Things got a bit crazy in the kitchen yesterday morning, thanks to a big batch of fresh blueberries.
Ya see, my BA godmother is a blueberry farmer and it’s harvest time.
She has a farm in Suipacha and she’s beyond generous. Her company is called Il Mirtilo (the blueberry in Italian) and it’s growing like crazy. You can find her and their tasty products at the Buenos Aires Market, Caminos y Sabores, Masticar, todo!
You can say they’re in the scene. She works hard and I totally look up to her in a powerful female kind of way!
Fresh blueberries on their own are dreamy and I assume we don’t need to get into the details of how good this super food is for you (considered one of the healthiest foods in the world!) but just in case check out this article here.
I like to eat them with oatmeal during the cold season and plain during the warm weather.
Also in the blender! I just brought my Vita Prep from the states (YES, I lugged that beast of a blender all the way from NOLA -> NYC -> BA) and I couldn’t be more glad.
I’m all about the blending of vegetables, herbs and fruits. Great way to give my body what it wants and deserves and a nice little booster for skin and overall awesomeness.
This recipe is nothing like that!
Sometimes a girl needs to misbehave.
Am I right, chicas?!
So I took those beautiful blueberries and threw them into pancake batter with a big maracuya, one of my favorite fruits in Argentina.
Y’all familiar with maracuya?
She’s loud, tangy and very
ugly on the outside fun!
I made some avocado toast with her a couple of months back.
Today we’re going pancake style.
Buttermilk pancakes + Blueberries + Maracuya
It’s a party. A breakfast party.
- 1 cup buttermilk
- 2 eggs
- 1 maracuya (pulp, seeds and juice)
- 1 cup fresh blueberries
- 2 TBS vegetable oil
- 100 grams butter, melted
- 1 cup + 2 TBS flour
- 4 tsp baking powder
- 4 tsp sugar
- dash of salt
Place a cast iron (or griddle) over medium heat and allow to heat while you prep your batter.
In a mixing bowl whisk together buttermilk, eggs, and oil. Add butter and whisk til incorporated then the maracuya.
In a separate bowl combine your dry ingredients and sift them into the bowl with your liquids.
Mix til everything smooths out and fold in your berries.
Don’t overwork the batter!
Once you’re ready to go add a touch of butter to your cast iron and swirl it around til your pan is lightly coated. Carefully pour the batter in and flip after the little bubbles start to pop.
These guys cook fast so don’t wonder off!
Continue with the rest of your batter and serve immediately with butter and maple syrup.