Blueberry Pancakes
I like to bake with blueberries. They’re wonderful in these breakfast favorites--pancakes, lemon muffins and a cake that’s best served warm.
If you buy a bunch of blueberries but don’t get to baking right away, that’s OK. As long as they’re firm, blueberries freeze extremely well. Just pop the cartons into the freezer wrapped in airtight plastic bags. You can use the berries while still frozen in all of these recipes. Just add a few more minutes to the baking and cooking times.
Melt the butter in the microwave in a 4-quart bowl. Add the egg, buttermilk and sugar and whisk until well mixed. Add the flour, baking soda and salt. Whisk well. Stir in the sour cream. (This can be mixed a day ahead and refrigerated. Stir well before using.)
Lightly butter a nonstick griddle set over medium-high heat. When hot, spoon about 2 tablespoons of batter for each pancake onto the griddle. Scatter 4 to 5 blueberries on each. When the batter is set and the undersides are brown, about 2 minutes, flip, then brown the other sides. The pancakes can be kept warm in a 200-degree oven while the remaining pancakes are cooking.
Serve hot with warm maple syrup.
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