I'll interrupt the travelogue to tell you that Megan and Drew joined us on our trek through the Midwest and then came home with us! We were delighted at this turn of events. They stayed with us until Tuesday (yesterday) when they flew home.
I made pancakes Saturday morning for our breakfast since I know this is something Drew really enjoys. It also gave me a chance to try out the griddle on my new stove. It worked like a charm. Drew had plain pancakes, but the rest of us ate pancakes containing blueberries from the garden. Here are some pancakes on the griddle:
Here's the recipe for the pancakes. It's a really good recipe from an old Farm Journal cookbook.
Favorite Buttermilk Pancakes
2 cups flour
1 tsp. baking soda
1 tsp. salt
2 Tbsps. sugar
2 eggs, slightly beaten
2 cups buttermilk
2 Tbsps. melted butter or oil
Stir together the flour, baking soda, salt, and sugar in a mixing bowl.
In another bowl combine the eggs, buttermilk, and melted butter or oil.
Combine the two mixtures by stirring just enough to moisten the flour. Do not over mix.
The batter may still be a bit lumpy. This is a thick batter. If you prefer a thinner batter you can add a bit more buttermilk, but in my humble opinion it makes perfect pancakes!
Bake on a lightly greased griddle (I grease it by holding a partially unwrapped stick of butter or margarine and running it over the hot griddle.) Dip batter by 1/4 cup measure. Turn when the bubbles on the top of the pancakes start to break and the top loses some of its shine. This amount will make enough for about four people with average appetites.
For the blueberry variation just drop a few berries on the pancakes while you are cooking the first side. You can also add chopped banana, nuts, well drained cherries, chocolate chips, etc.
Here's a picture of our little pancake eater: