It’s something we look forward to every summer —blueberry season — and it’s finally here. Ninety-five millions pounds, that’s the estimate of this year’s Maine wild blueberry commercial harvest. Whether you are enjoying some of that bumper crop of wild blueberries, highbush blueberries or are working with frozen berries from the freezer section, there are plenty of treats that call for blueberries. Here’s an easy recipe for hearty oatmeal pancakes that we often serve for dinner. Rich and satisfying, they go together quickly.

Blueberry Oatmeal Pancakes

1 1/4 cups oats
1 cup all-purpose flour (can be half whole wheat if desired)
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups plain yogurt or buttermilk
2 large eggs
1/4 cup canola oil
1/8 teaspoon nutmeg
1 1/2 cups fresh (or frozen) blueberries

In a medium-sized bowl, combine dry ingredients. In a small bowl combine the yogurt, eggs and canola oil. Stir in nutmeg and combine with dry ingredients just to moisten dry ingredients. Add blueberries last, folding in carefully.

Using a quarter cup measure for each pancake, grill at medium-low heat until bubbles form on top. Turn and continue to cook slowly until set and browned. Serve with butter, maple syrup or raspberry jam. Makes about 10 medium pancakes.

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