I'm back! I'm sorry I've been gone for so long, my family has been going through a two month relocation process! Not fun, I'm so glad it's over! We are now settled and here are some of my favorite new recipes...
This blueberry sauce is so yummy! I served it on pancakes, but it would be delicious on ice cream too. I'm tempted to can it so I have it on hand all of the time! It's a cinch to put together. I'm posting my buttermilk pancake recipe again, I started adding vanilla and I think it really puts them over the top! Ignore the styrofoam plates, I was tired of doing dishes :)
2 tsp cornstarch
1 Tbs water
1/4 c. sugar
1/3 c. water
1/8 tsp salt
2 c. blueberries (fresh or frozen)
Whisk together cornstarch and water in a saucepan. Add in sugar, 1/3 c. water, and salt. Turn heat on to medium and cook until slightly thickened. Add blueberries, boil for 3-4 minutes. Serve warm over ice cream, pancakes, etc. Makes 2-3 cups and enough for my pancake recipe below.
1 c. all purpose flour
2 Tbs. sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c. buttermilk
1 Tbs. canola oil (or vegetable oil)
1 large egg, lightly beaten
1/2 tsp vanilla
stick of cold butter
Lightly spoon flour into dry measuring cup, level with knife, add to large bowl. Add sugar, baking powder, baking soda, and salt, whisk to combine. Make a well in the center of mixture, set aside.
In separate bowl, combine buttermilk, oil, egg, and vanilla. Stir to combine. Add to dry ingredients and stir until smooth.
Heat skillet to medium low heat. With cold stick of butter, unpeel end and rub a thin layer of butter over pan. Drop about a 1/4 c. batter onto skillet. Flip pancakes when tops are covered with bubbles and edges look cooked. Remove from pan, and re-butter, then add more batter, continue this way with the rest of the batter.
Yields 9 4 inch pancakes.