Friday, September 5, 2008

Little Blue Candy

Fig. 1. Spread the blueberries out on a cookie sheet, use a piece of brown paper to help prevent sticking.

It’s come to my attention that some readers feel my articles are too long; well I’m listening, so in keeping with the diminutive let’s talk about blueberries.
The plump blueberries, which are found in and around Montreal, are cultivated. The small, sweet berries, which hail from Lac St-Jean and Abitibi, grow wild, and, in my opinion, taste better.

Blueberries freeze very well (just look at the wide variety of Europe’s Best berries in supermarket freezers.) Spread the blueberries on a cookie sheet lined with brown paper and place in the freezer. Store in ziplock bags removing as much air as you can.
Although there are countless ways to use blueberries, what I propose is that you try them “au naturel”. The small wild blues are like candy. (I know the article is a bit late for blueberries but you can still find some at the Jean Talon Market.) And they’re excellent frozen; just add them to your cereal, yogurt or ice cream.
But for those of you who love the recipes, here’s my favourite blueberry pancake recipe from Canadian Living magazine.

Fig. 2. These flapjacks are thick and fluffy.

Flip-Over Blueberry Pancakes

Makes 14 pancakes


-1 ½ cups all-purpose flour
-1 tbsp granulated sugar
-1 tbsp baking powder
-1/2 tsp salt
-1 ½ cups milk
-1 egg
-1 cup frozen blueberries
-1/4 cup vegetable oil


-In large bowl, whisk together flour, sugar, baking powder and salt. In separate bowl, beat together milk, egg and 3 tbsp of the oil. Pour over dry ingredients and mix just until combined. Once the batter comes together, fold in the frozen blueberries.
-Lightly brush non-stick pan with some of the remaining oil; heat over medium heat. Using ¼ cup per pancake, pour in batter. Cook until bottom is golden and bubbles break on top, 1 ½ to 2 ½ minutes. Turn and cook until bottom is golden.

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