Ok, so I lied a little bit in yesterday’s post: We ended up driving back a night early.
It wasn’t an intentional lie, though. There was some weather moving in and we had such a great time camping that it was just as well to end on a high note!
(Side note: Tracker does not like to cooperate in family pictures.)
I’ll do some complete recaps later about our adventures and campfire cooking. The food actually turned out really, really well… But I am glad to be back in my kitchen now!
The stove is especially helpful, because Dan requested pancakes for his birthday breakfast.
What my baby wants, my baby gets.
Double Blueberry Pancakes
Adapted from my Fluffy, Strawberry-Stuffed Pancakes.
- 1 C unsweetened vanilla almond milk (or the milk of your choice)
- 1 T milled flax-seed + 3 T water (alternatively, one egg)
- 1 t vanilla
- 2 T sugar
- 1 C white whole-wheat flour
- 2 t baking powder
- 1 t baking soda
- 1/2 t salt
- 1/3 C dried blueberries
- 1/3 C fresh (or frozen) blueberries
- In a small bowl, combine the flax with water. Set aside.
- In a medium-sized mixing bowl, whisk together the sugar, flour, baking powder, baking soda and salt.
- In a small bowl, combine vanilla, milk and the flax-seed mixture.
- Pour half of the milk mixture to the flour mixture. Combine until milk is worked in. Add the rest of the milk and stir until everything is combined and there is no more dry flour. Fold in the dried blueberries.
- Heat a skillet to medium-high. If it isn’t non-stick, spray with greasing agent.
- Ladle ~1/3 C worth of batter onto the hot pan. Sprinkle a few fresh blueberries on top. Allow to cook until the edges begin to look dry and a spatula can easily run around the pancake’s edge. Flip over and allow to cook for another two or three minutes, until slightly firmed to the touch. Note: Avoid flipping the pancake multiple times!
- Repeat with remaining batter. This makes 6-10 medium-large pancakes.
With the pancakes fresh off the griddle, we moved outside for some al fresco dining. It was a little chilly, but nothing that hot coffee couldn’t help me handle.
For my ‘cakes, I channeled a peanut butter and jelly sandwich by adding crunchy peanut butter on top.
A splash of pure maple syrup rounded it out!
Although the pancakes were delicious, the best part of the morning was making Dan happy. (Cue, “Awwww!”)
For me, any day that starts with pancakes is automatically awesome. Remarkably, the day continued to get better as we drove out to Dan’s parents house for a wonderful birthday dinner, some great company and slices of delicious German’s chocolate cake.
That’s what’s so awesome about birthdays: It doesn’t even have to be your day to have a great time!
Questions: What season is your birthday in? What do you think is the best time of year to have birthdays?
I love my fall birthday! I used to feel bad for friends’ who had birthdays during summer or winter breaks, because they never got to celebrate in school. Now I envy them!