When one is finished school and unemployed, free time is available in delightfully long stretches. Plenty of time for a leisurely Saturday brunch with a friend!
Recipe adjusted from All Recipes – Todd’s Famous Blueberry Pancakes:
*Makes 10-12 small pancakes*
1 1/4 cups all-purpose flour
1/2 teaspoon salt
Pinch of cinnamon
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 cup almond milk
1/2 tablespoon butter, melted
1/2 cup fresh or frozen blueberries (thawed, if frozen)
1 banana, sliced
In a large bowl, sift together flour, salt, baking powder and sugar.
In a small bowl, beat together egg and milk.
Stir milk and egg into flour mixture.
Mix in the butter and fold in the blueberries and banana. Set aside for 1 hour (I didn’t bother).
Heat a lightly oiled griddle or frying pan over medium high heat.
Scoop approximately 1/4 cup of batter for each pancake.
Brown on both sides and serve hot with maple syrup (or birch-maple syrup, in this case)
Weekday brunches have been happening too…man I need to fix my sleep schedule. Can’t be sleeping in til 11 indefinitely!
Pumpkin oatmeal with blueberries, sunbutter, and cinnamon!
With my new library book: Farm City (The Education of an Urban Farmer). It’s a very interesting tale of a lady who grows produce and raises livestock in an abandoned lot in Oakland, CA.
I finally tried making egg-in-a-basket this morning and it actually worked! Yes!
Everything is better with a side of avocado and blueberries. And coffee, durrr.
Time to go out and enjoy the day!
Oh wait! I wanted to share another yoga tune I’ve been enjoying: Blue Gowns by Blue Hawaii. Calming like an ocean!