The real secret ingredient: In a little piece of heaven, known as Downeast Maine, grows the sweetest fruit, the Maine Wild Blueberry. You may have seen them in a Dean and Deluca or Whole Foods… Be not fooled! Those berries were raked or worse yet mechanically harvested. Just as lobster is best pulled out of trap and thrown in your pot directly, so too must these berries be picked by hand, combed over whilst drinking tea at the kitchen table. For the taste is far sweeter when you’ve donned your boots, wandered out into the field, and found them wild, as God intended.
Tingy's Downeast Blueberry Pancakes (base recipe: Griddle Cakes from Joy of Cooking)
The night before pick over & clean berries. Pat dry & cover with paper towel
Sift onto a piece of waxed paper
1 1/2 c flour
Put sifter over mixing bowl, lift paper & pour into sifter.
Re-sift flour with
1 tsp salt
1 3/4 tsp bkg pwdr
In the morning
Melt 3T butter in microwave
Add 1 c milk & 2 eggs; beat slightly with fork
Heat large cast iron pan on medium heat, melt about 3T of Crisco in pan, flick a few drops of water in the pan.
Quickly Mix liquid ingredients into dry with wooden spoon. DO NOT OVERSTIR!! Batter should remain lumpy. DO NOT ADD BERRIES INTO BATTER!!
When water starts to pop, pour 1/4 c-1/3 c pancakes into pan. Add a handful of berries to each pancake in the pan. (The point is for the berries to sit on the surface of the pancake when flipped; therefore they will get sweeter in the heat & burst.)
When the pancakes get a lot of evenly distributed air bubbles on the top, flip the pancakes. Let cook another minute before removing to a platter.
Serve these with a lot of butter melted on each & a couple tsp of granulated sugar sprinkled over each. NO, let me repeat, NO SYRUP!!
Add more Crisco before making the next batch.