BLUEBERRY BUTTERMILK PANCAKES

1 c. sifted .flour
1 tbsp. white sugar
½ tsp. salt
½ tsp. baking powder
1 egg, beaten
1 c. (or more) buttermilk
2 tbsp. melted butter
1 c. blueberries maple syrup or whipped cream & blueberries

Sift together dry ingredients. Combine egg and butter milk in a medium sized bowl. Add dry ingredients and mix well. Stir in butter and blueberries. If you wish thinner cakes rather than fluffy ones add up to an extra 1%a c. of buttermilk.

Heat lightly oiled griddle or skillet. Griddle is hot enough when a few drops of cold water sputter and bounce off surface. Drop batter by spoonfuls onto griddle. Cook until bubbles form on top surface and then flip and cook other side. Serve with syrup or sweetened whipped cream and extra blueberries. Makes 10 small pancakes.

Fran Olafson
Winnipeg, Manitoba

BLUEBERRY DUMPLINGS

3 pints ripe blueberries
1 c. water
1 c. sugar
1 ½ tbsp. butter

Combine in saucepan and let sit while preparing dough.

2 c. flour
3 tbsp. sugar
1 tsp. Salt
1 egg
3 ½ tsp. baking powder
milk

Sift dry ingredients into mixing bowl. Add egg, mix well. Add enough milk to make a stiff batter.

Put blueberry mixture on stove and bring to a boil. Drop dumpling batter. a spoonful at a time into the boiling mixture. Cover with lid and cook for 15 - 20 Minutes. Serve with cream. ice cream. or whipped cream.

BLACKBERRY PIE

(Blueberries, Raspberries or Strawberries can be substituted)

5 c. blackberries
3 tbsp. cornstarch
1 c. white sugar
¾ c. water
1 tsp. lemon juice
baked 9" pie shell
1 c. whipping cream

Crush and sieve 1 c. of the blackberries to remove seeds. Combine cornstarch. sugar. sieved berries and water. Cook over medium low heat until thickened and clear. About 10 minutes. Cool slightly. then add the lemon juice and remaining berries. Mix lightly arid pile into the baked pie shell. Cool and chill. At serving time whip cream and garnish pie.