Why, hello again! I hope you are all having a wonderful Thanksgiving, filled with lots of delicious food, family, and friends. This is the first year that I’m not going home for Thanksgiving, because with the silly quarter system schedule with Northwestern, I would have only had to come back here for one week between winter break and Thanksgiving, and figured I would save the money on airfare and try to get a bit of work done in my apartment.
It’s been quite awhile since I last posted, as you probably realized. Life has been a bit crazy the past months, with me starting my junior (?!?!) year at Northwestern, taking lots and lots of classes, and going to a plethora of music festivals over the summer. I was traveling a lot, going from Ottawa to Bowdoin to northern Quebec, and it was so, so wonderful. I had the opportunity to work with wonderful teachers from the US and Canada, and the musicians I met were all so inspirational, and I really grew as both a musician and a person.
I have to admit, I’m slightly embarrassed by how little I cook now that I have my own place at school. When I get home, I’m usually famished and am looking for something that I can eat without having to cook for more than 5 minutes. I’ve been eating lots of the marinated tofu and pre-cooked frozen brown rice from Trader Joe’s, although there have been a few nights where I ~splurge~ and make some fish. In addition, I don’t have the luxury of my mom‘s pantry, so my cooking and baking time has been limited. Thankfully, I’ve had some time to leisurely make some treats using one of my all time favorite ingredients- fresh cranberries. These biscuits are light and flaky, and an easy start to a day that is filled with lots of food.
Cranberry Buttermilk Biscuits: Makes 6 biscuits
Adapted from How Sweet Eats
- 1 1/2 cups all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- Pinch of salt
- 1/2 teaspoon baking soda
- 3/4 stick cold unsalted butter, cut into cubes
- 5/8 cup buttermilk
- 1/3-1/2 cup fresh cranberries
- Preheat the oven to 425 degrees.
- In a large bowl, combine the flour, brown sugar, baking powder and soda, and the salt. Using your hands (or fork or pastry blender), add the cold butter and mix until it looks like coarse crumbles. Add the buttermilk and stir until just mixed. Fold in the cranberries.
- Scoop six even spoonfuls onto a baking sheet, about 1/4 cup each. Bake for 12-15 minutes, or until golden brown.
Obviously, these aren’t the only things I’ve eaten today…. (shh).
This year has already gotten off to a great start. I’m much busier than I was last year, but since I’m no longer a freshman, I have a year under my belt and have a general idea of what to expect for this year. Probably the biggest differences are in the living situations. I’m living in a single in a suite on campus, and some of my friends have an apartment about 15 minutes away. I don’t see them quite as frequently as when they lived literally in the dorm next to mine, but that’s also because we just all have more homework. So far, it’s been a great balance, and I’m hoping that will continue even in the chilly winter bound to come sooner rather than later.
I’m not the only person who likes to cook but lives in a dorm, so there’s a lot of recipes out there that I can make in my cozy dorm room. I have a mini fridge/freezer in my room, but the lounge has a microwave and a toaster. My friends in the apartment do have an oven, so I’ll try to make some stuff over there, but for the most part these are going to be my quickie recipes that I make for myself in my cozy single.
Breakfast is hands down my favorite meal of the day, and always has been. Aside from the food being undeniably the best out of any meal, I’ve realized that by sitting down and eating ~real food~ (not energy bars) for just gets my day started on the right foot. Overnight oats are not a new thing in the blogosphere, so I think I’m a little late jumping on the bandwagon. I don’t really measure what I put in (I just eyeball it based upon how hungry I think I’m going to be), but I’ll give you guys estimates. I made this batch with banana kefir, which was really delicious. It’s creamier than almond milk, but gives you the tang of the yogurt without getting too thick. Topped with fresh strawberries (which are quite a delicacy here), it’s the perfect way to start the week on the right track!
Strawberry Banana Overnight Oats
- 1/2 cup rolled oats
- 1/2 cup banana kefir
- 1-2 tablespoons chia seeds
- 2 teaspoons agave nectar
- 1 teaspoon cinnamon
- Fresh strawberries
- In a jar or mug, mix together the oats, kefir, chia seeds, agave, and cinnamon until well combined. Let sit in the refrigerator for at least 4 hours. Top with fresh berries.
They’re oat-a this world! (If you can think of better oatmeal puns, please let me know!)
Good morning! I hope that spring has treated everyone nicely so far. This past month has been very hectic, and it’s only bound to get busier now that concert season is starting up. Within the next 3 weeks, I have my senior recital, my final orchestra recital, my chamber recital (with my group at MSM), my final orchestra recital (at my high school), and plenty more that I’m sure I’m forgetting to mention here. I love the spring, but it doesn’t leave me much time to actually get outside and enjoy the beautiful weather.
This weekend was especially wonderful to me because it was my last gymnastics meet in the USAG program. At states at the end of March, I qualified to my 3rd consecutive regional team for CT and had the opportunity to compete in Boston this weekend. It was such a fun meet, and I still can’t believe that after all of the hours of work I’ve put in, that this weekend was the end of my competitive career. It was by no means an easy road, but I wouldn’t have traded my experience for the world. I love gymnastics, no matter how much beam and I don’t get along. 🙂
Even though I was in the heart of training for regionals and preparing for the endless recitals coming up, I wanted to make sure that you guys weren’t left in the dark, and made these lovely springtime muffins to share with you. I love meyer lemons, but since they aren’t available very often I try to make the best of it when they’re there. These muffins are a lovely, light way to start off your day, with the slight tartness of the lemons and the crunchy turbinado sugar on top adding wonderful texture to the otherwise soft muffins.
Meyer Lemon Strawberry Muffins: From My Baking Addiction
- 2 1/2 cups (325 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- Zest and juice of one Meyer Lemon
- 1 large egg, lightly beaten
- 3/4 cup (180 ml) buttermilk
- 2/3 cup (160 ml) safflower or canola oil
- 1 teaspoon pure vanilla extract
- 2 cups chopped, fresh strawberries
- Turbinado sugar
- Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 – 2 3/4 x 1 1/2 inch muffin cups. Set aside.
- In a large measuring cup or bowl whisk together the egg, buttermilk, oil, Meyer Lemon juice and vanilla extract.
- In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
- Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop and sprinkle with turbinado sugar. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
These past few weeks have been action packed, stressed beyond belief, seemingly endless waiting, but that time is over! I am so happy to say that this coming fall, I will be a Northwestern University Wildcat as a part of the class of 2018, majoring in Viola Performance. It’s such a relief knowing that all of my hard work has paid off these past few years, and after visiting and auditioning in January, I couldn’t imagine myself going anywhere else. And don’t worry, I’m already stocking up on purple and white merchandise!
One of the questions that I get the most after I mention that I run a baking blog is what do you do with all of the things you make? Well, while I do taste everything I make, it’s rare that I make something just because I want it. While I love a good muffin, these were not made for me- they were made with my aunt in mind. She’s a sucker for coconut, but recently asked me to make something healthier, and that’s where these muffins came in.
Breakfast is hands down my favorite meal of the day, and if I am going to have a muffin, it better be one that can sustain me from 6:45 am until lunch, which can be upwards of 5 hours. These muffins are not the cakey kind, and filled with wheat bran and raisins, they’ll keep you going for awhile. I loved it toasted with a shmear of peanut butter, but I’m sure they’re good straight out of the oven. 🙂
Sour Cream Bran Muffins: From Smitten Kitchen
- 1 stick (1/2 cup) unsalted butter, softened or 1/2 cup vegetable oil
- 1/4 cup firmly packed light brown sugar
- 1 large egg, beaten lightly
- 1 cup sour cream or yogurt
- 1/4 cup dark molasses
- 1/2 cup raisins, cranberries, or other diced dried fruit
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup miller’s bran (available at natural foods stores, specialty foods shops, and some supermarkets)
- 1/4 teaspoon cinnamon (optional)
- In a large bowl with an electric mixer cream together the butter or oil and the brown sugar until the mixture is light and fluffy (will be far less light or fluffy if oil is used), beat in the egg, the sour cream or yogurt, and the molasses, and stir in the raisins or other dried fruit.
- In a bowl whisk together the flour, the baking soda, the salt, the cinnamon (optional) and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.)
- Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.
Hi again! I hope someone is still reading this, seeing that I’ve been gone for over a month! I apologize for my absence, I’ve been flying and driving all over the country going to college auditions these past few weeks, and in the last week alone I was in 6 different states, just so I could attend a 10 minute audition with an occasional theory placement test.
Obviously, most of my time these days is devoted to traveling and practicing for seemingly endless auditions and concerts, but one concert that I’m especially excited for is coming up tomorrow night. When I play chamber music, I typically play in either a string quartet or the occasional piano quintet, but tomorrow, my quartet coach invited my quartet to play the incredible String Octet by Felix Mendelssohn tomorrow night. It’s a piece that you’ll find at most sight-reading events, but since it’s not only challenging to get 8 players together for rehearsals but quite difficult music as well, I’m treasuring the fact that I am able to play this magnificent work at only 17.
On a completely different note (music puns…) these pancakes were fantastic. Despite the fact that I run a blog devoted to carbs and sugar, I try to eat on the healthier side, and these pancakes accomplish just that. The spelt flour may be tricky to find, but I promise, it tastes so much better than just using regular whole wheat or all purpose. If you’re looking for a way to keep up the Sunday morning pancake tradition without rolling out of the kitchen, or just want an awesome pancake recipe, these are for you!
Spelt Pancakes: From King Arthur Flour Whole Grain Baking
- 2 cups (7 ounces) whole spelt flour
- 2 tablespoons (7/8 ounce) sugar
- 1 tablespoon baking powder
- 1 3/4 cups (14 ounces) milk
- 2 tablespoons (1 ounce) unsalted butter, melted
- 2 teaspoons vanilla
- In a medium bowl, whisk together the spelt flour, sugar and baking powder. Combine the milk and melted butter, and the vanilla if you’re using it.
- Form a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very wet, but will thicken as it sits. Let the batter sit for 15 minutes before you use it.
- Heat a non-stick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not non-stick, brush it lightly with vegetable oil.
- When the surface of your pan is hot enough that a drop of water sputters across the surface, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface, 1/4-cupful at a time.
- Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface, or being too pale.
- When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.
I promise more recipes will be coming soon!
You know the saying where you don’t appreciate what you have until it’s gone? That is exactly what I am going through right now with food blogging. My time to do anything has been zapped away by seemingly endless amounts of rehearsals and practices and I have neglected giving you guys any recipes for the holidays coming up this Thursday (Thanksgiving and Hannukah, of course!). I barely have any time to finish my homework by the time I get home (around 9) on a daily basis, and my free period at school is used to finish homework so I’m not up until all hours of the night.
As someone who avidly follows food blogs, has a mom that’s a chef, and (occasionally) posts on her own blog, you would think that I love Thanksgiving. News flash: I really don’t. There is not much about the holiday that appeals to me: I have to have a long dragged out dinner with food that I don’t really like, and I have to pretend that I like it all while trying not to explode from the amount of food I was forced to take. The only good thing about Thanksgiving as far as I’m concerned is not having school, because everyone likes a day to sleep in.
The only thing about Thanksgiving that I like is the extensive amount of bread and baked goods, mostly because I get to make most of them. The pumpkin in these isn’t overpowering, which is nice because you know that you’ll be eating pumpkin pie later. Instead, it is the sweet and tangy candied ginger that provides a flavor pop in these otherwise mellow biscuits. Enjoy!
Pumpkin Biscuits with Candied Ginger: Adapted from A Farmgirl’s Dabbles
- 2 c. all purpose flour
- 1 T. baking powder
- 1 tsp. cinnamon
- 1/8 tsp. freshly ground nutmeg
- 1/2 tsp. salt
- 5 T. unsalted butter, chilled and cut into 1/2” pieces
- 1/3 c. buttermilk
- 3/4 c. canned pumpkin puree (not pre-spiced pumpkin pie filling)
- 3 T. honey
- 2 T. chopped candied ginger
- Preheat oven to 400°. Line baking sheet with parchment paper and set aside.
- Whisk together flour, baking powder, cinnamon, nutmeg, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Chill for 10 minutes in the refrigerator.
- Combine buttermilk, pumpkin, and honey in a medium bowl. Whisk until well blended and then add to the chilled flour mixture. Stir just until moist.
- Turn dough out onto a lightly floured surface and knead lightly just a few times. Roll dough into a 1/2” thick 9” x 5” rectangle and dust top of dough with flour. Fold the dough crosswise into thirds, as if folding a piece of paper to fit into an envelope. Roll the dough again into a 1/2” thick 9” x 5” rectangle and dust the top with flour. Fold dough crosswise into thirds again and gently roll or pat to a 3/4” thickness. This process helps to make your biscuits tall, with a layered textured. Using a 2-1/2” biscuit cutter, cut dough into 10 rounds. Place dough rounds 1” apart on your prepared baking sheet. Lightly press some candied ginger into the top of each round. Bake for 14 minutes, or until golden brown. Remove from pan and cool on wire rack for a couple minutes. Serve warm.
To say that I’m ready to wear big cozy sweaters and tall boots again would be an understatement. September is my favorite month, not just because my birthday happens to be in it, but because the weather starts to change to getting cool enough to break out the fall clothes but you don’t need a heavy winter coat, and the red and yellow (and brown) and orange leaves around have to put you in a good mood. And for those of us that are still in school (aka me), I’m back in high school, starting my senior year.
When I was little, going back to school was such an amazing time. I would get new pencils, pens, highlighters, markers, backpack, notebook, paperclips, and about anything else that was pink and sparkly. Now that I’m in my last year of high school, I don’t really get the same excitement about it, but using a new pen or eraser is still a little bit fun. The main downfall of going back to school? Not having time to do anything that isn’t school related. It seems that my life now revolves around 3 AP classes and college essays, with a little bit of piano quintet and music theory thrown in there. Baking? I wish.
A classic of the back-to-school lunchbox is the granola bar. I’ve made them in the past, but these little squares of almond-y jammy goodness are a much better way to start of my school morning. If you make these the night before, they’re an easy grab and go breakfast, and anything homemade just gets my day off to a better start. They come together in a pinch, so even if you don’t have time to make a layer cake, even just a homely little granola bar can brighten your day.
Back-to-School Strawberry Granola Bars- From One Sweet Cookie
- 6 ounces (1 1/2 sticks) unsalted butter, melted and cooled
- 1 cup pecans, roughly chopped
- 1 1/2 cups all purpose flour
- 1 1/4 cups rolled oats
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup strawberry preserves (or whatever flavor you want)
- Slivered almonds (optional)
- Preheat the oven to 350 degrees. Prepare an 8 inch square pan and line a half sheet pan with parchment paper.
- Spread the pecans in a single layer on the prepared half sheet pan. Bake for about 5 minutes, or until lightly golden and fragrant. Cool completely on the pan.
- In a large bowl, whisk together the flour, oats, granulated sugar, brown sugar, salt, baking soda, and pecans. Pour in the melted butter, and using a wooden spoon, mix together until well combined. Transfer the dough to the prepared pan. Press the dough evenly into the pan, forming a packed layer.
- Using an offset or silicone spatula, spread the preserves over the dough. Evenly sprinkle the slivered almonds over the top. Bake for about 40 minutes, or until the top is golden brown and fragrant. Transfer the pan to a wire rack and let it cool completely.
Now back to studying!
Good morning, everyone! This is my first post on RTTC as a high school senior, which is just crazy! We started school on Tuesday, and I can tell it’s going to be a fun, but hard year. I’m taking 3 AP level classes this year, and if you combine that with being in 3 chamber groups and training 12 hours a week, I’m not going to have tons of spare time on my hands. So, I’m trying to get as much baking in before my schedule starts going too crazy!
One of the classes that I’m most excited to take this year is culinary. Because of my past food experiences (aka this blog and my mom’s a chef and I love to cook), I was able to skip the basic classes and go right into the advanced class. The class is revolved around creating detailed menus, each with multiple parts. I don’t exactly mind being able to bake in the middle of the day, either. 🙂
One thing that I realized on RTTC was the lack in gluten-free recipes. No one in my house has any need to eat gluten-free, but I realize that my family is fortunate, and many other families have to eat a wheat free lifestyle. While I did make the crisp with a gluten free topping, I wanted to experiment a little more with gluten-free baking. I stumbled across the BabycakesNYC cookbook, and this vegan, low sugar, gluten-free muffin immediately caught my attention. It’s nearing the end of summer, so I wanted to make sure I could get in all my peach baking before apple/pumpkin (aka fall baking) begins again. Enjoy!
Ginger Peach Corn Muffins
Makes 12 muffins
- 4 cups sliced, fresh peaches, peeled (if desired)
- 1/2 cup agave nectar
- 2 tablespoons fresh lemon juice
- 2/3 cup almond milk (can use rice milk to make it nut-free)
- 1 tablespoon apple cider vinegar
- 1 cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 3/4 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- 2-3 teaspoons ground ginger (personal preference)
- 1/2 cup coconut oil
- 3/4 cup agave nectar
- 1/3 cup applesauce
- 1 tablespoon vanilla extract
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper/Silpat.
- In a medium bowl, toss together the peach slices, agave nectar, and lemon. Spread the peaches evenly on the baking sheet and place in the middle rack of the oven for 20 minutes, or until the sugars on the outside are caramelized. Let the peaches stand until cooled, approximately 30 minutes.
- Keep the oven at 325 while preparing a 12-muffin baking tin. Combine the almond milk and the apple cider vinegar, and let sit (this creates a buttermilk-like substitute).
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, xanthan gum, cinnamon and ginger. Add the oil, agave nectar, applesauce and vanilla to the dry ingredients and stir until the batter is smooth. Pour in the “buttermilk” and mix gently until just incorporated.
- Pour 1/3 cup batter into each muffin tin, until it is practically full. Top each muffin with a roasted peach wedge (or 2). Bake on the center rack for 22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 15 minutes, then transfer to a wire rack to finish. Can be stored in an airtight container for up to 3 days.
Gluten free, low sugar, vegan, and dairy free? Sounds like a winning recipe.
It’s hard to believe that tomorrow I’ll be starting my senior year of high school. Preparing for it hasn’t left much time for me to do anything else, but I’m trying to squeeze in my last moments of summer before I go off to school tomorrow morning. I’ve already done the summer assignments, gotten new school supplies, and most importantly, spent some time relaxing by the pool and soaking up the sun before I basically go into hibernation before audition season starts.
One of the things I’m most excited for this year is starting up at MSM again. This year, in addition to taking the regular schedule of ear training, theory, a lesson and orchestra, I’ll be in 2 chamber groups, which (if I haven’t mentioned before) is by far my favorite type of playing. I’ve already had a rehearsal with a wonderful piano quintet that I get to be a part of this year, but I can’t wait to be there again and surround myself with so many talented musicians.
In an effort to pretend that my summer is able to go on for longer, I’m sharing is incredible peach coffeecake recipe from the ever-so-trustworthy King Arthur Flour Whole Grain Baking book (available on Amazon). It’s a quick cake, but especially during my lazy summer mornings, having a home baked good was truly appreciated. We even enjoyed it better the second day, as it became denser and slightly more hearty. Enjoy!
Peach Coffeecake: Makes one 9X13″ cake or two 9-inch round coffeecakes
- 8 ounces (2 cups) white whole wheat flour
- 2 1/8 ounces (1/2 cup) all purpose flour
- 1 teaspoon baking soda
- 4 ounces (1/2 cup) unsalted butter
- 7 ounces (1 cup) sugar
- 1 large egg
- 8 ounces (1 cup) buttermilk
- 1 1/2 teaspoons vanilla extract
- 12 ounces (2 cups) peeled, diced fresh peaches
- 1 ounce (2 tablespoons) unsalted butter, softened
- 3 1/2 ounces (1/2 cup) sugar
- 1 tablespoon all purpose flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- Preheat the oven to 350 degrees and prepare two 9-inch cake pans or one 9X13- inch pan.
- Whisk together the flours and baking soda in a medium mixing bowl. Cream together the butter and the sugar in a large bowl. Beat in the egg, stopping afterwards to scrape the sides and bottom of the bowl. Add the vanilla. Add the dry ingredients, one third at a time, alternately with the buttermilk. Stir in the peaches until evenly distributed. Pour the batter into the prepared pan.
- Topping: Combine the butter, sugar, flour, cinnamon, and nutmeg in a small mixing bowl until evenly mixed. Sprinkle this mixture over the batter.
- Bake according to the pan size (25-30 minutes for rounds, 30-35 for the 9 by 13) until the top is golden brown and a toothpick inserted into the center comes out clean, or with a few moist crumbs.
Now, onto senior year!
Well hello there again! These past few weeks have been so busy with music programs that not only did I not even have time to make anything, but no time to post either! I hope you haven’t missed me too much :). I just finished up the Summer Strings program at NYU, which was fun. Living in the city for 3 weeks was certainly an awesome experience, although I’m glad to be home and able to relax for a few days before the rest of my summer begins.
The last thing that I’m sure anyone wanted to do these past few days was turn on their oven. It was hot enough outside that any additional heat would have been just unbearable, which is why I’m giving you a recipe that does not require you use it! Besides, pancakes in an oven would be just strange. I’ve made some pancakes in the past, but that was a long time ago, so it was time for a new recipe on RTTC.
I haven’t had a big breakfast in quite awhile. During the school year, I am typically rushing out the door with my mug of tea and a bar in my hand, and during the summer, especially since gymnastics starts at 8:30, I’m eating some toast with peanut butter, yogurt with granola, and not so much sit-down breakfasts, which is really a shame. So, I’m making it my goal this summer to start making myself some actual breakfasts, because there is only so much granola I can eat, and with pancakes this pretty, I can’t resist!
Blueberry Buttermilk Pancakes- From Fine Cooking
- 3 Tbs. unsalted butter; more for serving
- 9 oz. (2 cups) unbleached all-purpose flour
- 1/4 cup granulated sugar
- 2-1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 cups buttermilk
- 1 tsp vanilla extract
- 2 large eggs
- Vegetable oil for the pan
- Pure maple syrup for serving
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk, vanilla and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.
- Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Sprinkle the blueberries evenly across the pancake. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more.
- Serve hot with butter and maple syrup.
An easy, delicious way to brighten any summer morning!