Blueberry Pancakes

These pancakes were made in dedication to a fading summer here in Georgia.

Almost gone is the season of many an hour of frolicking on the beach in a teeny bikini...which I never did. 'Tis a time of farewell to cruise ships, Hawaiian sunsets, and pictures of said Hawaiian sunsets posted on facebook from those who actually went. I will miss the stifling Georgia humidity...NOT. (Amen to that.) Nor will I miss the mosquitoes, tan lines, and friends going away on internships/vacations/summer school.

What I will miss are the brilliant sunshine and the boundless energy of summer. The freshest, ripest, juiciest berries and mangoes and lemons and watermelons at the farmer's market. Children in sky blue T-shirts for their VBS. Outdoor barbecues and extras for everyone. The cool evening wind grazing the edges of my running shorts at the local park. The sense of the days bringing something unexpected, exciting, thrilling.

I made these pancakes with the best of summer in mind.

They're packed with plump blueberries and a little bit of semisweet chocolate to balance out the tartness. Topped with extra berries, bananas, crisp nectarines, and a drizzle of honey, these pancakes are what a good summer should be: breathtaking and memorable.

This is the sky I'd like to see every day.

 These are the shoes I want to keep laced on for as long as possible.

And these berries are the ones I want in the most scrumptious pancakes.

Nothing much to pancakes, by the way.

Just mix...

Scoop a small amount onto heated pan...

(It's a good idea to use the 1/4 cup measure as a scoop....)

Flip...

Eat the first pancake...as a taste test, of course...

Completely love it, then make a whole stack.

This is doable.

Believe it!



Blueberry Pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 Tbsp brown sugar
• 1 tsp coarse salt
• 1 Tbsp flaxseed
• 2 3/4 tsp baking powder
• 1 large egg, lightly beaten
• 1 cup whole milk
• 2 Tbsp unsalted butter, melted
• 1/2 tsp vanilla
• 3/4 cup fresh blueberries
• 1/4 cup semisweet chocolate chips

Directions:

1. In a large bowl, whisk together flour, brown sugar, salt, baking powder, and flaxseed. Make a well in the center of the flour mixture. Add in the egg, milk, butter, and vanilla extract. Whisk from the center, slowly incorporating the flour. Very gently add in the blueberries and chocolate. Rest the batter for 10 minutes.
2. Heat a large well-seasoned cast-iron skillet or favorite griddle over medium-high heat. Coat the griddle with either butter or cooking spray and immediately pour in 1/4 cup of batter for each pancake. (Make sure to scoop from the bottom to get the blueberries and chocolate.)
3. When bubbles rise to the surface, flip the pancakes, and cook until the bottoms are golden and the centers are cooked. (Cooking times vary depending on size of pancake, type of pan, and heat, so gauge the most appropriate timing for your pancakes.)
4. Test the first pancake and make any adjustments to the batter (salt, milk, chocolate, etc.), if needed. 
5. As the pancakes come out of the skillet, place them on the warm platter in the oven until ready to serve. Or if you're like me, just gobble them up as soon as they leave the pan.

Adapted from Martha Stewart