I like pancakes berry much!


The beginning of August was the start of blueberry season and we couldn't wait to get our hands on some. We headed to Wilmot Farms and started picking away.  I've never picked blueberries before so here is a couple of my takeaways:

  1.  With our crappy rainy summer, the blueberries were huge due to water absorption.
  2.  Blueberries are sweeter in mid-August.  Early August harvesting results in a sweet-basil flavour.
  3.  Picking berries is hard work. I pretty much gave up by the end of our 2 hour harvest.  I swear I wasn't complaining like a 3 year old. 
  4. Blueberries are gentle - they fall off from the bush easily.  

After padding ourselves on the back for two buckets full of blueberries, we treated ourselves to their famed locally grown, organic blueberry ice cream was delicious.  Or, we were so exhausted that we needed any pick-me-up. 

What did we do with our two pails of blueberries?  Ate them as in, made a smoothie, or added them to a chia pudding.  The best one was making blueberry pancakes for brunch and enjoying the beautiful weather in the backyard. 

We followed  J. Kenji Lopez Alt''s The Food Lab's recipe on extra fluffy pancakes. The key difference between previous recipes and this one was beating the egg white separately until stiff peaks before mixing it with the rest of the ingredients.  The reason for doing that is to make the pancakes extra fluffy.  

The blueberries had the right amount of tartness, along with some decadent maple syrup on top of pancakes - we call that a successful Sunday brunch.  And of course, topped with the best of friends, what else can we ask for?

- Ken