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easy penne alla vodka, broccoli
crockpot chicken enchilada soup
garlic sizzling shrimp, snap peas herbed cheese buttermilk biscuits
flat iron steak with red wine sauce, baked potatoes, green beans
bbq chicken thighs, skillet corn
pulled pork tacos with sweet chili slaw, black beans
Jap Chae

Monday, June 8, 2015

Blueberry Buttermilk Pancakes

Blueberry Buttermilk Pancakes
Now that Miss F is home for the summer, there is more time in the morning for making breakfast. One of her favorite breakfasts, besides the breakfast tacos her dad makes, is pancakes. She loves them, but refuses maple syrup. She prefers to dip them in chocolate syrup. She will also dip the bacon from her breakfast tacos in the chocolate syrup.  This is a great time of year for berries and we had a gorgeous pint of blueberries that were perfect for pancakes.  This recipe is adapted from Martha Stewart. 
Blueberry Buttermilk Pancakes

1 ¼ cups flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon coarse salt
1 ½ cups buttermilk
2 eggs
2 tablespoons butter, melted
1 ½ cups blueberries

In a large bowl, stir together the flour, brown sugar, baking powder and salt. In a two cup measure, whisk together the buttermilk, eggs and butter. Stir the buttermilk mixture into the flour until just combined. Gently fold in the blueberries. Heat a large skillet or griddle over medium heat, grease it with shortening. Scoop ¼ cup of batter for each pancake into the skillet. Cook until bubbles form in the batter, then flip over and cook the other side for 1 to 2 minutes more. Serve immediately.
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