From the Farmer’s Market is a series on Barista Kids in its second year written by Alison J. Bermack the founder of Cooking With Friends.
While strolling through the Montclair farmers’ market this past Saturday, my friend Jackie and I sampled to our hearts content, tasting basil pesto, raspberry jam and mushroom empanadas. (It was a good thing we had just finished a jog!) Meandering about, we eyed some early market pleasures — fresh stalks of rhubarb, squiggly garlic scapes and sweet peas – while looking for treats to bring home. The strawberries proved a bit too tart, but the plump blueberries and red cherries Treelicious Orchards picked that morning were sweet-as-can-be.
What I love about the farmer’s market experience is that the fun doesn’t stop at market but often will continue for hours at home. This week, when I walked in the door to greet my kids (zoned out on their Saturday morning cartoons) the blueberries and cherries were an easy enticement away from the TV. My older son enthusiastically agreed to make blueberry pancakes with me. Before I could even set the bags on the table, the griddle was heating and bowls and ingredients were plunked on the table tops.
So as my 13-year old and I concocted a blueberry pancake breakfast, my five year old happily slurped cherries, enjoying a bit of target practice with the pits. It was a bed-and-breakfast-worthy Saturday morning feast, a first of many market-inspired breakfasts. A girl’s morning out at the market provided “mom time” and a good family breakfast. I’d say that’s killing two birds with one stone.
Fresh Blueberry Pancakes
Makes 12
2 cups sifted unbleached white flour (or white whole wheat flour)
1 tablespoon baking powder
2 tablespoons sugar
½ teaspoon salt
1 ¾ cups milk
2 eggs, lightly beaten
3 tablespoons butter, melted
2 cups blueberries, washed and dried
Pre-heat and grease a pancake griddle or non-stick skillet.
In a medium sized bowl, whisk together the flour, baking powder, sugar and salt. In another bowl, whisk together the egg, milk and butter. Add the wet ingredients to the dry and mix until combined. Fold in the blueberries carefully.
Spoon the batter onto the pre-heated griddle. Cook the pancakes on medium heat for 2-4 minutes per side until cooked through. Serve with butter, warmed maple syrup and powdered sugar.
Those look gorgeous. I love blueberry pancakes. I prefer the tiny Maine berries since they don’t explode as readily, but we’ve been consuming blueberries every day for weeks now. What a difference in the flavor with the change of seasons!
And okay, what happens differently if you don’t sift the flour? I never, ever do – and things turn out pretty well. Or, at least, well enough to fool a non-gourmet like me. Is it just more lumps that need to be chased around the mixing bowl with a fork?
Hi Kristen.
I’ll admit that I don’t always sift the flour either, especially if I’m making pancakes on a weekday. You’ll be fine if you skip that step. The only slight difference — the pancakes should be a bit fluffier if you use a sifted flour. (You may not notice the difference though — should we test and see?)
My Jersey berries didn’t burst but I do wish I had some of the Maine berries. Sound delicious!
Alison
I do like fluffy pancakes, but I think you just gave me permission to skip the step without guilt. Woohoo! And, thank you!