Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

blueberry picking.

blueberry picking | photo by: Karen Covey

This time of year in New England is perfect for blueberry picking and over the weekend my friends and I headed out for what has now become an annual event. Armed with bright yellow buckets, we headed out in search of our perfect berries. About an hour later, our buckets were full, the bottoms of our shoes were covered with mashed blueberries and our fingers were tainted a subtle shade of blue from the berries, but we were happy. We had 15 pounds of blueberries among us. Talk quickly began about all of the things we would make: pies, scones and cheesecakes would top the list. Our enthusiasm was infectious and the drive home couldn’t be fast enough.

blueberry picking bowl | photo by: Karen Covey

blueberry picking pancakes | photo by: Karen Covey

Aside from right out of the bowl, one of my favorite ways to eat blueberries is in pancakes. Blueberry pancakes have long been my standing order at breakfast and during college, many a late night diner runs as well. But it wasn’t until recently that I started making them from scratch. I thought that if I liked them this much, why not. The ingredients are all pantry items and really don’t talk any longer to make than a mix from a box.

This recipe uses equal parts regular and whole-wheat flour. I like the texture of both of the flours in here and the fact that is makes them a bit healthier is a plus for me. The batter is thick so don’t worry; it’s not as thin as a boxed mix but the pancakes come out light and fluffy anyway. And with fresh blueberries folded into the mix, these pancakes are a perfect way to enjoy them.

homemade blueberry pancakes

I prefer to fold the blueberries right into the batter but just be sure to do it carefully or they will break and turn the batter a shade (or two) of blue. Folding in the egg whites helps to keep them light and fluffy.

1/4 cup plus 2 tablespoons flour
1/4 cup plus 2 tablespoons whole-wheat flour
1 1/2 tablespoons baking powder
1 1/2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, divided, plus extra for serving
1 egg
1/2 cup plus 2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup fresh blueberries
Maple syrup, for serving

1. In a medium bowl, combine flours, baking powder, sugar and salt.
2. In a small saucepan, melt 2 tablespoons butter. Set aside.
3. Separate egg yolk and egg white into two bowls. Using a hand mixer, beat egg white until stiff peaks form. Set aside.
4. To bowl of flour, add egg yolk, milk and vanilla. Add cooled melted butter and stir to combine. Fold egg whites into batter, mixing well to incorporate. Carefully fold in blueberries.
5. In a non-stick pan, heat remaining 1 tablespoon butter over medium heat. Using a ladle, spoon out batter into pancakes, taking care not to overcrowd pan. When small bubbles start to form on top of pancake, flip and continue to cook until lightly golden brown. Repeat with remaining batter if necessary. Transfer to a serving plate and top with butter and maple syrup and serve warm.

Makes approximately 2-3 pancakes.


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