WRITTEN ON August 13th, 2009 BY Meredith AND STORED IN Baking, Breakfast, Fruit

Have you ever had wild blueberries?  Teeny, tiny and irresistibly sweet, they’re the low-bush variety native to more northern climes, like Massachusetts,  Maine and Canada.  They’re a purpley-blue color with what looks like a layer of frost coating their skin (a sure sign of ultimate freshness).  We used to ride our bikes up to the water tower during our summers on Cape Ann, and pick blueberries until our t-shirts and fingers were stained blue.  They’re harder to find these days.  Wild blueberries don’t travel well, so you’ll rarely see them outside of their natural climate.  If you do, grab ’em and run.  They are a completely different berry than their over-sized, Jersey-born counterparts (no offense, Jersey girls.  When I’m not up North, yours are the first blueberries I eat, promise).  They’re perfect for my summertime breakfast favorite, blueberry pancakes, because of their sweet flavor and their small stature.  My mom made this particular batch.  She’s a pro (she’s been cooking breakfast for my dad for over 30 years). If you can’t find wild berries, do try to find ones that are local and fresh from the farm.   Better yet, pick your own.  You’ll get purple fingers and that satisfyingly messy, Rorschach-test stained shirt, and the best tasting fruit is always the stuff you pick yourself.

Wild at Heart

Wild at Heart

Blueberry Pancakes (serves 4)
1 ½ cups flour
3 ½ tsp baking powder
1 tsp salt
1 tsp sugar
1 ¼ cup milk
1 egg
3 tbsp melted butter
½ cup fresh blueberries
Combine all dry ingredients, mix lightly.  Add milk, egg and butter, whisk until just combined (no more than 30 seconds.  Over mixing will cause the pancakes to become tough).  On a medium-high griddle or frying pan, melt 1 tbsp butter (you can tell if it’s ready by dropping a bit of water onto the griddle.  If it sizzles and spits back up at you, you’re good to go).  Pour about ¼ cup for each pancake, then dot with the fresh berries.  Cook until you see bubbles around the edges of the pancake, then flip.  You want them a nice golden brown.  Serve immediately!

I heart blueberries...and Mom.

I heart blueberries...and Mom.

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