Blueberry Pancakes al fresco

One of the most delicious ways to enjoy fresh summer blueberries (aside from just popping them into your mouth!) is to make pancakes out of them. Something about the heat of the griddle makes the blueberries fantastically sweet & oozy, and turns them deep purple.

If you're planning a yummy weekend brunch, just take a minute the night before to prepare the following, and cooking the pancakes in the morning will be a snap!

The night before:
-mix together 2 cups whole wheat flour (I use whole wheat pastry flour which is light & fluffy) with 2 cups buttermilk or soured milk. Cover the bowl tightly with plastic wrap and leave it in a WARM place (the warmer the better! a little warmth helps the good bacteria get to work on breaking down the flour, and helps the pancakes rise well and be light).

In the morning, simply add the following:
-2 eggs
-1 tsp. baking soda
-2 tbsp. shortening, like melted butter, lard, or unrefined coconut oil (I generally use coconut oil for baking)
-3-4 tbsp. sweetener (maple syrup, honey, or succanat which is a healthier unrefined form of sugar)
-a pinch of sea salt
-2 cups of fresh blueberries, rinsed and very well-drained

If you have an electric griddle and a terrace or patio be sure to enjoy the pancakes al fresco! This recipe makes about 16 medium pancakes; serve with plenty of butter and maple syrup, if desired (the blueberries are sweet, so I don't find syrup necessary, but Hugo does). Bon appetit!