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July 28, 2008

Martha’s Wild Maine Blueberry Pancakes

This season Isle au Haut has more blueberries than I have seen in 50 years. They are growing everywhere. The hikers are enjoying a great treat on every trail.

This brings back fond memories of my children heading out every morning for the great blueberry expedition, promising enough berries for at least 3 or 4 pies, and a very large mound of the most delicious wild blueberry pancakes in the world.

By the time they arrived back home the only blue I saw was their teeth
and a large blue ring around their lips. Maybe they had a dozen or so
lonely blueberries in their basket.

Fortunately, I managed to have a few blueberries hidden away, in
anticipation of the return of the troops, which I slipped into the
batter. Everyone ate the pancakes, saying they were the best ever, and
making plans to go out again the next day, bringing back even more


Wild Maine Blueberry Pancakes

4 large eggs
2 cups milk
4 Tablespoons (½ stick) unsalted butter, melted
1¼ cups unbleached all-purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
½ teaspoon salt
1 cup wild Maine blueberries, rinsed
Unsalted butter
Maple syrup, preferably from Maine or Vermont, slightly warmed

1. Separate the eggs, placing the yolks in one medium bowl and the
whites in another bowl. Whisk the egg yolks with the milk and melted
butter. Using an electric mixer, beat the egg whites to soft peaks.
In a large bowl, whisk together the flour, sugar, baking powder, and
salt. Make a well in the center of the dry ingredients and add the
egg/milk mixture. Whisk together gently just until blended. Don’t worry
if a few lumps remain; they will work themselves out. Fold in the egg
whites and gently stir in the blueberries.
3. Preheat a lightly
greased griddle or heavy skillet over medium heat. Ladle out the batter
to form 3-inch pancakes. Cook until bubbles appear on the top, 1 to 2
minutes, then flip and cook until golden brown on the bottom, about 1
4. Serve with butter and warm maple syrup.

Note: The unbleached flour in this recipe adds a slightly toasty,
rich flavor. Since unbleached flour usually absorbs more liquid, if you
make these with bleached flour, add about 1 tablespoon more flour to
the recipe.

Serves 6 (Makes about 40 pancakes)

Martha Greenlaw is a cookbook author, MF&L columnist, and Isle au Haut resident.


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