Monday, March 24, 2014
Specifically, last night we decided to make Blueberry Pancakes. SP was craving Blueberry Muffins (for breakfast & snacking), but then he saw a recipe in my binder for Blueberry Pancakes that uses cake flour and he decided he wanted to try it for dinner. I have had this recipe for a very long time (since the August 2002 issue of Bon Appetit) but never bothered to try it. Usually, I just add blueberries to whatever batter I am making or plop them on top of whatever pancake/waffle I make.
Alongside his pancakes, SP made himself a dippy egg. We've been enjoying fresh eggs from my friend's 'peeps' (as she calls them) and they are a bit larger than supermarket eggs but much eggier tasting (which is a good thing). She gave us two dozen eggs; so far we've used a bit more than one dozen. I hope her peeps keep providing us with eggs!
We actually split the batter into two parts. For my 'half' we kept it 'as is' with the cake flour and all purpose flour. Then we made another half batch using cake flour and whole wheat flour (for SP's pancakes). We thawed frozen blueberries and cherries, so these actually were Blueberry-Cherry Pancakes.