Sunday, January 25, 2009


This is our first entry. How exciting. We have been thinking about starting a blog for a while now and we are excited to share our cooking adventures with you! We have tried about five recipes for pancakes from scratch and we think we found the winner. So here it goes:

Buttermilk Blueberry Pancakes

Makes approximately 14 pancakes.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs (lightly whisked)
3 cups buttermilk
4 tablespoons unsalted butter melted

1 cup blueberries fresh or frozen and thawed. We included the juice after thawing.

We mixed all the dry ingredients and the wet separately before mixing them together.
It is ok to have lumps in the batter - don't overmix. Heat the pan to a medium / medium high heat. Use a very small amount of butter in the pan to keep the pancakes from sticking. We used a 1/3rd cup measure to scoop the batter and pour into the pan. Cook the pancake on the first side until the sides start to look slightly cooked and the center of the pancake bubbles. It might take a few tries to get this right based on the heat of the pan. It is pretty easy to get this down to a science after a couple tries.

We froze our leftovers and reheated in the microwave for a minute or two. The leftovers make a good easy breakfast before work.

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