As I sit down to write my cooking column this month, I am trying to focus on a couple of things at one time: 1) Thinking of something brilliant to write; and 2) Watching and wondering where Cooper, our new 2-month-old puppy, is at. Can you guess which of these two things is winning my attention right now?
If you guessed, “Not this column,” you’d be right!
Cooper is a German shepherd puppy we got a few weeks ago. I am training him to be a service dog for the Patriot Assistance Dogs program. Right now, he is trouble, with a capital ‘T.’ Cute, fuzzy and adorable, but still trouble. Of course, most puppies are. I wouldn’t have it any other way.
But back to cooking.
I wanted to share something with all of you: it’s National Hot Breakfast Month. Did you know that? Well if not, you do now! This actually made me pretty excited, because I have a couple of great breakfast recipes – at least to me they are, but you can be the final judge.
On weekdays I am not big into making breakfasts; it’s usually just some cereal for me. My husband is up earlier than me during the work week, so we are each on our own for breakfast. No need to make anything fancy. Also, I should confess, I am by no means a morning person. He can testify to that and I know a few other people that could, too.
But, on the weekends, I usually love to make a big, hot breakfast at least once. My favorite thing to make is pancakes. Honestly, I will make these for supper sometimes, too. A while ago, I found a great recipe for homemade pancakes – no boxed mix required! I absolutely love them. I have changed the recipe for myself and my husband, using white whole wheat flour instead of all purpose, and they are wonderful.
The other recipe I will share this month is for whole wheat blueberry muffins. I love, love blueberries, and to put them in muffins is even better. I froze a bunch of blueberries this past summer, and every once in a while it is nice to pull some out and make a couple of batches of these muffins.
Now, I am off to go and see what a certain puppy is up too. It’s too quiet in the house, and that means either he is asleep somewhere or has found some trouble.
Simple homemade pancakes
1 cup flour
1 Tbsp sugar
1 tsp baking powder
½ tsp baking soda
Dash of salt
1 cup buttermilk
3 tablespoons melted butter
In a large mixing bowl, stir together flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.
Heat non-stick skillet or griddle over medium heat. Using a ¼ cup measure, pour pancake batter onto hot griddle.
Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter.
Whole wheat blueberry muffins
¼ cup white whole wheat flour
¼ cup packed brown sugar
¼ tsp ground cinnamon
2 Tbsp cold butter
¾ cup milk
¼ c butter, melted
1 ½ cups white whole wheat flour
½ cup sugar
2 tsp baking powder
½ tsp salt
1 cup blueberries (fresh or frozen)
Heat oven to 400 degrees Fahrenheit and line muffin cups with paper baking cups or grease bottoms of the pan. In a small bowl, mix dry streusel ingredients. Cut in cold butter until crumbly. Set aside.
In a large bowl or your mixer, beat milk, melted butter, and egg until well mixed. Stir in flour, sugar, baking powder, and salt just until moistened. Fold in blueberries.
Divide batter evenly among muffin cups; sprinkle each with streusel. Bake 20 to 25 minutes until done. If using greased cups, let sit 5 minutes before removing from pan. If using paper cups, remove immediately.
Contact Jessica at firstname.lastname@example.org.