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Blueberry Pancakes
We ventured down to Ambrose Family Farm to pick blueberries last weekend because they are currently at their peak in South Carolina. It's a cute little organic farm on the outskirts of Charleston. The blueberries were plump and delicious and quite fun to pick.
Blueberry picking is a really fun family event. We pack a picnic, bring containers to store all the fresh blueberries (especially in the South Carolina heat), lather up in sunscreen, and head to the farm. Also, make sure to wear some old cloths because you’re sure to ruin your digs.
I use blueberries in my blueberry brunch cake, smoothies, and in salads. But for brunch this Sunday, what could be better than seasonal blueberry pancakes? The key to this recipe is to allow the blueberries to sit in the batter for an hour in the fridge to allow the flavor to infuse into the batter. If the batter is too thin, add a bit more flour.
INGREDIENTS
| 1 ½ cups | unbleached, all-purpose flour |
| 3 tbsp | sugar |
| 1 3/4 tbsp | baking powder |
| 1 tsp | salt |
| 1 ½ cups | coconut milk |
| 3 tbsp | butter, melted |
| 2 | eggs |
| ½ tsp | vanilla extract |
| ¾ cup | local blueberries |
PREPARATION:
Method
- Combine the flour, sugar, baking powder, and salt. In another bowl, combine the coconut milk, butter, eggs, and vanilla.
- Combine the liquid ingredients with the dry ingredients and let sit in the fridge for 1 hour.
- Heat up the pancake griddle to medium. Test it by adding a few drops of water to the griddle to see if it sizzles. Ladle ¼ cup pancake batter onto the griddle. You can make the pancakes smaller or larger depending on what you like. Make sure each pancake has about six blueberries.
- Wait until the pancake batter begins to bubble and flip only once. Serve immediately.
Recipe: The Joy of Cooking
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