The gates to summer shut fast this year at the end of May. My favorite season just didn’t happen. Well, it happened, but I did not partake in it much.
Luckily at the eleventh hour I had a chance to salvage the summer with a visit to Maine to celebrate a friend’s birthday with a lobster feast. That’s the beautiful thing about New England in summer. Nature just screams at you all day long if you can manage to put yourself in it. And it is very healing.
A celebratory lobster feast with wonderful friends was just the ticket. So I am rallying with this list—ideas for next year.
1. Eat more ice cream.
2. Have a lobster feast before the season ends.
3. Put my toes in the water.
4. Put my toes in the sand, and then swim in the water.
5. Have people over.
6. Use my camera often.
7. Be lazier.
8. Read for non-self-improvement purposes.
9. Worry less.
10. Eat more pancakes.
Which leads me to share this recipe. Blueberries are still around here and there for a few more weeks, especially up north (and of course, frozen berries would hardly be considered a cheat.) And even though I missed the deadline to share this recipe for the weekend, you can make them any time you please. They only involve one bowl and a bit more measuring than a mix, worth the effort on a weekend morning. So leave the box in the cupboard, and partake in a classic New England combo: cornmeal, blueberries, and pure maple syrup. Invite some friends over for breakfast. The pancakes won’t cure what ails you, but they sure will cheer you up for an hour or two.
Cornmeal blueberry pancakes
Makes 16 4-inch pancakes
1 cup cornmeal
1 teaspoon salt
1 cup boiling water
1 cup milk
3 tablespoons honey
1 teaspoon vanilla
3 tablespoons melted butter
1 cup flour
2 teaspoons baking powder
2 cups blueberries
Vegetable oil (for the pan)
1. Stir cornmeal, salt, and boiling water together in a mixing bowl. Let stand 10 minutes.
2. Beat milk, eggs, honey, vanilla, and melted butter together with a fork in a 2-cup measuring cup until combined. Pour over the cornmeal. Add the flour and baking powder to the bowl, and stir with a whisk just until ingredients are well combined.
3. Set a pancake griddle or large, seasoned skillet over medium heat. Spread about 1 teaspoon vegetable oil over the bottom of the pan, and wipe out the excess with a paper towel. When the pan is hot, drop batter by 1/4 cupfuls into the skillet. Sprinkle each pancake with 2 tablespoons blueberries. Cook until pancakes bubble on top and bottoms are browned. Turn over, and cook until golden brown. Serve immediately. Repeat with remaining batter and blueberries, adding more oil to the pan as necessary. If batter thickens as it sits, stir in a little more milk to bring it to the desired consistency.