“… Little Sal and her mother went down the other side of Blueberry Hill, picking berries all the way, and drove home with food to can for next winter – a whole pail of berries and three more besides.”
— Blueberries for Sal by Robert McCloskey
I used to read this popular children’s book to my son when he was little. How time flies. My “little son” just turned 16. He loved Blueberries for Sal. I thought of him, and of Little Sal and her mother when I ventured out to pick my own blueberries. It was a picture-perfect day. On a whim, I got in the car and drove to a local pick-your-own farm that I had been reading about for years, Matt Family Orchard. I spent hours in the glorious Texas sunshine, with nothing but a bucket and my thoughts. It did me a world of good. I need days like this every now and then, to put life in perspective.
I picked a ton of big, plump, juicy blueberries!
When I told my husband and son what I did all day, my son replied, “Seriously Mom, picking blueberries?” Apparently, it’s not cool for a 16 year-old.
But he sure thought the blueberry pancakes the next morning were pretty cool.
This is my go-to recipe for pancakes. Sometimes I make them with blueberries or chocolate chips or sliced bananas, and sometimes I just make them plain (my husband doesn’t like anything in his pancakes). To each his own.
Buttermilk is the key to this recipe. Not only does it make the pancakes rise nicely, but its thick consistency adds a soft, rich, creamy taste.
Note:
• *If you don’t have buttermilk on hand, here’s how to substitute: Pour 1 tablespoon of vinegar into 1 cup of milk. Stir and let sit for 10-15 minutes. (It will begin to curdle.)
• This recipe makes pretty small pancakes but you can make yours as big as you want. Just double or triple the recipe.
• I turn the oven on low before I start cooking, to keep the pancakes warm as I finish each batch. That way I can serve everyone warm pancakes all at once. (I put a dab of butter in between the layers before they go in the oven)
(Blueberry) Buttermilk Pancakes
makes twelve 4-inch pancakes
1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 egg
1 tablespoon canola oil
1 tablespoon melted butter
1 cup buttermilk* (see note above)
1 cup fresh or un-thawed blueberries
Whisk the flour, baking soda, baking powder, and salt until well blended. Add the egg, oil and buttermilk, whisking only until no dry flour is visible. The batter should have some small lumps. (Don’t overmix or the pancakes will be tough.)
Heat a pan over medium heat until a sprinkle of water sizzles gently. Using a pastry brush, lightly grease the pan with some of the melted butter. Pour @¼ cup of batter onto the pan, spacing the pancakes about 2 inches apart. Sprinkle the tops of the pancakes with blueberries. When tiny bubbles appear on the top and around the edges, and the bottoms are golden brown, it’s time to flip the pancakes over. Cook 2-3 minutes more and they’re done!
Repeat with remaining batter, greasing the pan between batches.
Serve immediately with butter and warmed syrup/jam.
“The traits today’s children need to guide a future society do not come by accident, but through diligent godly parenting.” Dave Brannon
One Busy Kitchen 