This morning I woke up to a beautiful Saturday morning at the shore and I thought about heading over to Bennie's Diner. But then I saw the flat of fresh Jersey Blueberries on the counter and I thought . . . Blueberry Pancakes. I love to go back to my short order days and cook up a batch of pancakes or homefries and eggs or whatever. I have a great cast iron well seasoned griddle that covers two burners so I feel like I am back to at my old station at the Sign of the Fish Restaurant in Ocean Grove, where I got my culinary start. Here's a great recipe for Blueberry Pancakes. They were very tasty, especially with the blueberry syrup as a topping.
2 cups buttermilk or 1 Tbs juice from 1 lemon mixed with 2 cups milk
2 cups (10 ounces) unbleached all-purpose flour
2 Tbs sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 large egg
3 Tbs butter, melted
1 to 2 tsp vegetable oil
1 cup fresh or frozen blueberries, rinsed and dried
Combine all dry ingredients with a fork. Mix butter into milk and wisk egg into milk. Combine milk mixture with dry ingredients until everything is wet but batter is still lumpy. Fold in blueberries.
Grease griddle with a bit of oil on a paper towel. When a couple of drops of water "dance" on the griddle it is ready. Drop about 1/3 of a cup of batter on griddle. When the edges begin to dry and there are hollow bubbles on the surface of the pancake, turn it over and cook until top of pancake begins to get soft. Put finished pancake in a covered dish until you've finished cooking all the batter. This should make 16 pancakes.
Serve pancakes with butter, maple syrup, or blueberry syrup.
1 1/2 cup blueberries
1 cup light pancake syrup
Boil blueberries in syrup until they begin to explode. Pour over blueberry or regular pancakes.