In addition to making things, I like me some sleep. Spring Break boils down to nine whole days of gently waking to howling dogs galloping across the bed and hitting the dog door at breakneck speed in order to holler at the neighbors, who are revving engines of some sort. Much preferable to the screech of the alarm clock.
Last night, I had the presence of mind to move a wee Mason jar full of frozen blueberries from the freezer to the fridge, where they peacefully thawed out overnight and made their way this morning into a lovely batch of blueberry pancakes.
Now, you may think that I visited my foodie guru, Alton, for a recipe, but that’s not true. In this case, I went for my copy of Better Homes and Gardens Cookbook. The one I pilfered from my mom’s house. The one with little gold stars and splotches of food on the really good recipes.
It falls open (and sometimes apart) naturally to certain pages, and the pancake recipe is one of them.
This makes a hefty, thick batter. I thinned it. With some half and half. (don’t judge me)
And I added cardamom. Because I love cardamom, and it goes superbly with berries. Just awesome.
Just pour the batter out into a heated pan and drop the berries in as it cooks.
Here’s a shot of my whole breakfast cooking: pancakes and coffee and all. Taken because I got bored while waiting for the pancake to bubble…
The clock reads 9:43, but it feels earlier. Curse you, Daylight Saving Time!
A dot of butter, and my day can begin!
So, to sum up:
- Sleeping until you wake up: GOOD
- Remembering to thaw fruit the night before: GOOD
- Super-duper, old-timey recipe from childhood cookbook: AWESOME
- Sitting on the couch on a Monday morning with cuddly doggy girls and leisurely enjoying pancakes and coffee: PRICELESS
But it may be time for a nap now…