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.
So we picked and picked and picked until the sun went down.
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 :)
Fluffy Pancakes
from allrecipes.com
INGREDIENTS:
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
1 egg
2 tablespoons butter, melted
cooking spray
DIRECTIONS:
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 :)
