We used Fairview’s Best organic whole wheat flour from John’s Farm. Available at Whole Foods.

Makes 12–16 pancakes

1½ cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
3 tablespoons sugar
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
Grated zest of 1 orange
2¼ cups buttermilk
4 tablespoons unsalted butter, melted, plus more for griddle and for serving
2 cups fresh blueberries
Blueberry syrup, for serving (recipe follows)

Heat griddle to medium-high. Heat oven to 200°; place a baking sheet in the oven. Whisk together flour, baking powder, baking soda, salt, sugar and cinnamon in a medium bowl. Add eggs, orange zest, buttermilk and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining ½ teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a ladle, spoon about ½ cup onto the griddle in puddles that are roughly 2 inches away from one other. Scatter with berries. When pancakes have bubbles on top and are slightly dry around edges, about 2½ minutes, flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heated baking sheet in oven. Serve warm.


Makes about 4 cups

Homemade fruit syrups taste more like fruit than sugar, and are not as thick or cloying as the supermarket variety. This recipe makes more than you’ll need for breakfast, but this gorgeous-hued concoction will keep for 6 months in the refrigerator.

1½ pounds blueberries (5 to 6 cups)
2 cups sugar
6 (1-inch) strips of lemon zest, removed with a vegetable peeler
¼ cup fresh lemon juice

In a large saucepan, combine the blueberries with 2 cups of water. Crush the berries slightly with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes until the berries start to burst. Strain the juice into a clean saucepan, pressing hard on the solids to extract all of the juice—you should end up with about 2½ cups of juice. Discard the solids.

Add the sugar and lemon zest and bring the mixture to a boil, stirring to dissolve the sugar. Reduce to a simmer and cook until the mixture thickens, about 20 minutes. Stir in the lemon juice and let the syrup cool. Discard the lemon zest before pouring the syrup into clean bottles or jars. Seal and refrigerate for up to 6 months.

Comments are closed.