Blueberry Cove Recipe

Prepare dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, granulated sugar, and fine salt until evenly combined and aerated.

Mix wet ingredients

In a medium bowl or large measuring cup whisk the whole milk, eggs, melted butter and vanilla extract until smooth and slightly frothy.

Combine batter

Make a well in the dry ingredients and pour the wet mixture in. Gently stir with a spatula until just combined — the batter should be slightly lumpy. Do not overmix, or pancakes will be tough.

Fold in blueberries

Carefully fold 1 1/2 cups fresh blueberries into the batter, distributing them evenly but avoiding crushing them. Let the batter rest 5 minutes while you heat the pan.

In a small saucepan combine 1 cup blueberries, 2 tbsp sugar, 1 tbsp lemon juice and 2 tbsp water over medium heat. Stir and bring to a gentle simmer. In a small bowl mix 1 tsp cornstarch with 1 tsp cold water to make a slurry, then whisk into the simmering berries. Cook 2–3 minutes until the sauce thickens slightly and some berries burst. Remove from heat and let cool slightly; it will thicken more as it cools. Taste and adjust sugar or lemon to preference.

Heat skillet

Heat a large nonstick skillet or griddle over medium heat. Brush with a thin layer of vegetable oil and 1/2 tbsp butter (or use oil only). The surface is ready when a few drops of water sizzle and dance.

Cook pancakes

For each pancake, pour about 1/3 cup batter onto the hot skillet leaving space between pancakes. Cook undisturbed 2–3 minutes until bubbles form on the surface and edges look set. Sprinkle a few extra blueberries on top of each pancake if desired. Flip and cook 1–2 minutes on the second side until golden and cooked through. Transfer to a warm plate and keep loosely tented in a low oven (100–120°C / 210–250°F) while you cook remaining batter. Re-oil the pan as needed.

Serve

Stack pancakes on plates, spoon warm blueberry compote over them, drizzle with maple syrup and dust with powdered sugar if using. Serve immediately.

Leftover and tips: Batter can be held in the refrigerator for up to 24 hours; if it thickens, thin with a tablespoon of milk. For extra flavor add 1/2 tsp ground cinnamon to the dry mix or substitute up to 1/2 cup buttermilk for the milk and reduce baking powder to 1 1/2 tsp.