Further affirmation that summer is here… it’s berry season.
Hello, Pacific Blues!
I spent Tuesday at Underwood Farms picking blueberries with my friend, Jenn. We hit the road first thing in the morning, got our sunscreen on, and spent the morning picking away. I think it’s still early in the season so there were a lot of green berries as well, but we didn’t have any problem filling up the two-pound containers. I think if I hadn’t been so busy stuffing my face, I could have easily walked away with four pounds of the blue stuff. I was sad I forgot to bring my camera, but luckily, Jenn brought her’s. I stole her photos for blogging purposes. Thanks friend!
The farm was too cute! They have two locations – one in Moorpark where you can pick all sorts of homegrown vegetables and fruits and the one in Sovis where they have seasonal blueberries, raspberries, and blackberries. They bring in all the produce to the little farm market in front of the berry field so I picked up some amazing parsley while I was at it. They even have chickens, goats, and a hilarious looking alpaca.
We were laughing at it – I’m pretty sure we hurt it’s feelings. Poor guy.
If you live anywhere in SoCal, I highly recommend going berry-picking here. At only $3.99 a pound, they really are a steal considering they usually sell at the store for about $3 a pint. And they’re sustainably grown, local, fresh, plump, and much juicier than any supermarket blueberry.
Jenn and I agreed that these blueberries really had a BLUEBERRY flavor. Not just sweet or fruity, but that intense blueberry taste that you don’t usually get from regular berries. So flavorful. Can’t stress it enough. Tres merveilleux!
I considered making blueberry preserves but looking at them now… What a waste that would be! They’re so sweet all on their own, I don’t think there’s a reason to load them up with extra sugar. I’ve just been rapidly decreasing the size of my berry stash. Blueberry crack. Mmmmm…
I threw some into a buttermilk pancake batter for breakfast for the old man. The biggest culinary compliment in our house is when my dad approves of something. What a freaking picky eater. And… he loves these pancakes.
I tried to make ricotta pancakes for him a few weeks ago using a different recipe and he ordered me never to deviate from my original recipe ever again.
I’ve made this recipe plain and with chocolate chips, extremely versatile. I think we all agree that plain buttermilk is still our favorite, but this blueberry version is great, too. Probably because the blueberries are so awesomazing! We’re already on the last quarter of the box….. Should have picked more. Dangitall.
Fluffiest Blueberry Buttermilk Pancakes
yields 14-16 medium-sized pancakes
1 1/2 cup milk
4 tablespoons white vinegar (or replace the milk and vinegar with 2 cups buttermilk)
2 cups all-purpose flour
3 tablespoons white sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 tablespoons butter, melted
1 1/2 cup fresh blueberries
Combine milk with vinegar in a large bowl and set aside for 10 minutes to “sour”.
Combine flour, sugar, baking powder, baking soda, and salt in separate mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until only slightly lumpy. Be careful not to overmix! It’s okay to leave a few little lumps in your batter, you will have a much more tender pancake.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/2 cupfuls of batter onto the skillet. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. Cook until bubbles appear on the surface and bottom is golden, about 1 minute. Flip with a spatula, and cook until browned on the other side.
My family likes them with agave syrup and big cup of steaming black coffee.