When you go to the farmers market this season, you'll find the bright blue gems of summer known as blueberries. These small berries are very versatile and can be used in many recipes, or just washed and eaten by the handful.
Blueberries make a great addition to a bowl of whole grain cereal, sprinkled in your plain, low-fat yogurt or on top of a fresh garden salad.
Extending the Blueberry Bounty
Blueberries are available from mid-late July through September in New Hampshire, depending on the variety, but how can you enjoy them throughout the year? We recommend you read Preserving Blueberries, from our friends at Penn State Extension. It covers canning and freezing, and includes a recipe for blueberry syrup.
Recipe: Blueberry Pancakes
Makes about 12 small pancakes
2 1/3 cups low-fat milk
1 tablespoon while vinegar
1 cup white flour
3/4 cup white whole-wheat flour
1/4 cup yellow whole cornmeal
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 Tablespoon canola oil
1 cup blueberries
Maple syrup (optional)
In a small bowl, add vinegar to the milk and let sit while you prepare the other ingredients. Mixture will thicken. You are actually making your own buttermilk!
In a large bowl, combine the flours, cornmeal, baking soda, baking powder and salt with a whisk.
In a medium bowl, crack the eggs and lightly beat until the yolks and the whites are combined. Add the milk mixture and whisk together.
Pour the wet ingredients into the dry ingredients and lightly stir. Too much stirring will toughen the pancakes.
Grease the griddle and turn on medium heat. When heated, pour 1/4 cup of batter for each pancake. Add handfuls of blueberries and cook until little bubbles cover the outer edges. Flip and cook pancakes until they are lightly golden, about 3 minutes on each side.