The Joy of Seasonal Blueberries
With summertime’s arrival, we’re graced by the cascade of blueberries, and yes, the joy of blueberry pancakes. While there’s a charm in snacking on these berries straight from the carton or off a bush, turning them into those warm, fluffy pancakes is the stuff of breakfast dreams.
A Whisk of Friendly Family Rivalry
For years, our kitchen has been the battleground for the great Pancake Challenge. Sarah and Kaitlin, both passionate about their pancake prowess, engage in light-hearted debates. Kaitlin champions her thick pancakes, whereas Sarah’s airy and soft ones vie for the title of “Best Pancake”. Regardless of the friendly banter, one thing remains clear – our Blueberry Pancakes are beloved by all. With our 2-year-old blueberry bush gradually maturing, we’re hopeful about reaping a bountiful harvest next season. Till then, local farms and grocery store promotions are our go-to blueberry sources.
Ingredients
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons sugar (keep them separate)
- 1¼ cups freshly harvested blueberries (ensure they’re washed)
- 1 egg (should be at ambient temperature)
- 1 cup whole milk (also at room temperature)
- 3 tablespoons butter (melted but not hot)
- A pinch of lemon zest (if desired)
Steps to Pancake Perfection
- Sift together all the dry ingredients, leaving out one tablespoon of sugar. This sifting step introduces air, ensuring our pancakes are light and fluffy, especially crucial when fresh fruit gets involved.
- Take the reserved sugar and sprinkle it over the blueberries. This sweet gesture enhances the natural flavor of the blueberries, but if they’re already sweet, feel free to skip.
- In a spacious bowl, whisk an egg and add the milk – both should be at room temperature. Mix in the previously sifted ingredients, stirring gently. Remember, it’s alright if the batter has tiny lumps.
- Stir in the just-melted butter, ensuring uniformity. If you’re adding a zesty twist with lemon, now’s the time! Allow the batter to rest for about 20 minutes.
- Gently fold the sugar-kissed blueberries into the rested batter. With everything in place, it’s pancake-making time! A cast-iron pan works wonders due to its heat retention properties, perfect for achieving that golden brown finish.
- Before pouring the batter, lightly coat your pan with a hint of butter. Ensure the butter hums but doesn’t turn brown. Adjust the flame if necessary.
- Pour your desired amount of batter into the pan. You’ll know it’s flipping time when the surface bubbles and the underside is a beautiful golden. Gently peek using a spatula to be sure.
- With all those juicy blueberries, flipping needs a firm hand. So, flip with confidence and only once! Continue to cook for another minute or so, adjusting as needed based on the pancake size.
- Serve them as they come, piping hot, or gather a stack. Either way, a dab of butter and a drizzle of maple syrup seal the deal.
Bonus Tip:
Blueberries are not just delicious but are also packed with antioxidants, dietary fiber, vitamins C and K, and manganese. They can boost brain health, aid digestion, and even have potential anti-diabetic effects. So, as you savor these pancakes, know that they’re nourishing both your soul and body. What better way to start the day than with a plateful of health, warmth, and family love?