VIBES: ATOMS FOR PEACE “BEFORE YOUR VERY EYES”
So easy to make. You’ll never need to buy the box again. Feel good knowing your pancakes didn’t come from a factory. Serve these to your loved ones on a lazy Sunday morning… With organic maple syrup of course.
HOMEMADE BLUEBERRY PANCAKES
-2 Cups all purpose flour
-1 3/4 Cups almond milk (regular milk is fine too)
-2 Tbsp baking powder
2 eggs beaten
-1/4 cup butter, melted and cooled
-3 Tbsp sugar
2 Tsp Vanilla extract
-1 tsp salt
-1/2 pint fresh (or frozen) blueberries
Mix dry items together in a bowl. Combine wet ingredients in another bowl and slowly stir in the dry ingredients. Whisk together until combined. Heat skillet to medium. I use a nonstick skillet and prefer not to grease the pan. Let batter mixture rest 5-10 mins while pan is heating. Pan is ready when water droplet sizzles on the surface. Pour mixture onto pan
then add a handful of blueberries, spreading evenly throughout. Cook for a few minutes, the pancake is ready to flip when bubbles have formed and the batter begins to firm up. Flip pancakes only once, cook on the other side until golden brown. Remove from heat and repeat until batter is gone. Adjust heat as necessary if pancakes are cooking too fast or slow.
VIBES: Twin Shadow – Run My Heart
I went to the grocery store to buy paper towels and left with three pints of blueberries. They were on sale. They’re in season. So thats how these happened. Im not going to say that baking muffins in the heat of July is the brightest idea, but thats my story.
BLUEBERRY MUFFINS (Via this recipe @ Smitten Kitchen)
-5 Tbsp unsalted butter, softened
-1/2 cup sugar
-1 large egg
-3/4 cup greek yogurt
-1/2 tsp grated lemon zest
-1 1/2 cups all purpose flour
-1 1/2 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
-1 cup fresh blueberries (You can also use frozen, don’t defrost)
Preheat oven to 375 degrees. Line a muffin tin with paper liners or cooking spray. Beat butter and sugar together with an electric mixer until light and fluffy. Add egg and beat well, then add yogurt then lemon zest. Place flour, baking soda, baking powder and salt into a sifter and sift into the batter mixture. Mix until combined. Gently fold in the blueberries. The dough will be thick and sticky. Almost like a cookie dough. Scoop dough into muffin tin. I used a large tin (6 muffins) this recipe will yield 6 large muffins or 9 small muffins. The cups should be filled 3/4 of the way with batter. Bake for 30 mins or until a toothpick inserted into center of muffin comes out clean. Let cool on rack, serve with a pat of butter.
NOTE: This is not a super rich typical blueberry muffin recipe, its not overly sweet and the greek yogurt gives it a lighter feel, the lemon zest adds a fresh element. If you’re looking for a lighter tasting recipe this is for you -however it is definitely not the buttery, sweet, coffee cake-like muffin recipe.