season berries) are completely lacking in flavor. Unless
you’re picking blueberries yourself or have access to a
great local source, I’d suggest going with frozen in most
applications, particularly cooked ones, where texture is not
as much of an issue. The one drawback to be aware of: they
leach color, staining everything in their path purple. The
trick with pancakes is to add them after you’ve ladled the
batter onto the griddle. You don’t even have to scoop more
batter on top of them—they’ll get swaddled like little blue
babies in the pancake batter.
Sprinkle 1 to 2 tablespoons thawed frozen blueberries on
top of each pancake as soon as you ladle them onto the
griddle and proceed as directed.