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!
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!
Well it’s official, I’m a junior in high school! School started yesterday, and we had a modified schedule so I would be able to meet all of my teachers. I’m not stranded without any of my friends in any class, so I think I’ll be alright! Also, while I’m getting adjusted to my new schedule in school, I head back to the gym this week after taking our annual week-long break. It’s a strange schedule, but next week, things should start to settle in.
I put blueberries in a cookie. Not dried blueberries- fresh, plump, juicy blueberries. In a cookie. And it was delicious. These irresistible delights from Sweet Pea’s Kitchen are like a perfectly puffy cloud cookie, and once you get a squirt of the fresh summer berries, these are irresistible. They would make a perfect, light ending to your Labor day barbecues, a perfect breakfast, lunch, dinner, snack, midnight snack…the possibilities are endless! 🙂
Brown Sugar Blueberry Cookies
1 3/4 cups all-purpose flour, sifted
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon freshly ground nutmeg
1 stick butter, at room temperature
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 tablespoon milk
3/4 cup fresh blueberries
1/2 cup granulated sugar, for rolling dough
Preheat the oven to 370 degrees and prepare 2 baking sheets. In a stand mixer, cream together the butter and the brown sugar until light and fluffy. Add in the egg and vanilla extract until fully incorporated. Add in the milk until it just comes together.
In a separate bowl, sift together the flour, baking powder, cinnamon and nutmeg. Slowly add the dry ingredients into the wet ingredients, being careful not to overmix (or else you’ll get hockey puck cookies-ew)! Fold the blueberries in gently, taking extra caution not to pop them.
Take a medium sized bowl and add the 1/2 cup granulated sugar. Using a tablespoon or an ice cream scooper (or your hands), make balls of dough and roll them in the granulated sugar, then place them on a tray.
Bake for 15-18 minutes, or until the cookie centers are set and the tops are lightly colored.
This week has been hectic. Late nights filled with papers and math problems are starting up again, so my baking time becomes much more limited than it was all summer. My limited time however, makes the recipes that much more important, so when we had buttermilk and fresh picked blueberries we got at the farmer’s market, this recipe was screaming my name. Although I’ve had quite a number of experiences with muffins, I have never made scones before. I had been told multiple times just how easy they were, and now that I’ve made them, I’m hooked on. These weren’t too sweet, and they weren’t too dense and they were just amazing with the delectable turbinado sugar on top to give it that extra crunch. I know I’m drooling over this, so before I babble on too much, I’ll share this spectacular recipe with you!
1 stick cold unsalted butter, cut into small pieces
1 cup (1/2 pint) blueberries
1/2 cup low-fat or fat free buttermilk
1 large egg, plus 1 more for egg wash
1/2 teaspoon vanilla extract
Turbinado Sugar, for sprinkling
Pre-heat the oven to 375 and spray an 11×17 cookie sheet.
Whisk together flours, granulated sugar, and baking powder in a large bowl. Mix the butter in with a pastry cutter or rub together with your fingers until the mixture is the texture of coarse meal. Stir in the blueberries.
In a separate bowl, whisk together buttermilk, 1 egg, and vanilla extract. Drizzle over the flour mixture and stir together with a fork, until the dough comes together but a little bit of flour remains at the bottom.
Turn the dough over onto a lightly floured work surface, and gently kneed once or twice and pat into a 1 inch thick round. Cut into twelve wedges and transfer to the prepared baking sheet.Brush with egg wash and sprinkle turbinado sugar on top. Bake for 22 minutes, or until golden brown and cooked through.
Once you try these scones, your mornings will suddenly get much better. 🙂
With all of the crazy add-everything-in-the kitchen crazy flavors baking out there, sometimes it’s nice to go back to the basics, and classics. So who else to go to besides Dorie’s Baking book? This Blueberry-Brown Sugar Plain Cake is light because of the whipped egg whites, but the brown sugar gives it a nice warm sweetness and then the punch of the blueberries is just a perfect combination. A must have…always. 🙂
Blueberry Brown Sugar Plain Cake
From Dorie Greenspan Baking From My Home to Yours
Makes one 11×7 pan, about 15 servings
1 1/3 cups all purpose flour (plus a few tablespoons)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon (optional)
2 large eggs and 2 whites
1 stick (8 tablespoons) room temperature unsalted butter
1 cup (packed) light brown sugar
1/2 cup whole milk (I used vanilla flavored almond milk, yum!)
1 pint blueberries, fresh (frozen if you have to)
Preheat the oven to 375 degrees and grease a 11×7 baking pan
Mix together the flour, baking powder, and cinnamon if you’re using it.
Rinse the blueberries and toss them in 1-2 tablespoons of flour until just coated.
With a stand or a hand mixer, whisk the 2 egg whites until they form firm glossy peaks. Be careful not to overwhip! Once done, if using a stand mixer, scrape into a different bowl, or a hand mixer, just a new bowl.
Cream the butter and sugar until combined. Add in the 2 eggs until combined.
Add in half of the dry ingredients, combine, then all of the milk, and then the rest of the dry ingredients. Be careful not to over mix, only mix until just combined!
Switch to a rubber spatula and stir in 1/4 of the egg whites. Then carefully fold in the rest of the egg whites, being sure to use a light hand. Add in the blueberries, being careful to fold them in.
Bake the cake for 35-40 minutes, or until golden brown and a toothpick comes out clean.