A case of the summer blues

A Pinch of Salt

By Donna-Marie Riani

What would you think I was picking up if I told you I was getting some northern highbush? If you guessed blueberries, you’d be correct. There are five main types of blueberries grown in the US, with multiple varieties of each type.

The blueberry season can be quite long in Oregon, extending from late June through October if all the conditions are right. The northern highbush is the most common type grown here and its name is very fitting, as this bush can reach upwards of nine feet tall.

The US is the largest producer of blueberries in the world and Oregon ranks fourth in the production of this sweet fruit, growing more than 90 million pounds of blueberries every year.

Blueberries are one of the few fruits native to North America. Native Americans have been eating them for hundreds of years. In addition to cooking and baking them, they would smoke them, dry them, use them in medicine and also use them to dye cloth. Using them in medicine makes perfect sense, as blueberries are considered a superfood. They are rich in fiber, antioxidants and vitamins C and K.

There is no shortage of things you can do with a container of blueberries. The first place my mind goes is making a decadent brunch. I’m sorry, but my obsession with brunch is going to rear its head again. To me, brunch is the perfect meal, a delicious and creative combination of sweet (pastries, pancakes and waffles), salty (bacon, sausage and ham) and savory (eggs, quiches and benedicts) all eaten together in harmony.

Blueberry pancakes are a classic for a reason and I don’t mess too much with a classic. It’s not always about reinventing the wheel; sometimes it’s about giving it a little update. These pancakes are delicious and tender with a slight tang from the buttermilk. Normally you would put a pat of butter on the pancakes and then drizzle with maple syrup — I suggest you make warm buttered maple syrup instead. It’s a thing of beauty.

Blueberry Pancakes with Warm Buttered Maple Syrup

Pancake batter:

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 cups buttermilk

1 egg

2 tablespoons butter, melted and cooled, plus extra to butter the skillet

1 teaspoon vanilla extract

1/2 cup fresh blueberries, plus extra to sprinkle on top of finished pancakes

Syrup:

1 cup real maple syrup

1 cup cold unsalted butter cut into cubes

1. To make the pancake batter: In a large bowl sift together the flour, baking powder, salt and cinnamon. Whisk together to combine.

2. In a separate bowl, whisk together the buttermilk, egg, melted butter and vanilla.

3. With a spatula stir the wet mixture into the dry mixture. Stir just until combined. The batter should be slightly lumpy. If you mix out all the lumps you will have pancakes that are tough and chewy. Trust me, those little lumps in the batter will cook out.

4. Fold in blueberries. Set the batter aside.

5. Place the maple syrup in a small saucepan. Heat over medium-low heat until hot. Once the syrup is hot, start adding the cold butter a few cubes at a time, whisking to incorporate. Once the butter is fully incorporated add a few more cubes. Do this until all the butter is used. This process will only take about five minutes. Do not let the mixture boil or the butter will separate from the syrup, and do not add the butter all at once or the mixture will not fully incorporate. Remove the syrup from the heat and keep it in a warm place.

6. It’s time to make the pancakes. Heat a lightly buttered griddle or a frying pan (cast iron is fantastic) over medium-low heat. Place batter in the pan using a 1/4-cup scoop. After a few minutes you will see bubbles appear on the surface of the pancakes and the underside should be nicely browned. Flip the pancakes and cook until the other side is browned. Repeat with the remaining batter.

7. Place two pancakes on each plate, sprinkle over additional blueberries and ladle on the warm syrup. This recipe serves six people.

A tip from me to you: If you don’t have a griddle pan it will take you a while to make all the pancakes. My recommendation is to set your oven to warm (200 degrees) and place a large baking sheet on the middle rack. As you make the pancakes, place them in the warm oven on the baking sheet. This ensures everyone will be served warm pancakes.