Today we were invited to my nephew Daniel and his girlfriend Regina for dinner. We were blown away by their super delicious pizza, cooked in the barbecue! See for yourself…
Our plan of loosing a few Covid pounds just doesn’t work. We are spoiled left and right with good food, beer and wine, and saying „no thank you“ is not an option…..
Ted is cooking today and he decided to make those pancakes that our friend Leslie made for us at Lake Tahoe last fall. Ever since, those pancakes are our favorite breakfast special and Ted has mastered them – Leslie would be proud of him!
Serve these pancakes with butter and warm maple syrup.
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
1/4 cup (1/8 lb.) butter or margarine, melted
1 cup fresh blueberries, rinsed and drained, or canned blueberries, drained (see notes)
Salad oil
In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries.
Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes
