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Blueberry pancakes showcase garden gems

Recipe: Blueberry sour cream pancakes with homegrown blueberries

Blueberry pancakes on a plate
These pancakes feature homegrown blueberries.
(Photos by Debbie Arrington)

My four blueberry plants have finally started bearing enough fruit to actually make something!

Anyone who has tried to grow blueberries in Sacramento understands the high cost of this spring fruit.

Every blueberry is like a precious little gem, tickled off of clusters one by one by hand. That allows the green berries more time to mature, but also means the plants need to be monitored almost daily. (Otherwise, birds may take all the ripe ones.)

Usually, my blueberries get eaten immediately in the garden; with only one or two ripe ones a day, why not? But this spring, my Sunshine Blue bush produced beautiful, large blueberries that were too numerous to just nibble. When my harvest measured 1 cup, it was time for blueberry pancakes.

Sour cream gives these thick pancakes a rich, soft texture that’s a perfect cushion for the delicate blueberries. They’re sweet enough that syrup is optional (but really good).

Blueberry sour cream pancakes
Makes 7 to 8 (5-inch) pancakes
Blueberry bush
Blueberries ripen on a Sunshine Blue bush.

Ingredients:

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup sour cream
¼ cup milk
1 large egg, lightly beaten
2 tablespoons vegetable oil or butter, melted and cooled
1 teaspoon vanilla
1 cup blueberries, washed with any stems removed
Butter for grill

Instructions:

In a large bowl, sift together flour, sugar, baking powder, baking soda and salt.

In a smaller bowl, mix together sour cream and milk. Add egg.

""
Flip the pancakes when small bubbles
start to appear on the surface.


Blend sour cream mixture with dry ingredients just until combined. Add oil or melted butter, then vanilla. It will be a thick batter but still can be poured from a spoon; add a little more milk if needed.

Pick over blueberries to remove any stems. Gently fold blueberries into batter.

Heat pancake grill or frying pan to medium. Melt butter to cover the cooking surface. Ladle batter onto grill, allowing about ¼ cup of batter per pancake. Each pancake will expand; space them well apart.

Cook until little bubbles start to appear on the surface of each pancake, about 3 to 4 minutes. Flip and cook until done, about 2 more minutes. Pancakes should be golden on each side.

Serve immediately with more butter and syrup or dusted with powdered sugar, if desired.

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Garden Checklist for week of Feb. 16

Take advantage of this nice weather. There’s plenty to do as your garden starts to switch into high gear for spring growth.

* This is the last chance to spray fruit trees before their buds open. Treat peach and nectarine trees with copper-based fungicide. Spray apricot trees at bud swell to prevent brown rot. Apply horticultural oil to control scale, mites and aphids on fruit trees.

* Check soil moisture before resuming irrigation. Most likely, your soil is still pretty damp.

* Feed spring-blooming shrubs and fall-planted perennials with slow-release fertilizer. Feed mature trees and shrubs after spring growth starts.

* Transplant or direct-seed several flowers, including snapdragon, candytuft, lilies, astilbe, larkspur, Shasta and painted daisies, stocks, bleeding heart and coral bells.

* In the vegetable garden, plant Jerusalem artichoke tubers, and strawberry and rhubarb roots.

* Transplant cabbage and its close cousins – broccoli, kale and cauliflower – as well as lettuce (both loose leaf and head).

* Indoors, start peppers, tomatoes and eggplant from seed.

* Plant artichokes, asparagus and horseradish from root divisions.

* Plant potatoes from tubers and onions from sets (small bulbs). The onions will sprout quickly and can be used as green onions in March.

* From seed, plant beets, chard, lettuce, mustard, peas, radishes and turnips.

* Annuals are showing up in nurseries, but wait until the weather warms up a bit before planting. Instead, set out flowering perennials such as columbine and delphinium.

* Plant summer-flowering bulbs including cannas, calla lilies and gladiolus.

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