Saturday, August 10, 2013

Lemon Poppyseed Pancakes and Blueberry Sauce

Downside to living in Alaska is not getting quality, tasty, and  fresh fruit. This summer I discovered a company that only comes to Alaska from California with a truckload of fruit every three weeks. The first order I got was a case of blueberries, blackberries, 1/2 case of peaches and 1/2 case of plums.  The peaches were the size of softballs and were extremely juicy.  With that fruit that I received I have eaten a bunch of it and canned some plums, made blackberry jam, peach bbq sauce, and plum sauce.  I have recipes for them to follow in future blogs. 

It has been very rainy and cloudy here, perfect for a great breakfast. I found a couple recipes and used them for inspiration. 

Blueberry Sauce
2 cups fresh or frozen blueberries
1 C Orange Juice
1/4 cup of warm water
3/4 c sugar
1/4 tsp Cinnamon
Dash of Vanilla

1/4c extra cold water
2.5 T cornstarch
Juice of 1 Lemon

Put the blueberries, OJ, water, sugar, vanilla, cinnamon in a pot. Bring to boil and simmer for a couple minutes. While it is simmering, combine the cornstarch and water. Once that is combined, pour in while stirring, and simmer until thick. Take off the heat and put the juice of one lemon in it. 

Lemon Poppyseed Pancakes
2 C buttermilk
2 large eggs
2 T butter, melted
3.5 lemons zested
1/3 cup poppy seeds
Juice of one lemon
2 C flour
1 tbsp baking powder
1 tbsp baking soda
1/4 cup sugar
pinch of salt

In a large bowl pour the buttermilk, eggs, butter, poppy seeds, zest of lemons, and juice of one lemon. Whisk them all together. Then add the flour, baking powder, baking soda, sugar, and salt into the bowl. Combine all of them.  Heat the griddle or pan. Makes about 15 pancakes with a 1/4 cup of batter for each pancake. 

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