Blueberry Buttermilk Pancakes

Everybody loves some good buttermilk pancakes for breakfast, and these will do it for ya. These are some of the best pancakes i've had (next to The Pancake Pantry). This is my grandma's recipe and we've been making these as long as I can remember. I hope you enjoy them like we do! I put blueberries in them this time, but you can do whatever you would like. Sometimes we mix it up and leave them plain, or do my favorite combo, chocolate chip pancakes with peanut butter and syrup.. yum. Here's what you need for the buttermilk pancakes

An egg, sugar, baking powder, flour, baking soda, oil, buttermilk, salt, and whatever add-ins you want. Crack the egg in a large measuring cup, slightly whisk

Whisk in oil and buttermilk. Add all the dry ingredients

Beat that together until combined and there are no lumps, but be careful not to over beat or your pancakes will become chewy. Add your choice of add-ins

Fold in. Scoop batter into a buttery pan

When the middle of the pancake starts too look a little dry and bubbly, flip it

Then leave it alone until it is done cooking. If you keep flipping it, it won't cook through in the middle and it will have the texture of a goodyear tire. So just don't do it :) Top with some butter, syrup, and blueberries (or your favorite pancake toppings)

Cut em open and eat up! I promise these are not hard, so do not be intimidated by homemade pancakes!

Buttermilk Pancakes

1 cup buttermilk

1 egg, beaten

1 Tbs. oil (vegetable, canola)

1 cup AP flour

1 Tbs. sugar

1 tsp. baking powder

1/2 tsp. soda

1/2 tsp. salt

-Your choice of mix-ins

In a large glass pourable measuring cup, combine buttermilk, egg, and oil; beat. Add dry ingredients and mix until there are no lumps. (Be careful not to over mix, or your pancakes will become tough.) Fold in your mix-ins, unless each person wants something different. If that is the case, sprinkle your mix-in on each pancake right when you pour the batter on the cooktop. Cook on a skillet or stove-top pan. Flip when the middle starts to look a little dry and bubbly. Finish cooking, and serve. 

National Banana Bread Day

So we're a little behind on the national food days, and I had planned on doing more, but it's a whole lot more time consuming then I realized. I didn't want to make just plain old banana bread, so I went with Blueberry Banana Bread. I adapted the recipe from Amy's Bread in New York. I loved this bread, because you get a taste of blueberry, then banana and it's SO moist! Here's what you need for the bread

Eggs, oil, milk, oats, flour, baking powder, baking soda, salt, vanilla, sugar, ripe bananas, and blueberries. Whisk together eggs, oil, and some of the milk; set aside

In a separate bowl, mix together the remaining milk and oats; set aside

In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt

Pour egg mixture and vanilla over the flour mixture

Fold in until just moist

In a small, separate bowl mash the bananas

Add mashed bananas, blueberries, and oat mixture to the batter

Gently fold in until completely combined

Pour into two greased loaf pans

Bake and cool in pans about 5 minutes

Then take out of the pans and cool completely on a wire rack. I was so excited the loaves puffed up and cracked on the top. I've always known bread is supposed to do that, but I've never made bread that does that like I want it to. Here's the inside of the bread

I read some reviews that this bread wasn't that sweet so I added some sugar to the batter and on the top of one of the loaves.. and I liked it the best, but that's up to you! 

Blueberry Banana Bread
5 large eggs
3/4 cup plus 3 Tbs. vegetable oil
1 1/4 cup plus 2 Tbs. milk
1 3/4 cup old fashioned oats
4 1/8 cup all-purpose flour
1 1/2 cups sugar
1 Tbs. plus 2 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
2 cups ripe mashed bananas
3 cups fresh blueberries

Preheat oven to 375 degrees. In a medium bowl, whisk together eggs, oil, and 1/4 cup plus 2 Tbs of the milk; set aside. In a separate bowl, pour the remaining 1 cup of milk over the oats and soak for 5 minutes. In a very large mixing bowl, whisk together the flour, sugar, baking powder, salt and baking soda. Pour the egg mixture and vanilla onto the dry ingredients and stir until partially moistened. Add the oat mixture, bananas, and blueberries. Gently fold together until just combined. Divide the batter evenly into 2 greased loaf pans.  Bake for 10 minutes, then reduce the temperature to 350 degress and bake for 45 to 50 more minutes, or until a toothpick comes out clean when inserted in the middle of a loaf. Let the loaves cool in the pans for 5 minutes, then turn out of the pans and place on a wire rack until completely cool. Slice and enjoy!

Got the Blues? (Blueberry Cookies!)

I (Casey) found this recipe on Picky Palate blog and I've been wanting to make these cookies for a while, I've just been kinda iffy on them. Blueberry in cookies seemed odd to me, but I just went for it. I'm glad I did, I thought these were really good! They taste very similar to blueberry muffins and they have a bit of a cakey texture. If you like blueberries these are definitely for you! Here's what you need

Butter, sugar, brown sugar, vanilla, eggs, baking soda, flour, salt, oats, white chocolate chips, & blueberries. Beat together butter and both sugars

Add vanilla and eggs

In a separate bowl, combine flour, baking soda, salt, oats, white chocolate chips, & blueberries

 stir that together

 Add to the first mixture and fold in by hand

 Some of the blueberries will start to break. Scoop the dough into balls and put in the fridge about an hour, or until ready to bake.

Place the chilled dough balls onto parchment paper

 Bake and scoop off the pan right away to cool

 and the inside of the cookie

Blueberry Cookies
(adapted from picky palate)


1 Cup unsalted butter, soft
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 Cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 Cup quick oats
1 1/2 Cups frozen blueberries
1 bag white chocolate chips (12oz)

In a large bowl, cream the butter and both sugars until well combined. Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda, salt, quick oats, blueberries, and chocolate chips. Add to the first mixture. Gently fold in by hand. Scoop into balls and chill for a about an hour, or until firm. Preheat oven to 375 degrees. Place refrigerated dough balls onto a parchment lined baking sheet. Bake for 8-10 minutes. Remove from baking sheet right away to cool completely. Eat up! :)