Sunday Mornings

blueberries Blueberries. Pancakes. Maple Syrup.

What a perfect way to welcome Sunday morning…

I love cooking for my family.  With three teenage boys to feed, I have plenty of opportunities.  When they were young, the thought gripped me that they would only eat what I offered them.  Well, minus the carefully selected beetle or mud pie.  For the most part, I manned the food-gates in our home.

So, I began a quest to find a satisfying, nourishing, taste-appealing way to feed them – without going broke in the process!  Along the way, I discovered the treasure of Sue Gregg’s Blender Batter recipes.  These Sunday morning gems originated with her.

 

Blueberry Blender Pancakes
adapted from Sue Gregg’s  An Introduction to Whole Grain Baking

1½  cups cultured milk (ie. buttermilk, thinned plain yogurt, plain kefir)
2 T. melted butter or olive oil
1 t. vanilla extract
1 cup uncooked brown rice
½ cup uncooked rolled oats

Place all the above ingredients in a blender; blend at highest speed for 3-5 minutes.  Cover the blender and let stand at room temperature for several hours or overnight.

2 t. baking powder
½ t. baking soda
1 t. salt, to tast

Sift the above ingredients through a small strainer into a small bowl.  Set aside.

In the morning, just before baking, add to the blender

1 egg
1-2 T. coconut flour (buy on-line here) OR  3-4 T. all-purpose wheat flour

Blend on highest speed for 1-3 minutes.  Add additional liquid if blender doesn’t blend easily. Then, briefly blend in leavenings and salt.  Assist with rubber spatula if needed.  Do not over mix.

Rinse off a couple handfuls of fresh blueberries.  Set close by to where you will be cooking the pancakes.

Grease griddle or skillet if needed and heat till water sizzles when sprinkled.  Pour about ¼ cup batter on griddle and quickly drop 3-4 blueberries in each pancake.  With a spoon, lightly cover each berry with additional batter.  This keeps them from cooking too quickly and burning when you flip your pancakes.

When pancakes start to firm up and bubble in the middle (about 1-2 minutes), carefully flip to other side.  Cook on second side about 1 minute.  Transfer to a cookie sheet while you cook the rest of the batter.  I like to cover my cooked cakes with a hand towel to keep them warm.

Serve with butter and warm maple syrup.

…   …   …

Blueberry Pancakes

Last Sunday, sleepy-eyed and tousle-haired Andrew followed his nose into the kitchen and asked, “How many are you making, Mom?”

“The whole batch.”

“Just for us?”

“Yep.”

His smiles and hugs expressed his delight.

Andrew’s my youngest and is always ready to eat.  His older brothers were gone for the weekend, and Dad had already left for church.  This morning, it was just the two of us at table.

We both ate our fill, taste buds tingling with a burst of blueberry tartness, mellowed by maple syrup warmth.

I delighted in Andrew’s appetite.  A simple offering, eagerly enjoyed.  This mama’s heart brimmed.

 

What simple pleasures speak to your heart these days?