This recipe was submitted by a friend who says, “These cinnamon pancakes with blueberry syrup were served to us at a bed and breakfast in the Midwest this past summer. I’m glad I asked them for the recipe and they were generous enough to provide it. I told the proprietor that I was going to pass the recipe around and they were quite pleased. So here it is.”
2-1/4 cups flour
2 TBSP sugar
1 TSP cinnamon
2 TSP baking powder
1 TSP baking soda
1/2 TSP salt
2-1/2 cups buttermilk
6 TBSP butter (melted)
2 eggs ( at room temperature)
1 cup maple syrup
1 cinnamon stick
2/3 cup fresh blueberries
Whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, melted butter and eggs.
Make a well in the center of the flour mixture and whisk in the wet ingredients until just combined, with some small lumps.
Heat a non-stick griddle or electric frying pan over medium high heat until a drop of water sizzles when splashed on the pan. Brush the griddle with melted butter. Pour 1/4 cupful of batter onto the griddle per pancake, leaving space between the pancakes. When bubbles form all over the edges of the pancakes and they release easily, flip the pancakes with a spatula.
Cook on the other side until the pancakes are evenly pale golden, about 2 to 3 minutes more. Repeat, adding a little more butter to the griddle as needed.
Meanwhile, heat the syrup and cinnamon stick over medium-low heat until warm and fragrant. Lower the heat, stir in the blueberries and leave over low heat until the blueberries are just warmed, but still hold their shape, about 1 minute. Serve over warm pancakes and enjoy!
I recently ran across this old date and nut loaf recipe. It produces a very delicious, extra moist date bread that I just haven’t been able to get enough of lately. I’ve made it several times in the last couple of weeks. It’s just so darn good!
Did you know that dates are really good for you? I guess my Grandmother did, because I remember that she often made this recipe. Besides being very high in both fiber and potassium, dates are also extremely rich in anti-oxidants.
This date bread smells really good when it’s cooking (I’ve got one in the oven right now!) but it tastes even better!
Did I mention that this recipe is quick and easy? Hope you enjoy. Here we go:
Date and Nut Loaf
Ingredients & Preparation:
Pour: 1 – 1/2 cups water boiling water over 1 – 1/2 cups chopped dates (1 – 8 oz. package) Stir lightly. Let cool
Mix together in a bowl: 1/2 cup brown sugar (packed), 1 TBSP. soft shortening, 1 egg
Stir in: the dates and water
Sift together and stir in: 2 – 1/4 cups sifted flour, 1 TSP. baking soda, 1/2 TSP. salt
Blend in: 1 cup broken walnuts
Pour: into a well greased 9″ x 5″ x 3″ loaf pan. Let stand 20 minutes.
Bake: at 350° for 60 – 70 minutes. A toothpick stuck in center should come out clean