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Weekend Treat: Blueberry Pancakes

Now that we are in the high season of holiday parties, I’ve had to adjust how I cook. We were at a big party on Saturday night, so I didn’t make dinner that night. Santa Maria whipped up meringues, and that’s all we had to do.

I was back in the kitchen on Sunday, though, getting reading for the week to come. I have a couple of work-related holiday parties to attend over the next few days, and I wanted to make sure that there will be plenty of good food for Nina, Pinta, and Santa Maria.

So I make my Turkish Lentil Soup (and discovered that I can skip the tomato paste without any ill effect-my kids still don’t eat it, even though it is incredibly delicious), and I made my black beans, and I made two roast chickens (so I could have leftovers for lunch during the week). And I made pesto. Everybody is pretty well set up for the week.

Sunday was a day of heavy cooking, but I started it with a celebration. As the girls hung decorations on our newly purchased tree, I made pancakes. I varied my usual fresh-fruit pancake recipe by making blueberry ones for Santa Maria. I thawed a few frozen blueberries and dropped them into the batter as it cooked in the pan. It was a nice treat for her.

Fruit Pancakes


        For the batter:

  • 1 1/2 cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 3/4 teaspoons baking powder
  • 1 to 1 1/2 cups of milk
  • 2 eggs, whites separated
  • 1 to 2 tablespoons butter

        Combine the dry ingredients and mix well with a fork (many cookbooks will tell you to sift the flour;             I've never bothered to do so)
        Melt the butter.
        Mix the yolks in with the milk.
        Beat the egg whites until they can barely hold a peak.
        Combine the dry ingredients with the wet.
        Don't mix too much.
        Fold in the whites.

        For the toppings:
        Slice a banana, pear, apple, or other fruit thinly.

        Heat a frying pan over medium heat, add some butter. Pour in the batter. When bubbles form, layer             on the fruit. Flip the pancake. Cook until finished. Serve with Maple Syrup.

And if you want to make blueberry panckaes, just substitute the frozen fruit for the fresh. Thaw the berries by placing them on a plate on the counter while you make the batter.

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