The Cooking Chronicles: Blueberry Dreams

Like Isabelle, I’ve been dreaming of the fruits of summer – luscious raspberries, lip-staining strawberries, fragrant peaches. I’ve been making do with apples, bananas and (a lot of) grapefruit, but I just can’t wait for the warm-weather treasures.

So instead of our usual breakfast sandwich (a variation of this) on the last few weekends, I’ve been involving the ever-versatile blueberry. Last year, I ran out of my supply of frozen BC blueberries in a few weeks time – this year, I have good intentions to freeze a great deal more. There’s nothing more satisfying than being able to enjoy fruit reminiscent of breezy summer days in the middle of winter, especially in a recipe that breathes life back into them.

Blueberry Buttermilk Pancakes

I’m not sure why it took me so long to try buttermilk pancakes, but there’s no going back now. Fluffy, light, and a recipe that requires no more effort than any other from-scratch batter, I think we’ve found our go-to pancakes! (I should say, unless someone can hack the Clinton St. Baking recipe – best pancakes I’ve ever had.)

Blueberry Buttermilk Pancakes

Blueberry Corn Muffins

I usually save muffin making for evening downtimes, but a recipe for blueberry corn muffins suggested that I serve them warm for breakfast. The cornmeal seemed like an unusual but intriguing ingredient, and ended up adding a distinct sweetness and crunchy texture to the muffins. Oh, and the muffins were great at room temperature also.

 Blueberry Corn Muffins

Bring on the fresh blueberries!

9 thoughts on “The Cooking Chronicles: Blueberry Dreams

  1. One way you can get even lighter pancakes is to separate the eggs, mix-up the whites to soft peaks with an electric mixer and fold them into the batter as the last step. The egg yokes can be added to the other liquid ingredients. I think this is similar to the New York Clinton St. approach if I remember correctly from their appearance on Bobby Flay’s Throwdown program. I’ve tried this with pretty good results.

  2. Jim stole the secret of my pancakes. I need that extra lightness because I use half white / half whole wheat flour. And I skip the sugar, especially when I’m adding fruit to the pancakes.

  3. You were on a roll! I have to post my recipe for pancakes, too. Yours look yummers! I have a few student cooking posts not completed… one yet for Portabelo Market on Nodding Hill, one with Maria and I baking bread with red fife wheat – one with mom making her angelfood cake and on and on…
    but, I am thrilled to see you baking and making. Good isn’t it?
    I love cornmeal. Not Vanja – but he won’t eat muffins, anyway. For a tea muffin, try the Best of Bridge Lemon Blueberry. It is a family favourite.
    XO
    Valerie

  4. I just wrote about kale, but I too am longing for summer fruit, and blueberries are my favourite of them all. Your pancakes look perfect – really nice and fluffy. And the recipe looks like it makes a lot, which is essential – cold, plain leftover pancakes are always the best part for me!

  5. Oh, also, I agree with Jim and Erik about whisking the whites – learned that from Nigella’s recipe for ricotta hotcakes. But the buttermilk in these probably means it isn’t necessary.

    – Rachel

  6. Did you see that Fatburger is going to open a location in Edmonton City Centre?

  7. Jim and Erik – I think I did see that episode, but your comments just reminded me of that technique.

    Valerie – sometimes life comes first :). Look forward to reading your posts, especially your baking adventure with Maria!

    Lafille – agreed, leftover pancakes are great! I love warming them in the toaster the next day.

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