I’ve been using up the last of the ten pound box of local blueberries I bought last week. So far we have had blueberry scones , blueberry muffins, a blueberry upside down cake and breakfast this morning was blueberry pancakes. And I have a blueberry pie in the oven as I type.
I used my favourite pancake recipe but rather than add the berries to the batter I cooked the blueberries with a bit of sugar and fresh lemon juice for about five minutes. Just long enough to make a sauce but not long enough for the berries to cook down to nothing.
Home Cookin Chapter: Recipes From Thibeault’s Table
2 cups milk
juice from 1/2 lemon
6 Tablespoons melted butter
2 Tablespoons sugar
1 1/2 cup of flour
3/4 teaspoon salt
2 teaspoon baking soda
1/4 teaspoon baking powder
Add the lemon juice to the milk, Melt the butter in the microwave. In a blender mix, eggs, milk and butter. Add the flour,salt, sugar, baking soda and baking powder.
Mix until blended. Heat griddle and brush lightly with margarine.
Pour out batter to desired size and when top side has bubbled flip and cook for about 20 to 30 seconds on flip side. Place in low oven to remain warm while you cook the rest.