Blueberries are hitting their stride. They have been a regular fixture in our berry flats for a few weeks. The ones in this weeks flat are different. The acidic twangy finish is gone, replaced with a soft brambly sweetness. The texture of the berries themselves is softer and more juicy.
This morning I attempted grilled blueberry pancakes. One of my favorite breakfasts. I followed Rachel Allen’s recipe for drop scones. It never lets me down and comes together in minutes.
Sometimes I want my pancakes done yesterday. Today was not one of those days where I would be bothered to separate the eggs, whisk the whites into oblivion, and then deliberately fold them back into the batter. Pancakes on the grill was enough of a production. With a failsafe recipe I headed out with my tray loaded down with more than the essentials: fish spatula, butter, blueberries, pancake batter, plate, and coffee.
The cast iron pan was trotted out to the warmed grill to begin the process. It took a few trials to get the heat right. After that it was invigorating to be outside cooking breakfast. It felt like camping-lite.