Wild Maine Blueberries are cooked with pure cane sugar and lemon juice to a rich delightful jam. Wild Blueberry Jam is great on toast or biscuits, as an ingredient in stuffed French toast, grilled peanut butter and jam sandwiches, and as an ingredient in cake icing and filling.

Blueberry Buttermilk Pancakes

• 2 c. all-purpose flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 large eggs
• 2 1/2 c. buttermilk
• 1/4 c. butter or margarine, melted
• 1 (10 oz..) jar of Wild Blueberry Jam

Directions:

In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries, or blueberry jam. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350 degrees). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200 degree oven for up to 15 minutes.