Blueberry Buttermilk Pancakes

_MG_4864As I mentioned a few weeks ago, I went home to Minnesota for a week at the end of June. I love going home, not only for the opportunity to escape from New York for a little while, but also because my parent's house is such a lovely contrast from my little apartment in Brooklyn. One of my favorite things to do there in the summer is eat breakfast (or pretty much any meal) on the porch, and my mom surprised us all on the first morning of my trip with these delicious blueberry pancakes. The fresh peonies everywhere were pretty great too. _MG_4871 _MG_4869

The rest of the week was spent with family, eating, playing croquet, and reading -- all in all, a perfect vacation. _MG_4876

Happy 4th of July to all of you! Hope you are somewhere enjoying a few days off and celebrating the independence of our great country._MG_4881

 

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Blueberry Buttermilk Pancakes (adapted from Martha Stewart)

Heat griddle over medium heat. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter onto griddle. Wipe off excess. Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. Sprinkle 8-9 blueberries on each pancake. When pancakes have bubbles on top and are slightly dry around edges, (about 3 minutes) flip over. Cook until golden on bottom, about 1 minute. Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm with maple syrup.

Belgian Waffles

There probably aren't too many people who think it's the best idea to transport a stand mixer in a carry-on bag from Minnesota to New York. I have, however, done this, and to top that I also brought a waffle-maker back to my apartment after Christmas. As you can't make waffles without one (sad but true), it was something I had been wanting for quite a while and was even willing to give up precious New York cupboard space to house it. For my first official foray into waffle-making, I stuck with the classic Belgian Waffle, from my mother's recipe archive. This recipe could also easily be made gluten-free by substituting all-purpose flour for a gluten-free mix. I do however, have some grand plans for pumpkin waffles and savory cornmeal waffles sometime in the not so distant future. Belgian Waffles

(makes 3 large or 6 standard size waffles)

1/4 c butter

2 cups flour

2 tablespoon sugar

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup milk

1 cup whipping cream

5 large eggs, separated, at room temperature

Heat waffle iron to manufacturer's directions.  Melt butter in microwave or in a pan on the stove and set aside to cool.  In a medium bowl, combine flour, sugar, nutmeg & salt and set aside.  In a large bowl, beat butter, milk, and cream, then add the egg yolks.  Stir in the flour mixture.  In a small bowl beat egg whites till stiff peaks form.  Fold into waffle batter just till blended.  Ladle batter into iron to cover about 2/3 of griddle & cook.  (About 3-5 minutes -- until steam stops and the waffles are golden brown.) Serve immediately with maple syrup.

Also, as you may have noticed, I changed my header. Thoughts? How do you like the new look? Anyone like the old one better?