Recipe: Easy Fluffy Blueberry Pancakes

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It’s officially the middle of June. Spring sprung a while ago and now the days are getting longer and warmer. One of the most lovely seasonal ingredients you can find around here this time of year is fresh blueberries. They are delicious! Tart, flavorful, juicy and bite-sized. Blueberries are extremely versatile; you can add them to your oatmeal or pancakes, enjoy them with fresh ricotta cheese or hide them inside of cornmeal muffins for a delectable surprise. To top it all off, they are my favorite color – blue!

I get my blueberries from a family farm at the Alemany Farmer’s Market called Hooverville Orchards. This vendor is only at the market for the summer, fall & winter seasons. They grow apples, pears, citrus, peaches, sweet cherries, sour cherries, blueberries and various other fruits. You can find them at the Alemany market from early June through February. Because they grow sour cherries, I find myself coming here starting in late May, hoping to find them on their first weekend back at the market to ask when their sour cherries will be in (more on that later).

For now, we have settled for blueberries. Since Father’s Day is upon us, I thought it would be nice to cover a pancake recipe. Dads love pancakes, it’s a well-known fact. My own father used to make pancakes for us every Saturday morning while we watched the Smurfs. He wasn’t much of a cook so he used Bisquick instead of making them from scratch. I always assumed that since my father never made them from scratch then they must just be too complicated to make without a mix. How wrong I was! Pancakes are very easy to make, you just have to use a light hand, butter and medium-low heat. Anybody could make these, even kids.

Fluffy Blueberry Pancakes
(adapted from allrecipes.com)

Ingredients:
3/4 cup milk
2 tbsp. white vinegar
1 cup all purpose flour
2 tbsp. white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
2 tbsp. butter, melted
3/4 cup fresh blueberries
Additional butter for cooking

Method:
In a medium bowl, add the vinegar to the milk and let stand for 5 minutes while it sours. Melt the 2 tbsp. butter on the stovetop or in the microwave. Combine flour, sugar, baking powder, baking soda & salt in a medium bowl. Whisk the egg & melted butter into the soured milk. Add the wet ingredients to the dry ingredients and whisk until just barely incorporated – there should still be some small and medium lumps in the batter (this will ensure tender, fluffy pancakes!). Gently fold in the fresh blueberries.

Heat a large skillet over medium-low heat. Melt enough butter to just cover the bottom of the pan. Pour batter 1/4 cup at a time onto the skillet and cook until you start to see bubbles on the surface of the pancake and the edges begin to dry. Flip the pancake and cook on the other side for 2-3 minutes, or until golden brown.

Sprinkle with powdered sugar & fresh blueberries for garnish, and serve with syrup of your choice.

Happy Father’s Day everyone!