Fresh Blueberry Pancakes with Blueberry Basil Sauce

I pretend to know what's in season when I'm at the farmers market.  I fake it until I make it at least. So far I've come to the conclusion that whatever is on sale is in season because they have the most of it to sell.  Lately, blueberries have not only been sweet, but on sale! Usually they don't last long in my possession but this past weekend I saved some blueberries for blueberry pancakes and taking a nod from my favorite blueberry basil lemonade du jour I made a zippy sauce to go with them (and the leftovers are delicious over greek yogurt by the way).



Ingredients for pancakes

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tablespoons butter, melted (plus extra for the pan)
• 1 cup fresh blueberries

Ingredients for blueberry basil sauce

• 1 pint fresh blueberries
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 tablespoons fresh lemon juice
• 1 handful basil leaves, chiffonade

Make the pancakes!

1. In a large bowl, sift together the flour, baking powder, salt and sugar.
2. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
3. Fold in the blueberries to the pancake batter.
4. Heat a non-stick frying pan over medium high heat, add a teaspoon butter
5. Use a 1/4 cup measure to scoop the batter onto the pan.
6. Cook until the edges of each pancake forms small holes & the edge looks almost dry & then flip with a spatula.
7. Brown on opposite side.
8. Serve hot with blueberry basil sauce.

Make the blueberry basil sauce!

1. Bring blueberries, sugar, vanilla and lemon juice to a  boil over medium heat in a small sauce pot.
2. Reduce heat and let simmer for 15 minutes until the sauce thickens.
3. Remove from the heat and stir in the basil.