I have never read a Debbie Macomber’s book but I know if I was a fan I would probably buy this cookbook. It appears that each character has their own section in the cookbook, kind of like the Soprano’s one, but a little sweeter! The cookbook is full of full color photos and little introductions from a couple of the characters. But once again, the cookbook got me because of the full-page photos.
What to make was hard to decide but then it hit me….Buttermilk Hotcakes with Blueberries. My kids have late start on Wednesday’s and I try to make them a good breakfast on those days. But of course I want something simple as well. I do not want to be chopping, mixing, measuring, dicing with the roosters in the morning. This recipe took just a few minutes to mix and while the hotcakes were cooking I was able to put an iron on patch on a pair of jeans…..I am that good (just kidding). The hotcakes themselves tasted nice. I did have a hard time getting them to cook completely where the blueberry met the hotcake. Maybe if I press down on the hotcake that would help? Oldest child liked it. Middle child ate them and wondered how they would taste with chocolate chips in them (so I made him one). Youngest child said that if I had made him one with chocolate chips he would have eaten one. So middle child gave a taste to youngest child of his chocolate chip one and he said it was good. Did you hear that…..all three of my kids ate at least one bite without gagging! Maybe the secret is I need to add chocolate chips to everything?
I had to laugh as the recipe says to keep the hotcakes warm in the oven as you are making the rest of the batch. My kids just eat them as they are coming out of the pan…..so I get to skip this step.
(As an aside, I now keep my cornmeal in an air-tight bag in the freezer to help keep it fresh, I would suggest you do the same.)
Buttermilk Hotcakes with Blueberries, page 25
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups buttermilk
- 3 tablespoons butter, melted
- vegetable oil, for cooking
- 1-1 1/2 cups fresh blueberries or frozen blueberries, thawed
- In a large bowl, stir flour, cornmeal, sugar, baking powder, baking soda and salt until blended. In a medium bowl, whisk eggs buttermilk and melted butter until combined. Pour buttermilk mixture into dry ingredients, stir just until smooth.
- Preheat oven to 250 degrees. Lightly coat a heavy skillet with oil; warm over medium heat. Drop batter by 1/4 cupfuls into skillet. SPrinkle each pancake with 1 tablespoon blueberries. Cook pancakes about 2 minutes per side, until bottoms are golden brown. Transfer pancakes to a large baking sheet; place in oven to keep warm. Repeat with remaining batter and blueberries, adding more oil to skillet as necessary.
To Joyful, Simplified Living,