueberries at the farmer’s market are wonderful – though expensive at about $9 for a pint? a quart? I just know it’s a big bucket. But this week Safeway also has them on sale for $6 for a 2.5lbs box. They are from Canada, but they are just as good as the locals. So I got one of those boxes too. Now I have blueberries coming out of my years! (thanks god they are so good!). Anyway, I thought I’d use some making blueberry pancakes and I found this recipe at epicurious.com. It’s *very* good. The pancakes came out light and fluffy, without that obnoxious metallic taste of pre-made mixes, and they had a great blueberry flavor. The best thing is that it calls for the type of ingredients you have at home anyway. I modified it a little bit, but it’s basically the same as the original:
Whisk the f lour with the sugar, baking powder and salt. In a separate bowl, whisk the milk and eggs together. Whisk in the milk mixture into the flour mixture, a little bit at the time. Whisk in the melted butter.
Heat a skillet to medium and rub with unsalted butter. Pour about 1/2 cup of the batter and sprinkle, by hand, blueberries on the pancake-to-be. Cook until the bottom browns, about 1 1/2 minutes. Turn and cook until that side browns, about 1 more minute. Serve with maple syrup.
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