Friday, July 8, 2011

Remnants of an Edible Flag...Pancakes with Blueberry Butter.

Do you remember back in April/May when I told you school was almost over and that meant I would be able to blog my way through the summer?

Do you also remember when I've been laying by the pool, reading books, going on adventures, having visitors and basically just not blogging?  Oh, wait no!  That couldn't be me. 

Moving on.  A week or so ago I started to plan the 4th of July festivities and of course what food we would be eating.  I must admit I was somewhat heartbroken about not spending the 4th on a boat on Table Rock Lake like I've done the last 19 years of my life.  But I went into it with an open mind, even though I had very high expectations.  And you know what?  Boston's 4th of July pulled through for me.  It was such a great day full of friends, grilling, playing games, eating, and then of course the epic Boston fireworks (which are the ones shown on T.V. every year!).

I of course had every intention of blogging about all of my festive 4th of July dishes but...I ended up using recipes that aren't mine to give out.  Sorry!  Do you at least want me to torture you and tell you what we had?  Okay.

  • Grilled hot dogs and corn on the cob (done by grill master Kaston)
  • Kaston's mom Annette's famous potato salad
  • Spring Creek Tea Room white chocolate cheesecake (which was of course decorated in American fashion with a blueberry and raspberry flag)
  • Ms. Ashley Fear's delicious turkey-dill roll up things.
  • Blueberry Lemonade

That was rude wasn't it?  I'm sorry.  But guess what?  I bought way too many blueberries and raspberries for the occasion (I didn't know when the opportunity would pop up to put a blueberry and raspberry flag on something and I wanted to be well prepared).  And that means that I had a ton of leftovers that I needed to do something with.  So.....this is what happened....

Pancakes with Blueberry Butter

for the batter:
3 tablespoons sugar
2 eggs
1/2 teaspoon vanilla extract
3 tablespoons butter, melted
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 cup + 3 tablespoons milk

for the butter:
1 stick butter, salted and softened
1 1/2 tablespoons powdered sugar
3/4 cup fresh blueberries

Gather all of those yummy ingredients.  And probably a cup of coffee if you're into that kind of thing in the mornings.
Throw the sugar, eggs, and vanilla into a bowl and whisk until foamy.
Stir in the melted butter.  And then the flour.
Mix in the salt and baking powder.
Now the milk.
Whisk like crazy until you have a smooth batter with no lumps.
Okay here is where I failed.  I forgot to take pictures of the actual pancake making process.  Who am I?  I'm sorry it was early and I was only on my first cup of coffee.  Forgive me.

Here is what you do...Use a skillet that is lightly greased with butter, pour about 1/4 cup batter onto the pan when the butter has started sizziling.  Fry until bubbles appear on the surface and then flip.  Cook for 2-3 minutes on the other side until golden.

Now for the buddah. (That's Boston for "butter")

Combine the softened butter and powdered sugar.
Measure out 3/4 a cup of blueberries.
Combine the two.  Mash some of the blueberries up so the butter turns a light purple.
And attention.  This is important.

Step 1: Put pancake #1 on the plate.
Step 2: Slather pancake #1 with blueberry butter.
Step 3: Place pancake #2 on top of pancake #1.
Step 4: Now slather pancake #2 with blueberry butter. (See where this is going?)
Step 5: No?  Okay I'll keep going.  Place pancake #3 on top of pancake #2.
Step 6: You'll never believe this step.  Slather pancake #3 with blueberry butter.
Step 7: Drench pancakes #1, 2, & 3 with warm maple syrup.
Step 8: Now grab a handful of fresh blueberries.
Step 9: Throw those fresh blueberries on the plate.
Step 10: This is the best step.  You'll like it.  Take a bite of those pancakes that are so perfectly stacked, slathered with blueberry butter and drenched in maple syrup.

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