It’s blueberry time in the Smokies. And several “You Pick’em” berry farms — like the one above in the Whittier community — should have plump, sweet berries from now through late summer.

Want to make something special with your berries? Try this Blueberry Buttermilk Pancake recipe provided by the Folkestone Inn Bed & Breakfast.

Blueberry Buttermilk Pancakes
Makes twelve 1/4 cup pancakes, four servings

1-1/2 cups flour
1/2 tsp. salt
2 Tbs. granulated sugar
1/2 tsp. baking soda
1 tsp. baking powder

1 egg, beaten
1-3/4 cups buttermilk
2 Tbs. vegetable oil
1 cup fresh or frozen blueberries

Sift together flour, salt, sugar, baking soda and baking powder. In a separate bowl, combine the egg, buttermilk and oil. Add liquid ingredients to the dry ingredients, stirring as little as possible (only until combined). Stir in 1 cup blueberries.

Heat griddle to 375 degrees F. Brush with oil or melted butter. Pour 1/4 cup of batter to make each pancake. Cook until edge of each pancake loses its gloss, then flip. Uncooked batter can be placed in the refrigerator for the next day. (Recipe can be doubled)