Maine Blueberry Memories

When the boys where little, we went on vacation in Maine. We had just bought a brand new VW Van(#2, #1 Van, Bob’s ’73 green VW camper went toes up, so we got a new one. Sound familiar?). We loaded up the kids and went to Hideaway Cabins on Long Lake, S. Princeton Maine. The cottage had three bedrooms, a bathroom, and a great room that had a kitchen at one end. We bought blueberries at a farm stand, and I made blueberry muffins or blueberry pancakes for breakfast every morning. The kids had a great time running around, playing and loafing. We took them fishing, we went to the coast and visited lighthouses. We took a day trip into Canada to visit Nova Scotia. It was one of those great family trips that was absolutely perfect.

I made blueberry pancakes for dinner tonight and all those happy memories came right back.

Chris and Dave
Dave and Chris at a water pump. Check out the shiny new van in the background!

Here’s the recipe that started it all.

Blueberry Pancakes

(sift together)
1 1/2 cups flour
3 1/2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt

Wisk together the wet ingredients into the sifted dry ingredients:
1 egg beaten until light
3/4 cup milk (room temperature)
1/2 teaspoon vanilla
3 tablespoons melted butter

add:
3/4 to 1 cup fresh blueberries
Fold everything together
If the batter is too thick, add a little water.

Heat a griddle or frying pan on medium heat, with a little butter or shortening in the pan. Drop spoonfuls of batter onto the heated pan. Cook on one side until the top is bubbly and the underside is golden brown, flip over and cook until the other side is browned. You may want to do a test before cooking the pancakes to find the best temperature. Just drop some batter on the pan and make a tiny pancake! That way you won’t burn them!

Makes about 8 pancakes, depending on how large you make them. Serve topped with butter and sugar, or syrup.

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