For a summer with very little rain, I'm surprised that the blueberries are so bountiful! With days running into the 90's and up, I have very little desire to hike up the mountains and even over to the pick-your-own fields of blueberries, but how can I resist the green boxes of fresh-pick at the farmer's market? The boxes multiply in the fridge, until I finally made my favorite blueberry sauce - good not only on buttermilk pancakes, but just as tasty in my morning yogurt.
For the sauce:
1 pint fresh blueberries
1 T. fresh lemon juice
2 T. sugar
pinch of cinnamon
3 T. fresh orange juice
pinch of salt
Place the blueberries in a small saucepan set on medium-low. Add the lemon juice, sugar, cinnamon, salt, and orange juice and simmer for about 15 minutes, or until it thickens slightly. Remove from heat and use immediately on hot pancakes, or cover and save in your fridge as a yogurt topping.
For the buttermilk pancakes:
1 cup buttermilk
1 cup all purpose flour
3 T. melted butter or canola, coconut oil, or light olive oil
pinch of kosher salt
3 T. sugar
pinch of nutmeg
2 t. baking powder
In a medium bowl, whisk the egg, buttermilk, melted butter or oil, salt, sugar, nutmeg, and baking powder and flour.
The mixture will puff up - simply whisk again until it becomes more liquid.
Pour a tablespoon or two of oil or butter into a skillet, heat until melted.
Adjust heat to medium-low.
Either pour or use an ice cream scoop to scoop batter into skillet. Let cook until you see bubbles on the sides of the pancake, then flip and cook another 4 minutes. Remove to a plate, and repeat.
When all the batter is used up, place the plate of pancakes on the table and serve with the warm blueberry sauce and a bowl of fresh watermelon chunks or? Personally, I think whipped cream is a little over the top, but if it appeals to you, I say go for it!