Introduction and a Blueberry Pancake

Hello everyone! Well I've decided to jump on the bandwagon. I'm a stay at home mom to a little boy who will be turning one year old in just two short months. He recently learned how to crawl and he has been underfoot everywhere ever since! This of course poses a challenge in the kitchen, but with a few child locks and a good eye we have avoided any accidents thus far, though not forever I'm sure. So this is a blog, mostly about what goes on in my kitchen, and sometimes about the challenges of raising a baby toddler. I hope you will come along with me!

...and for breakfast, Classic Buttermilk Pancakes with Blueberries. Enjoy!


Classic Buttermilk Pankcakes with Blueberries
Adapted from: BHG New Cook Book 11th edition

1 c  all-purpose flour
1 tbs  sugar
1 tsp  baking powder
1/4 tsp baking soda
1 beaten egg
1 cup buttermilk (I used 1 tbs lemon juice in 1 cup regular milk)
2 tbs cooking oil
2 handfuls blueberries


1. In a medium mixing bowl stir together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center and set aside.
2. In a small mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
3. Pour a 1/4 cup batter onto a hot, lightly greased griddle or skillet. (Non-stick works best for pancakes in my opinion.) Top wet batter with a few blueberries (or alot if you like). Cook for about 2 minutes on one side. When batter starts to bubble and edges start to dry, flip and cook for another 2 minutes. Serve warm with butter and syrup, or with whatever other toppings you love!

Makes 8-10 4-inch pancakes.