The following is a recipe for pancakes with blueberries from Jersey Fresh Cooks, a cookbook available at farm markets in the New Jersey area.
The recipe was submitted by Cynthia Dunham of Princeton.
Whisk together the eggs, oil, and buttermilk. Sift and combine dry ingredients and add lemon zest in another bowl and add to buttermilk mixture. Do not over mix. Stir only enough to moisten dry ingredients. Brush vegetable oil on a heavy griddle, heat the grill, spoon the batter onto the hot griddle and add several blueberries and slices of bananas to each pancake. When edges of the pancakes are bubbly around the edges, turn and cook the other side. Serve warm with blueberry compote (recipe below).
Blueberry Compote ingredients
Blueberry Compote directions
Combine all ingredients in a heavy saucepan over medium heat. Stir frequently until sugar dissolves and mixture thickens slightly, about 10 minutes.