My local market has the LARGEST blueberries I’ve ever seen. It was pure blueberry bliss! I picked up two cartons, went home and immediately got to work.
First I experimented with blueberry pancakes. I had a single pancake to taste test and was pleasantly surprised how well they turned out. And, If you add an extra egg to increase the protein and almost fry it instead of cook them on a griddle, you’ll pack an extra blueberry punch and be satisfied with only one. It’s a nice balance of more protein and less carbs with a side of eggs, bacon or sausage.
The “recipe” was super simple. I used gluten free Bisquick and added fresh blueberries right before I flipped them. They were a nice treat for the carb lovers ‘round here, and got me ready for a fun weekend or holiday breakfast the next time we get a full house.
1 cup of gluten free Bisquick
1 cup of milk
2 tablespoons vegetable oil
1 teaspoon pure vanilla extract (Madagascar Bourbon Pure Vanilla is the BEST)
As many blueberries you can fix on a bubbly pancake before you flip it 🙂
In a large bowl, beat together eggs, milk and vanilla. Stir milk, egg and vanilla into flour mixture. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
I also wanted to use the mint I grew in my new herb garden so I thought the combination of a hint of mint and a blueberry reduction would go well with a family favorite: lollipop lamb chops! We eat those a lot because they’re easy, fast and satisfying. Most of the time I serve them with a side of mint jelly (nothing I’m head over heels for, but it’s a favorite to many a lamb chop lover!)
I didn’t have any of my huckleberry friends so I used Blueberries, the star of the weekend, to make these dreamy lamb chops:
Moon River Lamb Chops… Wherever you’re going I’m going your way!
12 lollipop lamb chops
6 ounces of fresh blueberries
¼ stick butter
4 mint leaves, chopped
For the reduction:
In a small saucepan melt ¼ stick salted butter and add blueberries and chopped mint leaves. Heat on medium/high heat and simmer/boil until all the blueberries pop. Reduce the heat and simmer for about 10 more minutes, stirring continuously.
For the lamb chops:
In a grill pan, heat 2 tablespoons olive oil over medium-high heat. When the oil is sizzling hot, sear the lamb chops on both sides for about 2-3 minutes total (for rare) or for about 4-5 minutes total (for medium).
It’s great to have a few trusted recipes for guests with the holidays approaching… and what better to have on hand than blueberries! You can mix them into almost anything, they’re packed with nutrients and antioxidants and they taste amazing. Blueberry season runs from May to October, so get the real deal while you can!