Pancakes in the PM

Personally, I can eat breakfast for all meals of the day. There's something inherently optimistic about it. Breakfast inspires feelings of beginning and airiness. So when I had myself a stack of pancakes for dinner yesterday, any end-of-the-day heaviness I may have had was magically erased by my flapjacks.

Of course I had my pancakes with the works - berries, butter, maple syrup. You know, for sustenance. It was dinnertime...

Blueberry Pancakes

(yield: 2 servings, about 8 pancakes)

1/2 cup milk
6 oz blueberry yogurt
2 tbsp melted butter
1 egg
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
butter, for greasing

1 cup blueberries

 

Whisk milk, yogurt, melted butter, and egg together in a medium bowl.

 

In a separate large bowl, combine remaining ingredients, whisking well so that there are no lumps.

Pour the wet ingredients into the dry, and mix just to combine.

Heat a griddle or non-stick pan over medium heat, and grease with a little bit of butter. Ladle the pancake batter i
nto the  pan to form medium pancakes, and sprinkle each with a few blueberries. Once bubbles begin to form along the edges, flip the pancakes,  about 2-3 minutes. Continue to cook on other side for another 2 minutes, until pancakes are set and golden brown. Serve with maple syrup, or whatever your heart desires.

Turns out, I'm not the only one fond of pancakes at any hour. Zelli enthusiastically participated in clearing off my plate.

 

One Last Horrah

I'm having a very difficult time watching summer slip away. The hardest part about the whole thing is probably parting with all the refreshingly light and colorful treats the season has to offer.

I know it's time to move on, but what's the hurt in celebrating the end of a wonderful season with one last spoonful of something that throws you right back onto that beach, backyard, or rooftop and fills your nostrils with aromas of char-grilled barbecue, pies, and ice-cold watermelon? But my way of celebrating entails a little bit of rum...

Summer's not over until I say it's over, you hear?! Okay, I guess now that I've had some Mojito Sorbet, it's over.


Mojito Sorbet   
                                                                                  

1 cup fresh lime juice (5-6 limes)
2 cups water
1 cup sugar
1 cup fresh mint
zest of 2 limes
1/2 cup rum
















(yield: about 1 quart)

Stir water and sugar together in a saucepan over medium heat. Bring to a simmer, and stir until sugar is completely dissolved. Add mint and lime zest, remove saucepan from heat, and let steep 1 hour.

Once the mixture comes to room temperature, cool in the refrigerator for at least 1 hour. Remove mint leaves, and stir in the rum. Pour mixture into ice cream machine, and freeze according to manufacturer's instructions. (My cuisinart took about 30 minutes). Transfer to a freezer-safe container, and freeze until ready to eat.

Who says you can't do mojitos via spoon?