It's blueberry season in Michigan. A friend is about to deliver 10#'s picked across the state in Holland, which has prompted a revival of memories relating to all things blueberry.
One of my favorite recipes is for blueberry-orange pancakes, which I used to make often many years ago in my little college apartment on Park St. I can't think about them without recalling Ella Fitzgerald, mornings fueled with NPR, Simon, and my cat, Bugonia.
The primary liquid is orange juice, which is enhanced by fresh zest, though I've found that store-bought orange juice works best (ie Tropicana) rather than freshly squeezed. Maybe it's just my palate, but I found the freshly squeezed juice to be a little too acidic. I also found it to be too difficult not to drink all of the freshly squeezed juice before using it in the batter.
1 c flour
1 ¼ t baking powder
¼ t baking soda
¼ t salt
½ t orange zest
1 c orange juice
2 T milk
2 T oil
1 egg, lightly beaten
1 c blueberries, fresh or frozen
-combine flour, sugar, baking powder, baking soda and salt in a bowl.
-in another bowl, combine the orange zest, juice, milk, oil and egg.
-add the liquids into the dry ingredients, stirring just until combined.
-heat a skillet and add either a touch of butter or spray it with oil (no need to do either if it’s non-stick)
-spoon about ¼ cup of the batter onto the hot skillet, and sprinkle some blueberries on top.
-when the edges of the pancake seem dry and small bubbles have formed on the surface, filp it. It should be done when you see a slight bit of steam coming from the skillet.