Good Morning! Today is August 1st and that means I am going to have a very busy month. In 13 days I (yay) leave for a very needed vacation to Nantucket. I will be joining my parents, brother and cousins for a week in this lovely cottage. Then I fly into Chicago to attend the SITS Bloggy Bootcamp on the 20th. Then on the 26th someone has a blogaversary
to celebrate…can you guess who that is? Yay its Calamity Kate's Kitchen's 1st blogaversary.
I love the trips to Nantucket. My cousins and their 2 adorable kids rented the house behind us. The kids would wait till our shades were raised in the morning and come in. I got in the habit of making breakfast. I would make pancakes with cut up marshmallows for E and the rest of us would eat my blueberry sauce on our pancakes. I am getting excited about Nantucket so I decided to make a batch of pancakes and blueberry sauce. Enjoy… this blueberry sauce is so delicious, fresh and just amazing if I do say so myself. Cheers!
|Pancakes with blueberry sauce|
adapted from Martha Stewart
1 cup all-purpose flour
2 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup silk coconut or almond milk
2 tablespoons unsalted butter, melted and cooled slightly, plus 1 tablespoon for griddle
1/2 cup fresh blueberries (optional)
1 1/2 teaspoon lemon zest
Preheat griddle to 375 degrees, or heat griddle pan over medium-high heat. Whisk flour, sugar, baking powder, and salt in medium bowl. Add egg, milk, and 2 tablespoons melted butter; whisk to combine. Batter should have small to medium lumps.
Preheat oven to 175 degrees. Test griddle by sprinkling with a few drops of water. If water bounces and spatters, it is hot enough. With paper towel, brush 1/2 teaspoon butter onto griddle. Wipe off excess.
Using a measuring cup, pour 1/4 cup pancake batter onto the griddle. When pancakes have bubbles on top and are slightly dry around the edges, about 2 minutes, flip over. Cook until golden on the bottom, about 1 minute.
Repeat with remaining batter, using 1/2 teaspoon butter on griddle for each batch, keeping finished pancakes on a heat-proof plate in the oven until ready to serve.
Nantucket Blueberry Sauce
a Calamity Kate originalserves 4
1 1/2 cup fresh or frozen blueberries, room temperature
1/4 cup sugar (to taste)
1 pinch salt
1/2 small lemon, juiced and zested
1 teaspoon honey, to taste
In a medium non reactive pot mix together the blueberries, sugar and lemon zest. Cook on medium for about 5 minutes or until the blueberries start to show their juices. Bring heat to medium-high. Add in lemon juice and continue stirring until the blueberries become liquid and almost boiling. Turn down to medium-low and let simmer 5 minutes longer. If you cook it too long it will turn into a soft jelly. Serve warm over ice cream or pancakes.
|Wild Rose Cottage, Nantucket|