Blueberry pancakes topped with warmed lemon curd.

Is this the way to start a Sunday, or what?!?

I must admit that I rarely ever buy fresh berries (or most fresh produce of any sort) out of season.   I love that first strawberry of the season after being without for months, or that raspberry, or blackberry…  I gorge myself on them when they’re at their peak – and then wait for another year to do it, again.

Of course, nowadays we have tasteless, under-ripe fruits and vegetables being grown all over the world and shipped to our supermarkets so we can enjoy bland foods year-round.  I tend to stay away from these things.

Yesterday, however, I tasted some fresh blueberries and visions of blueberry pancakes started dancing in my head. It’s amazing how quickly I can toss aside principles when presented with a fresh, juicy blueberry.

This morning, that vision was realised.  No pancake-mix pancakes, either.  These were the Real McCoy.  I resisted making whole wheat oatmeal whole-grain whatevers.  My vision was for light, fluffy pancakes studded with juice-popping blueberries.

Blueberry Pancakes

  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 cup sugar
  • pinch salt
  • 3 eggs
  • 1/3 cup neutral oil
  • 3/4 cup milk
  • 1 tsp vanilla
  • 1 cup blueberries

Mix dry ingredients together.  Stir in eggs, oil, milk, and vanilla.  A few lumps are okay – they actually help to make the pancakes light.  Stir in blueberries and cook on hot griddle.

While my vision of the pancakes, themselves was traditional, my thought for a topping was not.  Victor went traditional and chose butter and maple syrup.  I chose warmed lemon curd.

A little bit of sunshine in what is supposed to be a wet and rainy day.