Blueberries are in season and at its peak at the Union Square greenmarkets. These plump and juicy berries are so irresistable that maybe only half of the berries make it home, the others have been insatiably gobbled up. It goes without saying that I think this superfood is enjoyed best in its fresh form. However, if you are lucky to have stronger restraint than I do, these yummy berries are wonderful integrated into a pancake mix.
Fluffy Blueberry Pancakes
Heat some butter in a skillet over medium heat. Ladle roughly 1/3 cup of batter into the skillet and sprinkle the top with a few blueberries. Cook for 2 to 3 minutes on each side.
** Tip: If you do not have buttermilk, you may substitute with vinegar or lemon juice and milk. In a liquid measuring cup, add two tablespoons of vinegar or lemon juice and enough milk to reach the 2 cup line. Allow the milk to stand and develop curds over 5 minutes.