Mama’s Not-So-Famous, Not-At-All-Flying Blueberry Buttermilk Flapjacks


One of the toddler’s favorite TV shows is Little Bear, which is on Nick Jr.  We have at least 10 episodes saved on our DVR, plus multiple Little Bear DVDs.  One of his favorite epidosdes is when Father Bear makes his famous flying flapjacks.  For some reason, Father Bear tossing those flapjacks in the air just cracks him up, and invariably makes us all crave pancakes.  I decided to try these pancakes since I had some blueberries in the freezer, and of course, the toddler watched in awe as  I made these, constantly asking me to make them fly like Father Bear.   Much to his disappointment, I did not attempt to make our flapjacks fly, but none of us were disappointed in the deliciouuness of these pancakes.  They are light and fluffy, and I LOVE all of the blueberries in there.  They were easy enough to make as a quick weeknight dinner, or a delicious weekend morning breakfast.

Blueberry Buttermilk Pancakes

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups low-fat buttermilk
1/2 cup 1% low-fat milk
1 tablespoon vegetable oil
1 large egg, lightly beaten
Cooking spray
2 cups blueberries

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Combine buttermilk, milk, oil, and egg in a bowl, and add to flour mixture, stirring until smooth.

Spoon 1/4 cup pancake batter onto a hot nonstick griddle or large nonstick skillet coated with cooking spray, and top with 2 heaping tablespoons blueberries. Turn the pancake when the top is covered with bubbles and the edges look cooked. Repeat the procedure with the remaining batter and blueberries.

Source: From Cooking Light January 2001


SMS: Sour Cherry and Almond Biscotti

This week’s Sweet Melissa Sundays recipe for Sour Cherry and Almond Biscotti was chosen by Tracey from Made by Tray-Tray.  You can check out her site for the recipe, along with an excellent tutorial on how to make this biscotti, which was immensley helpful to me as I made this last night!  You can also find the recipe on pages 72-73 of The Sweet Melissa Baking Book.

Biscotti is yet another baked good that I’ve never made, and only eaten a handful of times.  I wasn’t sure if I was going to like this.  My only experience with biscotti was the stuff at Starbucks (yuck) or the big container you can get from Sam’s Club or Costco (which is usually the only uneaten snack at my office!).  But, I figured I would give this a try, and you really can’t beat the combination of cherries and almonds.  I am happy to report that I’m now a biscotti lover thanks to this recipe!  I really enjoyed the flavor, and the crunch despite my love of chewy cookies.  The husband really loved them too.  The recipe came together very easily, and the longest part was letting the dough chill in the refrigerator and the baking time.  My only issue was working with the dough after it sat in the refrigerator.  It was still very sticky and I had to add quite a bit of flour in order to shape it.  I managed to get it to work with a little bit of love.  These will definitely make another appearance in our house!

To see how the other bakers did this week, check out the other posts here.  Up next week…Chocolate Walnut Brownies.  YUM!!