Blueberry Hotcakes and Honey to Warm You Up
By Cal Orey
Enter pancakes also known as flapjacks, griddlecakes, and hotcakes. Often served at breakfast this popular food is topped with butter and maple syrup. Hotcakes are an American favorite that I, and perhaps you, too, have enjoyed since childhood. But sometimes giving a classic flavored food, like pancakes, a twist is a welcomed change.
Since my life here in the mountains, I’ve made flapjacks from a store bought mix (with the directions to just add water), and have ordered them in luxury hotels from room service menus. But making them from scratch at home is heaven because you can control the size, ingredients, and add-ons that makes hotcakes scrumptious, and a healthful treat food that can make you feel like royalty.
Pancakes with Honey and Berries
1 cup cake flour
1 ½ tablespoons baking powder
2 teaspoons granulated table sugar
¾ cup buttermilk
1 tablespoon European style butter with sea salt
1 brown egg, beaten
1 1/2-2 cups fresh blueberries (save half for topping)
Organic maple syrup or honey
European style butter
Whipped cream or confectioners’ sugar (optional)
2 tablespoons lemon rind
HONEY tradecover going back to press for 9000 copies! Drugstores are interested in carrying! Gift size is a cutie! |
These pancakes are light and fluffy because of using cake flour. The blueberries give the hotcakes a tart and sweet flavor. A small amount of real butter adds a creamy texture and whipped cream is even sweeter with the tang of lemon. The morning I made blueberry pancakes and munched on them in my new, improved bed I was happy in the sierras. Fabulous flapjacks are a luxury for snowy or rainy days ahead during the upcoming spring season.
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