Blueberry Pancakes

• 2 c. flour
• 2 t. baking powder
• 1 t. baking soda
• 3 T. sugar
• 2 eggs, lightly beaten
• 3 c. buttermilk
• 4 T. melted butter
• 1 c. blueberries, fresh or frozen (If using frozen, do not thaw first.)

1. Whisk the flour, baking powder, baking soda and sugar together in a medium bowl. Stir in eggs, buttermilk and butter. Do not over stir the batter, small to medium lumps are fine.

2. Pour about 1/3 c. batter onto a hot, greased skillet or griddle. Add blueberries immediately. Cook until edges are dry and center is bubbly. Flip and cook for one more minute. Repeat as needed.

This recipe was originally published on my other blog, A Simple Walk.

Head over to Grocery Cart Challenge for lots more great recipes.

Bread is not something I make daily, at least not often, but I do usually make some kind of bread at least a few times a week. Sometimes I just stick with quick breads if it is an especially busy week and other times I really crave the kneading process and the taste of freshly-baked yeast breads.

I have found that bread making easily fits in with my stolen moments methods. Most recipes are surprisingly quick to put together, especially after the first time. Whenever I can snag 15 to 30 minutes in the kitchen, I love throwing together a loaf of bread.

This bread is a family favorite. It goes with so many different meals and soups, and it’s good on its own as a snack. Or, eat the way I like to – fresh out of the oven with a hunk of butter. I figure it is important to taste the bread I’m serving my family before I actually serve it to them. Honest, it’s all for their benefit!

Tomato Basil Bread

• 1 pkg. active dry yeast (or 2 1/4 t. yeast)
• 3/4 c. warm water
• 1/4 c. minced fresh basil (or 2 t. dried basil, oregano, or Italian seasoning)
• 1/4 c. grated Parmesan cheese
• 2 T. tomato paste
• 1 T. sugar
• 1 T. olive oil
• 1 t. salt
• 1/8 – 1/4 t. crushed red pepper flakes
• 2 1/4 – 2 1/2 c. flour (I use half whole wheat flour, half white flour)

1. In a mixing bowl, dissolve yeast in water. Stir in basil, Parmesan cheese, tomato paste, sugar, oil, salt, pepper flakes and 2 c. flour. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

2. Punch dough down; knead for 1 minute. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour. With a sharp knife, cut a large X in top of loaf. Bake at 375 degrees for 35-40 minutes or until golden brown. (I would recommend you start checking after 25 minutes. My bread always seems to be done by 30 minutes.) Remove from pan to a wire rack to cool.

Whenever I’m able to steal away to the kitchen for about 15 minutes, I usually can find something that needs to be done. If our meals for the day are done, if I’m not in the middle of freezer cooking, and if I don’t have any other baking to do, I usually make pancakes.

Pancakes are one of my favorite things to have on hand in the freezer for quick breakfasts. (Muffins and French toast are my other favorites.) They freeze wonderfully and reheat quickly. They’re also versatile enough that we can eat them for lunch.

They also make a quick snack. We like to cut them into strips, warm in skillet with some butter, and then sprinkle with sugar and cinnamon while still warm. This is a favorite treat with the kids.

Here is the recipe I use for our freezer pancakes. When I’m making special breakfasts I sometimes use a more elaborate recipe, but this one is perfect for everyday.

Pancakes

• 4 t. baking powder
• 1 1/2 c. white flour
• 1/2 c. whole wheat flour
• 1/4 t. salt
• 1/4 c. sugar
• 2/3 c. dry milk powder
• 1/2 t. cinnamon, optional
• 2 eggs
• 1 3/4 c. water
• 2 T. oil, melted butter, or applesauce
• 1 t. vanilla

1. Whisk together baking powder, flours, salt, sugar, dry milk powder and optional cinnamon.
2. Whisk in eggs, water, oil, butter, or applesauce, and vanilla.
3. Pour about 1/4 c. of batter on a hot, greased griddle for each pancake. Makes about 2 dozen pancakes.

The nice thing about this recipe is that it is easily halved, doubled or tripled. Also, after step 1, you can put the mix in jar or container and keep on hand for last minute preparation.

This mix is also friendly to add-in ingredients. I’ve successfully added chocolate chips, bananas or blueberries to the pancakes.

To freeze them, I stack as many as we’ll need for breakfast in a plastic freezer bag. If you want to be able to use just a few at a time, freeze the pancakes on a cookie sheet before putting in the bag so that they don’t stick together.

To reheat, I usually just defrost and warm them in the microwave. You could also thaw the pancakes in the freezer over night then warm for a few seconds on each side in a skillet, or on a cookie sheet in the oven for a few minutes.

If this is your first time to my new blog – welcome! I hope you’ll spend a few minutes looking around. (You may be familiar with my two other blogs – A Simple Walk and Happy To Be At Home.) I’m still getting things settled here and trying to keep up with the posting. I hope to have it all fixed up and working like clockwork, with a new recipe daily and at least 3 full game plans weekly, within the next week or two.

You can find more Frugal Friday over at Crystal’s blog.