Blueberry Pancakes

 

If I could pick my very favorite breakfast food it would have to be pancakes. When we are on vacation, they are my go-to breakfast.  I usually make them from Pioneer Buttermilk Mix about once a month (maybe just a tad more than that...wink)  As much as I love Pioneer pancakes, my very favorite were my MaMaw Allie's pancakes!  When I was a little girl, she would make them for me from scratch and I so wish I had her recipe. 

I was really wanting pancakes this morning but I was out of Pioneer Mix...ugh.  I should have eaten my greek yogurt with healthy blueberries. However, the tempting little voice in my head that said "you could make them from scratch" won out.  Where was that voice of reason?  It said "just put the blueberries in the batter".  My "healthier version" of pancakes, yeah right! 

I have to say though, they were so  yummy and the blueberries took them over the top!  Maybe these should have been for a special occasion....say Father's Day, which we had oatmeal.  We will just say this was Father's Day Breakfast 6 days late!

Leave off the blueberries and you have a basic pancake recipe and you definitely could add your choice of ingredients....chocolate chips, pecans, bananas...etc.  I wonder if cooked ground breakfast sausage would taste good...I bet it would be awesome!  May have to try that and get back to y'all!

You've got to try them...they are ridiculously perfect!

BLUEBERRY PANCAKES

 (makes about 8-12 medium to small pancakes)

1-1/2 cups all purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups evaporated milk
2 tablespoons butter, melted (I used salted)
2 large eggs
1/2 teaspoon vanilla
1 cup of blueberries
*Without the addition of the blueberries, it is a basic pancake recipe.

Whisk the first four ingredients together in a large bowl.

Flour

Sugar

Baking Powder

 

Salt

 

Add the milk and the butter to the dry mixture and whisk to blend well.

Add the eggs and vanilla and blend until combined.  Do not overblend.

Fold in blueberries.

1. Heat and lightly butter a skillet.  I use a non-stick skillet for pancakes.

 2. Ladle batter into skillet and stop when the size is a little smaller than you want it to be because it will spread a little. 

3. Wait until the top has bubbles on top and some have began to pop before you flip them over.  If you flip them and they do not end up where you want them, wait a few seconds until the bottom has cooked a little and then you can adjust them. 

 
4. They will start to rise and will only take about half the time on the second side as the first.  You can lift the edge a little to see if it is lightly browned.

 

5. Remove from skillet, top with butter and syrup.

Go!

Going!

 

GONE! (Could not eat another bite!)

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE 

LEMON VINAIGRETTE DRESSING

One of my biggest pet peeves, when I go out to dinner, is that almost every restaurant offers a salad but they dress it with a bottled dressing.  Usually, those dressings are full of calories and taste yucky (I tried to come up with a better word but it fits!)   Dressings are so easy to make.  They take no time at all and they store in your refrigerator for sometimes a few weeks.

I have several salad dressing recipes that I will share with y'all over the next few days.  I made this one yesterday and it took me like 10 minutes or maybe even less.  This recipe does have the tang of the lemon and vinegar, so something sweet compliments it really well.  It goes so well with fruit that  I literally dunked leftover mangos into the vinaigrette and ate them!!

One of my favorite salads at a restaurant is Katharine & Company's Mango Avocado Salad.  I, of course, do not have their recipe but that is what inspired me to create the Lemon Vinaigrette.  I threw together a spinach and spring greens salad, topped with my brined grilled chicken from the night before, sliced mangos, sliced red onion, chunky bites of avocado, crumbled goat cheese with salt and pepper to taste.  I drizzled the lemon vinaigrette over it and it was amazing! 

If you have never made dressings from scratch before, I would urge you to try one.  I will be posting the recipes for my Poppy Seed Dressing, Honey Vinaigrette,Balsamic Vinaigrette and Fresh Cucumber Dressing soon.    I say if you're going to eat salad...you should look forward to it!!  Agreed?


LEMON VINAIGRETTE DRESSING
 (this makes a small amount, you might want to double)

1/4 cup freshly squeezed lemon juice (nothing else will do)
1/2 cup Olive Oil (I use the light flavored version
2 teaspoons Honey
1 clove Garlic, minced
1 tablespoon white wine vinegar
1/2 teaspoon Dijon Mustard
salt and pepper to taste

Place all ingredients into a food processor and process or
place in a mason jar and shake until all is blended well.

You can store this in the refrigerator for 2 days.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

Trisha and Janna's Divine Lemon Pie with Fresh Whipped Cream Topping

Well, I decided that since I used part of Trisha Yearwood's recipe and part of mine, I would name it after us both.  Nothing wrong with that...right?  I did give her front billing! Ha! 

I had a recipe for a Lemon Icebox Pie that the chef gave me from a little restaurant in Fredricksburg called The Navajo Grill.  I have had that recipe for probably 10 years but I have never made it.  I remember him telling me that it was a large recipe that would make several pies and that I would have to modify it for just one pie.  I decided to make it on Easter this year, oh I would say around 11:00 p.m. the night before Easter.  Procrastination is a virtue I have perfected over the years...ugh!  Anyway, of course, when I start reading the recipe I realize that it is not a baked pie....at all.  Since it had eggs in it, I was not comfortable with not baking it so I had to come up with a similar recipe with the ingredients that I had on hand.

Thank goodness for computers.  I was able to scroll through some recipes until I found this one by Trisha Yearwood.  I love her style of cooking....southern comfort style!  It was just like the recipe I wanted to make but this one was cooked.  I still wanted a whipped cream topping so I just baked the pie and let it cool.  While it was cooling, I made my whipped topping.  I put both of them in the fridge until the next morning and then I topped the pie and added some fresh lemon zest and blueberries.  It was so smooth and creamy...it just melted in my mouth.

This pie, I think, is probably the simplest pie I have ever made.  I put it together in no time and it is one that can be done the day ahead!  I used a premade graham cracker crust because of time, and there was not a real significant difference between it and a homemade crust. 

This pie would go with just about any meal and it is not only pretty, but it is mouth watering delicious!  This recipe will go into my book of favorites....definitely making it again sooooon!!

TRISHA AND JANNA'S DIVINE LEMON PIE WITH WHIPPED CREAM TOPPING

Preheat oven to 325 Degrees

1-14 ounce Sweetened Condensed Milk
1/2 cup Fresh Lemon Juice, about 2 large lemons
1 teaspoon grated lemon zest
3 large egg yolks
9 inch Graham Cracker Pie Crust

In a medium bowl, beat the first four ingredients.

Pour into pie shell.
 
Place in oven for 20 minutes.
 
Remove from oven and place on a cooling rack until completely cooled.

Top with Whipped Cream....recipe below!

Decorate with blueberries and freshly grated lemon zest, if desired!

 

WHIPPED TOPPING

 

Put a bowl and your mixing beaters in the freezer

Pour 1 cup of whipping cream into the bowl and beat on high

I always add about 1 tablespoon of sugar and 1/2 teaspoon of vanilla

Beat until the cream becomes fluffy like Cool Whip.  This only takes about 2 minutes.

 

 

ENJOY!

 

 

CLICK HERE FOR PRINTABLE RECIPE

SUMMER CORN SALAD WITH CHAMPAGNE VINAIGRETTE DRESSING

Every time my daughter and I go shopping in Houston, our choice spot to have lunch is Nordstrom.  There is not one thing I have ever ordered that I have not loved!  We have our favorites like the Bistro Club with the pommes frites (french fries) and that amazing kalamata olive aioli!  Oh, and the white chocolate bread pudding with raspberry sauce is to die for!   I have all of the Nordstrom recipe books and I found this recipe in my Nordstrom Friends and Family cookbook. I did change the dressing up a bit (I can't help myself) by adding Worcestershire sauce and lemon juice! It is the perfect accompaniment to a summertime meal.  It is fresh, light and satisfying.  It is super easy to assemble and the dressing is wonderful for any salad.  If you try it, let me know what you think!  I always love the feedback!



CHAMPAGNE VINAIGRETTE DRESSING

1 Shallot, quartered and minced (approximately 3 tablespoons)
2 Garlic cloves, minced
1 tablespoon Dijon Mustard, heaping
2 tablespoon sugar (I add 1 extra tablespoon)
1/8 teaspoon Kosher salt
1/3 cup Champagne Vinegar
1-1/2 cups Canola Oil (I use half Olive Oil and half Canola Oil)
1 teaspoon Worcestershire Sauce
2 teaspoon Lemon Juice
Freshly ground pepper

In a blender or in a food processor, add the minced shallot and minced garlic cloves with about a tablespoon of the vinegar, and process until smooth.  Add the rest of the vinegar, mustard, lemon juice, worcestershire sauce, salt and pepper.  Process to combine the ingredients thoroughly.  With the machine running, gradually add the oil in a thin, steady stream to form an emulsion.  Taste and adjust the ingredients.

Store in a bottle with a tight fitting lid in the refrigerator for up to a month.

SUMMER CORN SALAD

1/2 cup Champagne Vinaigrette Dressing
3 Ears of Fresh Corn, grilled or roasted in the oven
1 container of Cherry Tomatoes, halved
OR
6 Plum Tomatoes, cored and cut into bite-sized chunks
1 tablespoon, Fresh Flat Leaf Parsley
2 cups of firmly packed Spinach and Arugula mix
Kosher Salt
Fresh Ground Pepper

Roast corn by wrapping shucked corn on the cobs in aluminum foil and placing in a 400 degree oven for 20-30 minutes.  Cool completely.

Cut corn kernels from cobs into a large bowl.  Should have approximately 2 cups.

Add tomatoes, parsley, arugula, spinach and 1/2 cup of Champagne Vinaigrette to the corn and toss to combine.

Season to taste with salt and pepper.

Let the salad sit a room temperature for about 1 hour before serving. 

• ENJOY!