Happy Fourth of July to you…some people might be grilling; some lifeguards might be working…there is probably some fourth of July road race in your area (or maybe Patriotic aerobics…)
As for me, I’m doing a road race and traveling.
Living the dream.
I always thought it would be cool to make a Fourth of July Patriotic Waffle. I’ve made other interesting waffles…I didn’t have any criteria for it, just that the Patriotic Waffle should be red, white and blue. I even brainstormed of various red, white and blue foods I could use. White ended up being hardest, but yogurt made that easy.
I feel like this could become a mouthful if I didn’t say it right.
The Blueberry Cobbler Pancakes.
Blueble Coblo…I don’t know. Anyways, for easiest sake I’ll just call it the blueberry cobbler pancakes. This came about because I am supposed to clean out my fridge and saw I had some of the most serious ingredients for a blueberry cobbler style pancake…which is how most of my recipes come about.
Blueberry Cobbler Pancakes
2/3 cup flour
1 tsp baking powder
1 tablespoon butter (if you “forget” this it will not taste as good…at all)
½ cup blueberries
¼ cup sweetener of choice1
1 teaspoon vanilla extract
½ cup milk or water (these are a bit more dense as blueberry cobbler generally is)
½ cup vanilla yogurt
Spices: A dash of cinnamon.
Mix dry ingredients to wet ingredients (including vanilla yogurt) than pour on griddle.
I’ll be perfectly honest with you. When I saw that the recipe would be best with butter I somewhat lacked the motivation to make it. (I was so proud that I’m actually cleaning out my fridge versus making more of a mess).
Do I really want to go to the store to stock up on butter when I’m leaving soon? I’m so glad my housemate allowed me to use a bit because it added a nice range that you will not get (and this would just be blueberry pancakes really) without it.
Questions for you:
Favorite seasonal dessert?
How do you use butter?
For me, I sauté vegetables in it. I don’t eat a lot of toast and my lunch sandwiches are peanut butter and jelly but I do go through it sautéing vegetables and occasional recipes that call for it.