It’s blueberry season, and of course that means blueberry pancakes for Sunday brunch (or dinner if you are so inclined). When I was young we would spend a week in Martha’s Vineyard at the same cabin on the water that my mother stayed in when she was a child. We always seemed to go during blueberry season. We would go out picking–barefoot and tanned and return a bit scratched up with bowlfuls of blueberries. My mom would make us these pancakes. I am not a huge pancake person, but once or twice a year, with fresh blueberries, I can’t think of a better brunch.
These pancakes are really easy to make, they only take about 15 minutes. Honestly, these were the best pancakes I’ve ever had. Maybe it was the fact that the blueberries were freshly picked yesterday from March Farm. Or maybe it’s that I hadn’t had them in almost a year. I find it’s better to eat fruits/veggies when they are in season, you just appreciate them that much more.
1 1/14 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/4 teaspoons white sugar
A pinch of cinnamon
1 cup milk
1/2 tablespoon melted butter
about 1/2 cup blueberries.
What to do:
In a large bowl mix or sift all dry ingredients. In a small bowl beat together the egg, milk & butter. Pour wet mixture into dry, and stir with a wooden spoon till all is mixed and there are no lumps. Stir in the blueberries gently ( don’t smash them up).
Heat the pan (I use a nice cast iron skillet that is generously buttered) on med-high. Scoop a ladle full of batter into pan. You know when to flip over when the top starts to form little bubbles. * When you make the second batch you may need to turn the stovetop down to low as the cast iron skillet heats up. Serve warm, with butter and maple syrup.
I hope you enjoy these blueberry pancakes as much as I did. This batter made about eight med sized pancakes, but you could always make them bigger or smaller.