Its Blueberry Month!

Can’t believe I almost forgot – and blueberries are a favorite of mine. I’ll try to post a few great blueberry recipes in the remaining weeks. Here’s one for blueberry pancakes. I normally just stir frozen blueberries into my regular pancake batter, but here’s one to try that has a bit more seasoning. Its from The New Basics cookbook by Julee Rosso and Sheila Lukins, with a few changes.

1 Cup all-purpose flour (or you can use whole wheat), 1 teaspoon baking powder, 1/4 teaspoon each: cinnamon, nutmeg and salt, 3/4 cup half & half, 6 Tablespoons milk, 3 Tablespoons (packed) light brown sugar, 2 Tablespoons melted butter, 1 egg, 1 teaspoon vanilla extract, 1/2 teaspoon grated lemon zest, 3/4 cup fresh blueberries.

Stir together the flour, baking powder, cinnamon, nutmeg and salt. In another bowl mix the half & half, milk, egg, brown sugar, butter, vanilla, and lemon zest. Stir the liquids into the dry ingredients until almost smooth. There may be some lumps. Fold in the blueberries and let the batter stand, loosely covered for 20 minutes. Heat a griddle, grease, and cook the pancakes like you normally do.  These are great sprinkled with confectioners sugar and served with Orange Butter;

Orange Butter: Mix 1 1/2 sticks room temperature butter with 2 Tablespoons confectioners’ sugar, 1 Tablespoon grated orange zest, 2 Tablespoons orange juice, 1/4 teaspoon vanilla extract, 1/4 teaspoon grated nutmeg. You may also add 2 Tablespoons orange liqueur like Cointreau or Triple Sec.

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