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.