One of the best things about the warm weather is the huge variety of pick-your own fruit available in New England. Is there anything as wonderful as a plump and sweet freshly picked blueberry? I love summer blueberries and have been on a picking frenzy for the past few weeks. Tray upon tray of the blue goodies for jams, pies, tarts, ice cream and everyone's weekend favorite...light, fluffy, blueberry pancakes topped with a hint of butter and enrobed in deep amber maple syrup. What a great way to start your Sunday morning.
Sunday Morning Blueberry Pancakes
1 cup all purpose flour
2 tsp. sugar
1/2 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup buttermilk
1 tsp. pure vanilla extract
1 tsp. grated lemon zest
1/4 cup milk
1 large egg
2 tbs. melted and cooled butter
2 tbs. heavy cream
1 cup blueberries, washed and dried
pure New England maple syrup
Combine the dry ingredients in the bowl of a stand mixer fitted with a whisk. In another bowl, combine the buttermilk, vanilla, lemon zest, milk, egg and butter and stir. Add the wet ingredients to the dry ingredients. Whisk gently on low to medium speed until well-combined. If batter appears too thick, add heavy cream by the tablespoon until it reaches a pourable but not runny consistency.
Pour batter 1/3 cup at a time onto a hot buttered griddle. Sprinkle each pancake with blueberries. When pancake turns golden on the bottom and bubbly on the top, flip. Serve with your favorite New England maple syrup and butter.
As an aside, I'm incredibly excited because this weekend I'll be attending the Saveurs and Tentations (Flavors and Temptation) festival in Old Montreal. It's a major food show dedicated to showcasing local Quebec fresh food and products. Granted, it's not in New England, but it is a great day or weekend trip from New England. I'll bring my camera and post the pictures when I get back. Have a great weekend everyone.