Saturday, July 10, 2010

Blueberries, Blueberries - let me count the ways

As the last week for blueberries rolls around (and I of course buy a ton to freeze) I have a couple of suggestions for the excess to hold you until next season. Blueberry Scones - this was a good simple recipe, no rolling needed, instead of the glaze I just sprinkled the tops with turbinado sugar before baking. The blueberry pancakes had them in the batter and sprinkled on top with whipped cream - better than any syrup!

Blueberry Pancakes serves 4 -6

2 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup regular milk
1/4 cup butter melted
zest of 1/2 lemon
1 and 1/2 cups fresh blueberries (or if frozen, don't defrost!)

Combine dry ingredients in a large bowl. In a smaller bowl combine eggs, buttermilk, milk, butter and zest. Add to dry and stir just until blended, should be lumpy. Fold in the blueberries. On a heated griddle, melt some extra butter and fry the pancakes. When bubbles form on top, flip and cook until done. Serve with syrup or whipped cream.

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