We officially have more Blueberries than we know what to do with. We bought a few flats out at a Pick Your Own farm in South Surrey. We arrived to find out we should have brought our own containers and it would only be 4 cents cheaper than buying their picked ones. So we just bought the flats instead :^P. I spent an afternoon carefully freezing a lot of them. You have to wash, dry and spread them out in a single layer on sheet pans so they freeze as individual berries before bagging them. If you're not fussed, you will risk having a bag of blueberry mush when you go to defrost them. As well, D made a big batch of Fresh Freezer Jam. In addition to the fish we bought off the Fisherman's Wharf today, we have no more storage room. I mean, that is just nuts. That includes the amount I ate while doing the freezing. We are now on a crusade to finish the berries I had bought earlier in the week for breakfast and the berries we could not fit in the freezer.
Wholewheat Rye and Cornmeal Blueberry Pancakes
3/4 c Wholewheat Flour
1/2 c All Purpose Flour
1/2 c Dark Rye Flour
1/4 c White or Yellow Cornmeal
1 t Baking Powder
1/4 t Baking Soda
1/2 t Salt
1 T Vanilla Sugar or Regular Sugar
1 1/2 c Milk
1/4 (or 3 T) melted Butter, unsalted
1/2 Lemon Juiced and Zested
1 c fresh Blueberries
In a large measuring cup or small mixing bowl, whisk the Milk, Lemon Juice, Butter, Eggs and Salt together. I use a coarse Sea Salt and it will not pass through my sifter.
In a large mixing bowl, sift together the flours, Baking Soda, Baking Powder and Sugar. I like to layer the Soda and Powder in the middle of the flour so it get's evenly distributed while I sift. Add the Cornmeal and Lemon Zest to the bowl and stir.
Add the liquid in thirds to the dry. Do not over mix. You just want to get of the dry zones. It will be a bit lumpy but that's okay. You will get chewy aka tough in the pancake world, if you over mix. Chewy is good for bread and not for Pancakes. Add the Blueberries. Fold gently. I don't like blue streaks in my pancakes.
Heat a large non stick fry pan or cast iron pan on medium heat. Melt some butter or add 1/2 t of oil to the pan. Ladle the batter in the sizes you want to the pan.
The top of the Pancake will bubble. When the top is not jiggly and many bubbles have broken, ~3 min, check the bottom to see it is Golden Brown. Flip. Cook until the other side is Golden Brown, another 3 minutes or so.
Serve with Blueberry Jam, Maple Syrup or Agave Nectar.. MMMMM