Chasing The August Blues

The evenings are shorter and the birds are at rest...or maybe already taking off on another migration. The geese are focused on the new mown fields down below, foraging for the long trip south. And we're making the most of the last harvests of summer. Blueberries, corn, tomatoes...but especially blueberries. By this time in August I have frozen containers of blueberries enough to get me through the winter. Pancakes, muffins and even pies. 

Let's have Blueberry Pancakes now! All the ingredients are from nearby...flour from VT, eggs, butter and yogurt from down the road, maple syrup and blueberries too. Recipe?

Buttermilk Pancakes, Adapted from Joy of Cooking, makes about 10  Sift & set aside:  1 c cake flour, 1 t sugar, 1/2 t salt, 3/4 t baking powder, 1/2 t baking soda Whisk together: 1 egg, 1c buttermilk or thinned yogurt, 2T melted butter Combine, test to check consistency and cook on a griddle. I like 5 inch pancakes stacked on my plate. Enjoy with maple syrup and friends.  Blueberry Pie Filling, from Suchele Bakers Combine:  2/3 c sugar, 1/4 c cornstarch, toss with 4 c blueberries and 1t lemon rind. Bake in a prepared pie shell with crumb topping or crust.

Blueberry Muffins, adapted from Smitten Kitchen, makes 12
Sift together: 
1 1/2 c flour, 1 1/2 t baking powder, 1/4 t baking soda, 1/2 t kosher salt, 1/2 c sugar
Combine and mix with dry ingredients:
5 T melted butter, 1 egg, 3/4 yogurt (thinned if necessary), 1/2 t almond extract
Stir in 1 1/2 c blueberries. 

Pour into prepared pan and bake for 25 minutes at 375 degrees.