Wild Blueberry Spelt Pancakes

Serves 6

Like native strawberries, wild blueberries are one of those fleeting New England fruits that remind us to cherish every bit of summer. They’re much smaller than the cultivated variety, but bursting with more intense sweet-tart flavor. Pints of the tiny gems can be found in specialty produce markets and farm stands this month. Or, if you’re lucky, you have a secret spot where you can forage your own. Spelt flour, milled from an heirloom whole grain, enriches these traditional pancakes with a subtle nutty flavor. Serve with real maple syrup, soft butter, and extra berries.

4 tablespoons unsalted butter, plus more for serving

1 cup spelt flour

1 cup flour

1 teaspoon baking soda

1 teaspoon salt

2 eggs

2 ½cups buttermilk

Vegetable oil (for pan)

1½ cups fresh wild blueberries

1. In a small saucepan, melt the 4 tablespoons butter and allow to cool.

2. In a large bowl, whisk together the flours, baking soda, and salt.

3. In a medium bowl, whisk together the eggs and melted butter. Add 2 cups of the buttermilk and whisk to combine.

4. Add the buttermilk mixture into the flour mixture and stir with a wooden spoon to combine. Add the remaining ½ cup buttermilk gradually and stir until you reach a pourable consistency.

5. While the batter rests, heat a cast iron skillet or griddle over medium heat and brush with a little vegetable oil. When the skillet is hot, pour ¼ cup batter for each pancake, scatter with a handful of blueberries, and flip when bubbles begin to form. Repeat with the rest of the batter.

By Claudia Catalano. Originally published in The Boston Globe.