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.
- 2 Jersey Fresh eggs, slightly beaten
- 1 cup flour
- 1 cup blue corn flour, finely ground
- 2 tsp baking soda
- 1 tsp lemon zest, finely grated
- 1 cup Jersey Fresh blueberries blueberry compote
- 1 large or 2 small bananas, sliced thin
- 2 cups buttermilk
- 3 TBS vegetable oil
- 3 TBS sugar
- 1 tsp salt
- vegetable oil for cooking
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
- 1 generous cupful of Jersey Fresh blueberries
- 1 heaping TBS cornstarch
- 1/3 cup sugar
- 1/2 cup orange juice
- 1 tsp orange zest
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.
This recipe is courtesy the New Jersey Department of Agriculture. To find a pick-your-own blueberry farm or markets carrying Jersey Fresh blueberries, visit the Jersey Fresh website at www.jerseyfresh.nj.gov.