We had heard rumors of wild huckleberries growing in our local mountains and over the weekend we decided to do a little foraging.
And wouldn't ya know it, we found ourselves a giant blueberry field! p.s. I'm not sure why we were so surprised...they are called the Blue Mountains afterall!
They were so tiny and delicious and I was not mad about the lack of huckleberries at all.
And the next morning Evan whipped up some blueberry pancakes. I found a new recipe to try because I wanted incredibly fluffy and delicious pancakes, with no trace of healthiness in them at all :)
And they were out of this world delicious! I know that pancake recipes are everywhere, but I thought these were special enough to share. Like if I ever open up a breakfast restaurant, this will be the pancake recipe I use (that's how good they are). And if you don't happen to have some freshly-picked-wild-blueberries on hand, well I suppose you could use store bought :)
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
* we used 3/4 c. + 2 tablespoons buttermilk instead of combining milk and vinegar and it was scrumptious. This recipe made 8 pancakes and I was left wanting more... next time I'll double it for sure :)