Wild Wednesday - Lemon Scented Blueberry Pancakes

 The beauty of lemon and blueberry together makes me wonder why some savvy scientist hasnt found a way to cross polinate these two plants into one super-amazing fruit!  I guess in the meantime I will just have to settle for mixing them myself

With blueberry season in full swing it is easy to pick some up at the Market and today at the East Nashville Farmers Market was no exception!  Farm to Fork had a great recipe for the pancakes so I decided to make them to treat myself since Bo would be gone.

Please excuse the crazy shapes - I am too much of a free spirit to even try to make round pancakes.  I can assure you however that the flavor is outstanding.  I did make one change to the recipe - after all I AM me - and used half wheat flour.  Otherwise they mixed as-is.

Tender and chewy, plump warm blueberries, and a hint of lemon that hits the back of your tongue.  I must confess, I didnt even use syrup on this incarnation choosing instead to eat them as a quick-bread side dish.

The syrup breath comes tomorrow!

And now, the moment you have been waiting for (since I forgot last week)
 
Top Ten Reasons to Buy Local.

#2
Local produce is better for you. Studies showed that fresh produce loses nutrients quickly. Locally grown food, purchased soon after harvest, retains its nutrients.

 Emeril's Lemon Scented Blueberry Pancakes (Adapted from Farm to Fork)

 

1 cup fresh blueberries, picked over for stems

1/2 cup all-purpose flour
1/2 cup wheat flour
1 tablespoon corn flour or finely ground cornmeal
2 tablespoons sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
6 tablespoons whole milk
4 tablespoons (1/2 stick) unsalted butter, melted, plus more
butter for cooking and serving
1 egg, lightly whisked
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
Maple syrup, for serving

Combine the blueberries and 2 teaspoons of the flour in a small  bowl, and toss to coat well. Set aside.

Place the remaining flour and the corn flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl, and whisk to combine.

Combine the buttermilk and milk in a separate mixing bowl. In a small bowl, whisk the melted butter and egg until well combined; then stir the egg mixture into the buttermilk mixture. Add the lemon zest and vanilla, and stir well. Add the wet ingredients to the dry ingredients, and stir until just combined; do not overmix. Gently fold the blueberries into the batter, and set it aside to rest while the skillet is heating.

Place a nonstick skillet over medium heat. When a drop of water  dances across the surface, it is ready. Add a small pat of butter  to the skillet, and then add about 1/3 cup batter for each  pancake, fitting in as many as you can while leaving enough room  to turn the pancakes. Cook until they are bubbly around the edges
and the top surface is beginning to look slightly dry, 2 to 3 minutes.

Turn them over and continue to cook until the pancakes are golden on the bottom and just cooked through, 1 to 2 minutes. Place on a warm plate and cover lightly with aluminum foil while you cook the remaining pancakes.