This recipe is dedicated to my grandmother who taught me the blessings of the abundance of wild foods waiting to be foraged and enjoyed.

The berries in this recipe were hand picked from the beautiful Hatcher Pass.  They are a mixture of high bush and lowbush blueberries as well as crowberries.

Buttermilk Pancakes with Blueberry Sauce

For the pancakes,

2 eggs

2 cups buttermilk

1/2 cup milk

2 teaspoons butter, melted

1/4 teaspoon salt

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

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Whisk the eggs, buttermilk, milk, melted butter, and salt in a medium bowl.  Add the dry ingredients and whisk just until combined.  (Mixture may be a little lumpy but do not over mix.)

Cook in a lightly buttered pan over low heat until bubbles form, then turn and cook the other side until lightly brown.  A couple minutes per side.  Serve warm.

*The above recipe is a Swedish style pancake.  

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For the Blueberry Sauce

4 cups frozen blueberries

2 cups granulated sugar

2 teaspoons lemon juice

Place the blueberries, sugar and lemon juice in a medium saucepan, over medium high heat. 

Stir until combined and boiling.  Turn down the heat to a high simmer and cook for 15 minutes stirring occasionally. Pour liquid and berries into a blender, and blend on high for 1 minute. The sauce will thicken after blended. Serve warm.

*This blueberry sauce can be preserved using the open kettle canning method for 15 minutes.