Lemon Blueberry Pancakes with Buttermilk Syrup

The other day, while waiting at the hospital for my little girl to have an MRI, I had the most delicious blueberry pancakes with buttermilk syrup. The syrup was so yummy and carmel tasting! So, naturally, I came home and figured out how to make the syrup and dressed up some Bisquick pancakes to go with it!

Mix your favorite pancake mix according to package directions. Then add a half pint of blueberries then the zest and juice of 1 lemon. Stir gently (so you don't squish the berries) to combine. Cook. Voila! Amazingly delicious pancakes.

The syrup is what makes them even better though. This one is my version of a recipe I found on Pioneer Woman's Tasty Kitchen:

2 c. Buttermilk

2.5 c. Sugar

1 c. Butter

1/4 c. Light Karo Syrup

2 teaspoon Baking Soda

2 teaspoon Vanilla

WARNING: USE A LARGE POT BECAUSE IT FOAMS UP!

Combine all ingredients, except for vanilla, in a large pot over medium heat. Stir until it comes up to a boil. Turn the heat to low and cook, stirring frequently, for about 10 minutes. When it's golden brown and all incorporated, pull off the heat and add vanilla. Ladle warm, over pancakes!

Keep leftovers in the fridge and warm before re-serving.

Veggie Quiche Cups To Go

I've been cooking from the South Beach Diet book by Arthur Agatston, M.D. for my father. I'm finding some really delicious recipes. These breakfast cups are good! Anything in bold and italic is how I've modified the recipe.

1 pkg (10 oz) frozen, chopped Spinach

1 cup Egg Whites

3/4 cup Extra sharp cheddar cheese

1/4 cup Bell Pepper

1/4 cup diced Onion

3 drops Hot Sauce (optional)

12 pieces Canadian Bacon

Pinch of salt and pepper

Microwave spinach for 2-3 minutes on high. Drain excess liquid.

Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray. Place 1 piece of Canadian bacon in each cup.

Combine egg, cheese, peppers, onions and spinach in a bowl. Mix well. Divide evenly among muffin cups. Bake at 350 degrees for 20 minutes, until knife inserted in the center comes out clean.

*Can be frozen and reheated in the microwave. Make a pan of them and then you have a delicious, nutritious, breakfast...even on the go!

Pumpkin Spiced Egg Nog Pancakes

1 Egg

1/2 teaspoon Baking Soda

1 1/2 cups Pumpkin Spiced Egg Nog or Regular Egg Nog

3/4 cup White Flour

3/4 cup Wheat Flour

1 tablespoon Brown Sugar

1 teaspoon Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Nutmeg

1/2 teaspoon Vanilla

2 tablespoons Pumpkin Puree

Beat egg; add soda and Egg Nog. Add remaining ingredients and stir until smooth. Add milk if too thick. Pour onto low heat griddle and cook through turning once.

Mom Fromm's Wheat Pancakes & Syrup

Want to know how to use all that wheat in your food storage? Use it to make these awesome pancakes! Coleson loves them...He'll eat about 6-8 of them in one sitting!

1 Egg

1/2 teaspoon Baking Soda

1 cup Buttermilk

3/4 cup White Flour

3/4 cup Wheat Flour

1 tablespoon brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons Oil

Beat egg; add soda and buttermilk. Add remaining ingredients and stir until smooth. Add more buttermilk if too thick. Pour onto griddle and cook!

Home-Made Maple Syrup

1 cup boiling Water

2 cups Sugar

1/2 teaspoon Mapleine flavoring

Pour boiling water over sugar; add maple flavoring. Stir until sugar is dissolved. Boil 2 minutes and take off stove. Thickens as it cools.