Blueberry Lemon Pancakes

2 tablespoons unsalted butter
1 1/2 cups all-purpose flour
2 heaping teaspoons baking powder
1 teaspoon sugar
Pinch salt
1 1/3 cups milk
2 eggs
The zest of 1 lemon
3/4 cup dried blueberries
Butter, for frying pancakes
Best quality maple syrup

Melt the butter and set aside to cool slightly.

In a large, wide-necked measuring cup, measure out the flour and add the baking powder, sugar and salt. Stir to combine.

In another cup, measure the milk, beat in the eggs and then the slightly cooled butter, and pour the liquid ingredients into the dry ingredients, whisking as you do so. Then gently fold in the lemon zest and blueberries.

Now, heat either a griddle or nonstick frying pan, smear with a small bit of butter and then start frying. I just pour small amounts straight from the cup (but you could use a 1/4-cup measure if you prefer) so that you have wiggly circumferenced disks. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.

Or use a blini pan and, as just described, turn when the bubbles break through to the uncooked surface. There is a Russian saying to the effect that the first pancake is always botched, so be prepared to sacrifice the initial offering to unceremonious stove side gobbling.

Pile the pancakes onto plate, and dribble or pour over, depending on greed and capacity, that clear, brown, woodily fragrant syrup.


- Erin Cooks