After two weeks of not feeling completely 100%, I’m back in action making up for lost times. I’m on a cleaning-organizing-rearranging kick, which really means it’s a little early Spring Cleaning kick. I’m glad I’m running on a full tank because I need it to chase after a little toddler who thinks it’s hilarious when he pulls our cat Willy’s tail, hair and whiskers. A toddler who also thinks it’s funny when Willy swipes back at him in annoyance (more like borderline anger). It’s also a good thing I’m running on a full tank because after getting over a nasty cold myself, now the hubby is running a fever with aches and the chills (Blech – crossing my fingers I don’t catch this one!). Yesterday I nurtured him with homemade blueberry buckwheat pancakes and a pot of steamy chicken noodle soup for lunch. He later handed me a list of items that would “only make him feel better”. The list consisted of a couple movie rentals, popcorn, Taco Bell burrito, and a fudge sundae (what!?!). As ridiculous as it sounded, I got it for him anyway. He’s milking this sickness, big time. Good thing I love him.
I don’t think I got pampered like this when I was sick….hrmmmm.
Blueberry Buckwheat Pancakes Recipe – I originally posted a toddler-version of this on MYHO. I loved them so much I made a batch for us too, changing a few ingredients up a little and adding a yummy blueberry compote. I love the subtle taste buckwheat flour gives to these blueberry-freckled pancakes.
1/2 cup buckwheat flour
1 cup all-purpose flour
1 1/2 cups of milk
1/2 cup water
3 tablespoons of butter, melted
1 tablespoon muscavado sugar (or brown sugar)
3 1/2 teaspoon baking powder
1 teaspoon of salt
3/4 cup fresh blueberries
Using a blender or food processor, puree blueberries to a sauce consistency. In a large bowl, sift flours, baking powder, sugar and salt together. Form a well in the middle and pour in melted butter, milk, water and egg. Mix until well until all incorporated.
Spoon 1/4 cup amount of batter onto a heated skillet, lightly greased with butter or olive oil over a medium heat. Sprinkle tops with about 5-6 blueberries, spread out. Once bubbles form on the top of each mini pancake, it’s time to flip them. Flip and cook other side for about 30 seconds to 1 minute, or until golden brown.
1 cup water
2 cups blueberries
1/2 cup sugar
1 tablespoon fresh lemon juice
1/2 teaspoon fresh lemon zest
Bring all ingredients to a boil and cook for 5 minutes. Once sugar dissolves and blueberries break down, turn heat off and serve.
Drizzle desired amount onto pancakes.