The blueberry has the highest concentration of antioxidants of any other fruit; they are good for you. Also, blueberries are extremely versatile and can be incorporated into any meal and not just as a dessert. Over the years, I have used blueberries in many of my recipes and many others in which I could have used strawberries or blackberries. A few examples of some recipes I’ve done in the past have been: Roast Duck with a Blueberry-Watermelon Sauce, Blueberry Muffins, Blueberry Pie, Blueberry Crisp, Blueberry Compote and Peanut Butter and Blueberry Jam Sandwiches.
Try Smitty’s other blueberry recipes
There also are milk shakes and ice cream; the list goes on and on. Oh yes, and I can’t forget the No. 1 requested recipe by readers of this column: Blueberry Chocolate Cake.
You have to put whole blueberries into the pancakes, not just make a syrup or compote of them, if you want real blueberry pancakes.
Here in Tahoe, I think I’ve only come across wild blueberries a few times over the years. I’m guessing there must be more around, but the ones I found were in Shirley Canyon. It was when I was hiking around every day. There was one patch, but it only seemed to produce fruit every few years. Sometimes the berries would start to grow but never get out of that green phase; most often, there would be no berries at all. I’m guessing that was weather related.
When the berries did ripen though, it was quite a treat. I would pick handfuls of them on the way to one of my favorite bathing holes and that way I could also wash off any blue that stained my hands.
One of the most common ways to enjoy blueberries — which happens to be my favorite breakfast in the world as long as it served with real maple syrup — is Blueberry Pancakes. You have to put whole blueberries into the pancakes and not just make a syrup or compote of them, if you want real blueberry pancakes. Melt a little butter on them and serve them with real maple syrup. Add eggs on top if you want. With bacon on the side; that is my favorite breakfast of all time.
Don’t beat the batter too much. The more you beat it, the more the gluten is released and the tougher the pancakes will be. It is fine to have some lumps in the batter because they will cook out. Enjoy.
1 C flour
1¼ t baking powder
½ t salt
1 T sugar
1 C + 1 T milk
2½ T oil
1 C whole blueberries, rinsed
1 T butter
Sift the dry ingredients together. Wisk the wet ingredients together in a separate bowl. Add the wet ingredients into the dry and whisk gently. Try to just get all the ingredients wet, but don’t go nuts trying to get all the lumps out.
Turn your griddle on to 350 degrees. Use a little butter to grease the griddle and spoon on some batter. Toss the berries hard enough into the pancakes, once the cakes are on the griddle, so they go deep into the batter.
Let the batter start bubbling before you flip them. The bottom should be golden. Cook another minute or two and the pancakes are done when they spring back when lightly pushed.