BLUEBERRY BUTTERMILK PANCAKES

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,

Lela's Buttermilk Pralines

Lela is a childhood friend of mine as well as an incredible designer. Not only is she a talented designer but she is also a great cook. Below is a recipe passed down from her grandfather. Grandpa John’s Buttermilk Pralines:

• 2 Cups granulated sugar
• ¾ cup buttermilk
• 1/3 cup heavy cream
• 1 teaspoon baking soda
• 3 tablespoons butter
• 1 ½ teaspoons vanilla
• 1 cup pecans, roughly chopped (you can also use almonds, walnuts or your nut of choice-or a combination)

What to do: Mix sugar, buttermilk, cream and baking soda in a heavy, medium size sauce pan. Cook over medium low heat, stirring occasionally to keep mixture from burning when thickens. When a candy thermometer placed in the mixture reaches 236 degrees, remove saucepan from heat and stir with a wooden spoon or heatproof spatula. Add vanilla and butter and beat until thick and creamy. Quickly add a cup of chopped nuts and return pan to low heat to keep the mixture from seizing up. Using a spoon, drop small cookie-size portions onto a baking sheet lined with wax paper. Allow to cool completely. Wrap each praline in plastic. Grandpa John’s Buttermilk Pralines

Yields: 25-30 small pralines