Sunday, May 9, 2010

Cake Cakes

Jamison used to call these "cake cakes" as a toddler- we made them constantly, who needs Aunt Jemima?- Kathleen Whiting
1-3/4 C milk
4 Tablespoons melted butter
2 eggs

2 C Flour
4 teaspoons baking powder
4 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon vanilla extract

Mix wet ingredients... add dry sifted ingredients. Add more milk if needed. Cook on a griddle or in a pan until golden brown on both sides (flip when bubbles start popping in the middle of the pancake)

Serve with New Hampshire Maple syrup or blueberry sauce! (Jenn- I prefer lots of berries and use whole wheat flour instead- good stuff!)

Blueberry Sauce
1/3 C sugar
1 Tablespoons cornstarch
1-1/2 C fresh or frozen blueberries
1/4 c water
1 teaspoon lemon juice

Mix sugar, cornstarch and water in saucepan. Add native New Hampshire blueberries picked across the lake on Belknap Mountain (tart & tangy!) Cook and stir over medium heat (approximately 5 minutes). Cool a bit and stir in lemon juice.

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