When blueberry season rolls around, I drive over to Bryant’s Blueberries in New Salisbury, Indiana, to pick my fill.
Ingredients
- 2 cups buttermilk (or 2 cups milk and tablespoon lemon juice)
- 1 cup all-purpose flour
- 1 cup whole-wheat flour or cornmeal
- Finely grated zest of lemon
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly, plus more for cooking
- 2 cups fresh or thawed frozen blueberries (rinse and drain if using previously frozen berries)
- Cooking oil (optional)
Preparation
Preheat oven to 250°. Place baking sheet in oven. (If you plan to eat them as soon as they come out of the skillet, as I do, then you can skip that step.)
If not using buttermilk, whisk lemon juice into milk and let sit to thicken while you prep other ingredients.
Whisk flours, baking powder, baking soda, salt, zest, sugar in a medium bowl. Whisk egg and butter into buttermilk; stir into dry ingredients. Whisk gently until just combined. (The batter is very thick; you might want to thin it with a little more milk if you prefer a thinner pancake.)
Heat a large nonstick griddle or skillet over medium heat; brush with butter or oil. Drop batter by ¼ cups onto griddle, and quickly spread it a bit with your spoon. Sprinkle blueberries over each pancake. Cook pancakes until edges are set and bubbles appear throughout the pancake, about minutes. Flip pancakes and cook until golden on the other side. Transfer to sheet in oven to keep warm. Repeat with remaining batter, using additional butter or oil as necessary. Serve pancakes with your favorite syrup.
