Posts tagged blueberries


I have been attempting to do buttermilk pancakes from scratch for a while now and experimenting is the key, I must say. The basic foundation is pretty much the same as any recipe. It’s just a matter of little bit of this and a little less of that, to find that perfect balance. But it’s all a personal preference, really. After many tries, I think I have found what works for me. Light and fluffy and bursting with flavor. Definitely beats the boxed stuff any day.

Of course, regular milk works but I really prefer the subtle flavors of buttermilk and have gotten used to doing it this way, everytime.

It takes a little bit more work and care, though, to make the “perfect” pancake. For one, you must not over mix the batter, which I know I have done one too many times. And be vigilant about cooking it in perfect timing without any burning or under cooking. Time really depends on individual circumstances (i.e. type of stove, etc.) that’s why I don’t like to say to cook it for so many minutes before flipping over. You must learn to feel things yourself. Takes a little practice, for sure.

And so with this recipe, I want to give a final word to a couple of old ladies: Aunt Jemima… the family is now officially disowning you. Oh, and Mrs. Butterworth… it’s been nice knowing you, too.

Ingredients (2-3 Servings):
1 cup All-Purpose Flour
1 tbs Sugar
1/4 tsp Salt
1 tsp Baking Powder
1/4 tsp Baking Soda
1 cup Buttermilk
1 Egg
2 tbs Unsalted Butter
1 tsp Vanilla Extract

In one mixing bowl, combine flour, sugar, salt, baking powder and baking soda. In a second bowl, add butter and microwave for a few seconds to melt completely. Then add buttermilk, egg and vanilla extract and whisk together. Add the liquid ingredients into the dry bowl and mix for about half a minute or so, or just when everything is combined but still lumpy. Do not over mix. Set aside.

Now, heat a griddle in medium heat. When fully heated (a few minutes), lightly grease the surface with butter, oil or cooking spray. Pour batter and cook in batches. When bubbling appears, it’s time to flip. Cook the other side for less than the time you cooked the first side. Peek underneath every now and then to make sure you don’t overcook. Serve with maple syrup, butter, berries, walnuts and what have you.

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Blueberry Walnut Crumble

So, I got me a big thing of blueberries. Heck, two of them! Why not? It’s on sale for like two bucks each, right? But almost a week has gone by and I still haven’t figured out what to use them for. Yep, I did add a couple pieces to my cereal yesterday but I really do not like them as much as I do raspberries on my cereal. But… that’s just me!

However, time is of the essence now and I gotta get rid of these before they go bad on me. Now let’s see… what do I have around to cook with? Flour? Check. Sugar? Check. Butter? Check. Hey, I’ve done this before! Sorta. Okay, let’s go…

About an hour later…

Mmmm! Let me tell ya… do you like chewy cookies? Then you’ll love what I’ve concocted here. Super simple, too! The texture is just like those Toll House cookies. Crunchy on the outside, chewy on the inside. Combine that with sloppy blueberry goodness? Mmm, mmm, mmm! Who cares how it looks like? It’s rustic! Wink, wink!

Ingredients (8 servings):
24oz Blueberries, washed
1/2 cup Walnuts, finely chopped
1 Lemon
4 tbs. Unsalted Butter, softened
4 tbs. EVOO
1/2 tsp. Natural Sea Salt
2 tsp. Pure Vanilla Extract
1 cup Raw Cane Sugar
1 1/2 cups Unbleached All-Purpose Flour

Preheat oven to 375F.

In a non-stick 9″ square gratin dish, toss to combine blueberries, salt, vanilla and lemon juice.

In a mixing bowl, make streusel by combining flour, sugar, walnuts, EVOO and butter. Use your hand or a hand mixer to mix until crumbly. Make sure the flour is completely wet and no powdery area is exposed. Pinch any visible powdery area.

Evenly cover the berries with the streusel topping.

Pop in the oven for 30 minutes or until top is golden brown. Let cool for 30 minutes. Enjoy with ice cream or milk.

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Granola & Berries

Just a little picker-upper to get you going. Anytime of day, in fact!

Try this… toffee almond granola, mixed berries and organic rice milk. Good stuff!

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Berry Spangled Platter

In my own little gesture of gratitude to the brave folks that help keep the freedom alive in this magnificent country, I have put a little more thought into my breakfast this morning other than just brewing coffee.

This simple cocktail of blueberries, raspberries, fat-free whipped cream, and organic pure maple syrup is my hand salute! And trust me, the pleasure is mine.

So, in the spirit of Veterans Day, I say cheers to the red, white and brew!

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