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For some people, the Barista included, it doesn’t get any better than summer Saturdays, when you can bike over to the Montclair Farmers Market on Walnut Street and pick up fresh arugula. Last weekend, the market began its 12th season with a cooking demonstration by the chef at Corso 98, the nearby bistro. Every weekend: five growers, a pickler, a cheese vendor and the organic artistry of the Montclair Bread Co.
Gray Russell, environmental coordinator for the township of Montclair, tells us that leafy greens, asparagus and blueberries are in season, so we went over to Epicurious to find a blueberry pancake recipe.


BLUEBERRY WHOLE-WHEAT PANCAKES
2 cups buttermilk
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, melted and cooled, plus additional melted butter for brushing the griddle
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 teaspoon salt
2 teaspoons double-acting baking powder
1 1/2 teaspoons baking soda
3 tablespoons sugar
2 cups picked over blueberries
blueberry syrup or maple syrup: as an accompaniment
6 cups picked over blueberries
3 cups sugar
the zest of 1 lemon, removed in strips with a vegetable peeler
1/4 cup fresh lemon juice, or to taste
To make pancakes:
In a bowl whisk together the buttermilk, the eggs, and 6 tablespoons of the butter. In a large bowl whisk together the flours, the wheat germ, the salt, the baking powder, the baking soda, and the sugar, add the buttermilk mixture, and whisk the batter until it is just combined. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/3-cup measures, sprinkle each pancake with about 2 tablespoons of the blueberries , and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven. Serve the pancakes with the syrup.
To make blueberry or maple syrup:
In a large saucepan combine the blueberries and 1 1/2 cups water, bring the mixture to a boil, and simmer it, covered, for 10 minutes. Purée the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, the zest, and 3 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until a candy thermometer registers 200°F. Discard the zest, add the blueberry mixture, and boil the syrup, stirring, for 1 minute. Let the syrup cool, skim off any froth, and stir in the lemon juice. Pour the syrup into glass jars with tight-fitting lids. The syrup keeps, covered and chilled, for 3 months. Serve the syrup warm over pancakes or ice cream. Makes about 6 cups.
Makes about sixteen 5-inch pancakes.
Gourmet
July 1990
For more info on the market, 973.509.1188.

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