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.
RECIPE
Fluffy Blueberry Pancakes
2 cups all-purpose flour*
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk**
1/4 cup melted unsalted butter, plus some for frying
1 cup blueberries
METHOD
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt. Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, be careful to avoid over mixing as an over mixed batter will result in flat and heavy 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.
* Health tip: You may consider adding a tablespoon of grounded flax seed to the all purpose flour to meet 2 cups for some extra nutrition.
** 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.
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