New Cookbook Project

I’m reviewing a cookbook project that a publisher wants to have available this year and I need your help. This new cookbook takes you on a journey from the shores of the Atlantic Ocean, across the wide prairie, to the mountains, and Pacific Ocean. It is called “Cooking Around the Country – Holiday and Seasonal Food and Fun”.

Doesn’t that sound like an exciting trip? Especially is this a fun trip where you not only hear about the land but also the food¬† for which it is famous.

Come with me as I give you a taste of New England food.  This is from Amy Houts, the author of this book. One of the first recipes she chose for this section is for blueberry pancakes.

Amy comments that as she was growing up her family vacationed in Maine at Rangeley Lake for a week each summer. One year she and her sister, Nancy, and parents went blueberry picking with her Aunt Jean and Uncle Morty. They picked more than enough in a short while. Then they went back to their cabin to make fresh blueberry pancakes. She still remembers how delicious they were! Here is her recipe for

Blueberry Pancakes

1 cup fresh blueberries
2 eggs
2 cups buttermilk
1/4 cup (1/2 stick) butter, melted
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
2 teaspoon baking soda
1 teaspoon salt

Preheat griddle on medium-high (400 degrees F.) You can help sort and rinse blueberries, removing any stems. Drain well. Set aside.

Break eggs into a large mixing bowl. Beat eggs with wire whip or rotary beater. Measure rest of ingredients into bowl. Stir only until dry ingredients are moistened. Fold in berries. Thin batter with regular milk, if necessary.

Note: The griddle gets very hot. An adult should ladle the batter onto the griddle.

Using a soup ladle, pour batter onto hot griddle in approximately 4-inch circles. In a few minutes little bubbles will appear over surface of pancake. Then turn and cook on other side until brown. Place lightly browned pancakes on platter and cover with a cloth towel to keep warm, until all batter is used. Serve with butter and real maple syrup, which is a specialty of the New England states.

Here is where the chef needs your help. After you make these pancakes, I would like to hear how they came out for you. Did they have a tender flavor injected with juicy blueberries? Did you take them off the griddle at just the right time so they did not burn? What were some comments from your family?

Here’s hoping to hear from you…

CC

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