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Happy Thanksgiving Costa Mesa!

Happy Thanksgiving Costa Mesa!

Wishing all my fellow Costa Mesa residents, and their visiting friends and family members,  a very Happy Thanksgiving.  At our house, we have a lot to be grateful for.  From great neighbors, to wonderful and supportive friends, to loving grandparents that will begin to arrive this evening.

Do you have all your baking finished? Are your pies done and cooling on your counter?  Are you going to fix stuffing or dressing?  Will you have fresh made cranberries or does your family prefer the canned?  I am always intrigued to hear about everyone’s family traditions and favorite recipes.  At this giving time of the year, I want to share one of my mother’s favorite Thanksgiving morning pancake recipes. During the years in Iowa, she would prepare these for the Iowa grandchildren if they stay-over the night before Thanksgiving Day.

Thanksgiving Day is a good time to make pancakes — well, guess just about anytime is good to make pancakes, but in late November, they just seem to hit-the-spot much better. This is a fairly simple recipe, so please enjoy and feel free to share with others.

Easy Blueberry Pancakes

Blueberry_pancakes

 Ingredients:

  • 2 eggs, separated
  • 1 1/2 cups sifted all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 3 tablespoons sugar or sugar substitute
  • 3/4 teaspoon salt
  • 1 cup milk — whole or 2%
  • 3 tablespoons butter, melted
  • 1 cup fresh or frozen thawed blueberries, rinsed  (frozen are a better price in Winter)

Preparation:

Separate your eggs into a small bowl — do not get any yoke in with white of eggs — beat egg whites until stiff; set aside. In a separate bowl, sift together flour, baking powder, sugar and salt together. Now go back and beat the egg yolks in a medium mixing bowl; add milk and melted butter.  Now all the ingredients are ready to be mixed together!

1. Stir egg yoke mixture into dry ingredients.

2. Keep stirring until batter is smooth, but still a little lumpy, then stir in blueberries.

3. Fold in beaten egg whites.

4. Heat frying pan or grill to medium low flame. Use non-stick spray or a pat of butter to test the first pancake.

5. Pour 1/4 of batter for each pancake. Cook until you see bubbles forming on the top side of pancake — this usually takes about two minutes.  When the bubbles at the edge of the batter pop and a hole is left that does not immediately close up, flip the cake gently.  Cook the other side until golden, then remove from heat.

 

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