I cooked up some homemade pancakes with warm blackberry and blueberries sauce, fried some eggs sunny side up, and some all natural breakfast sausage.
I started with my berry sauce. I have to admit that I got this idea, and recipe basically, from Yvonne @ The Stuff't Potato in Eureka, CA. THIS WOMAN CAN COOK!!! If you haven't been to her place you have to try it!!!
I took 4 cups of Santa Cruz Organics Blackberry Apple Sauce (www.scojuice.com) and put it into a saucepan. I then added 3/4 cup of sugar, 2 tablespoons cinnamon, and 1 cup fresh blueberries.
I let this all cook together over low heat for about 7 minutes. Then I took a potato masher and mashed up the blueberries inside. That's it, so easy and so good. If you are tired of same ol' same ol' pancake syrup you will really enjoy this alternative topping.
- 2 cups all-purpose flour, stirred or sifted before measuring
- 2 1/2 teaspoons baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 to 1 3/4 cups milk
- 2 tablespoons melted butter
Sift together flour, baking powder, sugar, and salt.
In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter.
If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle.
Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.
I usually heat my oven to 200 degrees and put the finished pancakes on a cookie sheet to keep warm until the rest of the food is ready.
Next, I cooked my sausage in a skillet. It's pretty basic. Cut it up into pieces and cooked it on both sides until nice and brown and done all the way through.
Using the sausage grease(don't judge) I fried up my eggs. This is a cooking skill that took me a long time to master. Flipping the egg over without busting the yoke. I broke many many egg yokes before I got good at this. It's a combination of cooking the white enough and flipping quickly.
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