Lemon Blueberry Pancakes

I found this recipe on line and the name caught my eye. I only changed it a tiny bit, using all purpose flour instead of half whole wheat. The final answer...these were more crepe like, than pancake. That means, I liked them better.

The only issue I had was that the batter didn't bubble up to let you know that it was time to flip. You had to check to see if they were browning and go from there. I would say it was about three minutes each side. I used a griddle set at 350 (I tried different temps and this appeared to be the one that worked the best). If I was doing them on the stove, I'd go medium heat.

Here's what you'll need:

2 C Flour
1/3 C Sugar
1 t Sea Salt
1 t Baking Powder
1/4 t Cinnamon
2 1/4 C Buttermilk
2 Eggs
2 T Butter melted
Zest from 1 1/2 Lemons
2 1/2 C Blueberries

In large bowl mix your wet ingredients and zest until well mixed. Add the dry until just combined, a few lumps are ok, don't overmix). Leave blueberries OUT.

Heat griddle over medium heat and brush with butter (yes, I did this for this recipe instead of my handy cooking spray~I think the spray would have worked fine). Drop 1/3 C batter onto skillet and throw some blueberries on top. Gently press berries into pancakes. Cook pancakes until underside is a deep golden, reduce heat to low, flip and cook for two minutes more (I didn't reduce the heat).

Zest your lemons

They didn't bubble like normal pancakes,
Breakfast is served

Miracles for Mitch

In one week, Max and Claire will be doing their annual triathlon. If you'd like to pledge their efforts, please click on the link below. All donations are tax deductible and goes to children who have cancer.

Click here to visit my personal page.

Book

I started my summer with a good book and I'm ending my summer with one too. Easy read and a glossary in the back to help.

You can order it from Amazon for as little as $1.89 used. Thanks Amazon for the image:)

TV

Max's baseball team took first place this season and they were asked to be on a local television show. The first photo they show is the last play of the championship game. Max is on his knee, tagging out his BFF Matthew who just hopped over the top of Max's head:)

If you click on this link, and pull the bar to about 20.20, you'll go right to their spot.

Tarts

I completely forgot about this super easy summer treat until I saw graham cracker tarts on clearance.

My kids LOVE them and adults think you slaved:)

What you'll need:

6 Graham Tarts ~ in the baking section
1 sm package Cheesecake Instant Pudding or my fav..white chocolate
Milk ~ I use skim
1 package Raspberries

Make pudding according to directions. Fold (that means to basically gently stir) the raspberries into pudding. Spoon into tart cups. Throw in the fridge for about 4 hours.

Ta DA!

Pasta with Vegis

Another recipe for Dylan. A red pasta sauce without the meat.

Here's what you'll need:

1 Eggplant sliced
1 Green Pepper sliced
1 Onion ~ 1/2 of it minced and the other half sliced
1 package of sliced Mushrooms
6 cloves Garlic minced
Drizzle Olive Oil
Kosher Salt
1 can Petite Diced Tomatoes
1 sm can Tomato Paste
1 large can Tomato Sauce or 2 small cans
1 C Water
1 T Italian Seasoning
1 t Garlic Powder
1 t Pepper
1 t Cayenne Pepper
2 Bay leaves
1 t Basil
One box Pasta ~ I chose Penne for this one

Put your minced onion and 4 cloves garlic in a sauce pan with a drizzle of olive Oil. Saute a couple of minutes. Add diced tomatoes, tomato paste, sauce, water, Italian seasoning, pepper, garlic powder, cayenne, basil and bay leaves. Give a good stir to combine, bring to a boil and then turn heat down low and simmer for about an hour for the flavors to meld together.

Wash your egg plant and slice into about 1/2 inch slices. Put on a cookie sheet and sprinkle liberally with salt. You are sucking the extra moisture out so you'll have firmer egg plant. When it starts to sweat, about 10 minutes, rinse and pat dry. Chop into chunks.

Start your pot of water boiling with a couple teaspoons of salt. Cook the pasta until desired doneness, for me that's about 10 minutes. Drain and rinse pasta.

Put cloves of garlic and sliced onion in a pan with a drizzle of olive oil. Saute a couple of minutes and then add the egg plant. You want to cook this for a bit, browning it, about 6 minutes or so. Add the mushrooms and green pepper and saute another few minutes.

Remove bay leaves from sauce and add to vegi mixture. Cook for about 5 minutes for all the flavors to blend. Add pasta and serve.


Wash and dry your egg plant.
Cut it about this thick.
Put the eggplant on a cookie sheet and sprinkle liberally with salt.
see how it's starting to sweat.
chop the egg plant in chunks
Start with onions and garlic with a little olive oil
Saute eggplant until it starts to brown
Mushrooms next (forgot to take the photo after I added green peppers)
Add sauce to pasta
Dinner is served

Cobbler

Time for another repeat.

This is a great one to use all those fresh berries that are on sale right now. This recipe shows canned apples but you can use a variety of fresh berries and it's YUMMY!

Cobbler

1/2 C Butter
1 C Milk~I used skim
1 C Sugar
1 C self rising Flour (or 1 C regular Flour, 1 1/2 t Baking Powder and 1/2 t Salt)
3-4 C fruit or berries ~ I used one can of apple pie filling and 1 C blueberries but you can use ANYTHING, it's all good.

Melt butter in 13x9 cake pan in a 375 oven. Keep an eye on it~about 4 minutes, you just want to melt it. Mix right in the pan the milk, flour (salt and baking powder if not using self rising) and sugar. Mix it up. I think the word is slurry, it's like a thick milk consistency. Pile your fruit on top..DO NOT STIR in. Bake for about 40 minutes or until lightly browned on top. Serve with whipped cream or ice cream.
Here's what you need.
Cut up your butter and melt while the oven is preheating.
Throw in everything except the fruit.
Here's the slurry you made. I just use a fork to mix it all up, make sure it's not clumpy.
Pile your fruit on top.
Ready to eat:)