Blueberry & Cucumber vodka refresher - Antioxident sneeky!Read More
BLUEBERRY BUTTERMILK PANCAKES
I always used to ask”what are we having for breakfast on a Friday night.” I always new it wold be something yummy but blueberry pancakes were my favorite…….My mother would melt the unsalted land o lakes butter and heat up the Vermont maple syrup. Yes, I practically licked the plate …….
- 1/2-stick butter sliced into roughly tbsp portions or cooking spray
- 2 cups all-purpose flour
- 1/2 cup sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/8 cup cinnamon
- 2 1/4 cups buttermilk
- 4 large eggs
- 1/4 cup melted butter
- 4 large eggs
- 2 cups blueberries
- 1/2 stick butter sliced into roughly tbsp portions or cooking spray
Sift the dry ingredients into a large mixing bowl. In a separate bowl, whisk the buttermilk, eggs and butter. Add the wet mixture to the dry ingredients and stir just until incorporated. Batter should be slightly lumpy. Carefully fold the blueberries into the batter. Batter may be stored, covered, in the fridge for up to twelve hours.
Heat a large skillet over medium heat. Add a portion of butter or cooking spray to pan. Use a 1/4 cup to drop batter into pan leaving at least two inches between pancakes. Cook on first side until small bubbles on the upper surface start to pop and edges are smooth or set, about 2-3 minutes. Using a spatula, turn the pancakes and cook on the second side until golden brown—the second side will not take as long to cook as the first. It may be necessary to adjust the temperature to get a nice golden brown pancake that is cooked thoroughly,
Happy National Pancake Day friends! In honor of the sweet day, I'm making brinner (breakfast for dinner) in the form of my Mini Blueberry Pancakes. Enjoy and share with me your favorite way to make flapjacks.Read More
I love lobster! Who doesn’t? Since the lobster truck started in LA I have been obsessed! It’s not always easy to catch the truck so when I was walking down 3rd street in West Hollywood and spotted it you can imagine how thrilled I was. Being an East coaster, my love for lobster started at a very young age and continues on. Megan, an old Nantucket friend, who happened to be visiting from New York said, “some things never change!” and she is right! A couple years ago when my good friend Matt Coffin from Machius, Maine aka the “Blueberry Capital of the World” introduced me to crab rolls, I began my love affair with them too. Guess what, the Lobsta Truck has crab rolls too! My husband Stevie has actually started referring to me as the seafood whore. I love everything from clams to caviar! So for you LA based lobster and crab lovers out there, check out their schedule at Lobsta Truck.
Lulu's Lobster Rolls
1 cup mayo 1/4 cup chopped fresh tarragon 3 garlic cloves, minced 2 shallots, minced 1 teaspoon sugar Juice of 1 lemon 1 teaspoon salt 1/4 teaspoon ground white pepper 4 cups (2 pounds) cooked lobster meat 8 hot dog buns, toasted
In a medium bowl, combine the mayonnaise, tarragon, garlic, shallots, sugar, lemon, salt and pepper. Place the lobster meat in a separate bowl and add as much of the mayonnaise mixture as you like. It purely a matter of taste, so mix carefully and adjust the proportions as desired. Spoon the lobster salad into the toasted hot dog bun.