blueberry buttermilk pancakes with apple butter

first off, let me say that neither the pancakes, nor the pictures of the pancakes turned out how i had in mind. i'm going to try this again at a later date, but i decided to share this disaster (well, from an aesthetic point of view anyhow) with you because they still tasted fantastic, and even better, they have lots more potential. that being said, this is sort of a tricky recipe. hungover chefs beware... you'd have better luck with this another morning, trust me on this one (i'm

not quite sure but there just may have been some mismeasurements.... ahem). there was just too much going on at once for such an early hour of the morning. i'm just going to spit out the recipe here for you now, but i hope to be able to write to you about an improved version of these sometime real soon.

blueberry buttermilk pancakes with apple butter

apple butter

3-4 medium tart apples

3 tbsp brown sugar

ground cinnamon

1 tsp. fresh lemon juice

2 tbsp. butter

pancakes

3/4 cup self-rising flour

1 tsp. baking soda

3 tbsp. fine cornmeal

3 tbsp. sugar

1 egg beaten

1 1/2 cups buttermilk, room temperature

1 tbsp. butter, melted

1 cup blueberries (but the actual recipe called for blackberries, and raspberries sounds good too)

oil, for greasing

to serve

light cream, if you got it

extra berries

making the apple butter; peel, core chop the apples and add to a saucepan with the sugar, a pinch o' cinnamon, lemon juice, 1 tbsp. water. bring this mess up to a boil, cover, simmer over low for 15-20 until soft. mash with a fork, add the butter, and heat through, uncovered, until thickened

making the pancakes; sift flour and baking soda together, stir in cornmeal and sugar. beat egg, buttermilk, and melted butter in a separate bowl. stir this into the dry ingredients to form a smooth, thick batter. fold in the berries (yum yum)

heat a nonstick skillet over med. heat until hot, brush lightly with oil and pour in

enough batter to form a small pancake. cook until bubbles appear on the surface (roughly 2 minutes). flip and cook one minute longer. keep the cakes warm in the oven while you cook up the rest, and then serve them up with the apple butter, a little bit of the cream and some extra berries. enjoy!

to give credit where credit is due, this recipe is also from the easyvegetarian (i did tell you that you would see alot of it...)

coming soon...

since our house is filled with baskets and baskets just overflowing with beautiful tomatoes like these ones here, i think tomorrow i'll use some of them up in a big pot of homemade soup to start of the week, something that will be a fairly regular item on here - soup mondays. i have no class in the afternoons so i'm free to make a big pot of soup - leftovers make the perfect quick lunch when the week gets busy, and is even good to take to go if you happen to have a thermos handy.

truly,

brittany