I have some fantastic news for you guys. I’ve got some great recipes coming up. I decided to a food series on tasty, home-made, meals that you would be served at a Bed and Breakfast.
Though I’ve never been to one before, something about a Bed and Breakfast Inn really intrigues me. Maybe it’s the Victorian style rounded archway’s and bay windows.
Or, the white wooden rocking chairs waiting for a guest to fall into. Crrrreek…..the guest silently rocks back and forth upon the wide open porch. The breeze flows, and with a peach ice tea in hand, they stare into the blue skies watching the red robin near the riverbank, tall and mighty smokey mountains in the distance.
Can you picture yourself here, tranquility surrounding the air around you, swinging back and forth? Well welcome to the Healthy Girl Adventures Bed and Breakfast: a spectacular view in every window, cozy beds and hot fresh food, a punch of goodness on every plate we serve.
BLUEBERRY AND LEMON PANCAKES
There would be no Bed with out the Breakfast. First up on the menu are light, fluffy golden pancakes. These puppies are anything but simple. Citrus, tangy lemon merges with sweet, juicy blueberry which give you the ultimate best tasting pancake you will ever have for breakfast.
I looked all over the ‘net to find my readers the perfect pancake recipe. The winner came from Pioneer Woman.
- 1-1/2 cup Cake Flour
- 1 Tablespoon (additional) Cake Flour
- 1/4 teaspoon Salt
- 1 Tablespoon (heaping) Baking Powder
- 3 Tablespoons Sugar
- 1-1/2 cup Evaporated Milk (more If Needed)
- 1 whole Lemon (more If Needed)
- 1 whole Large Egg
- 1-1/2 teaspoon Vanilla
- 2 Tablespoons Butter, Melted
- Zest From 1 Lemon
- 1 cup Heaping Blueberries
- Maple Or Pancake Syrup
- Powdered sugar (optional)
Heat heavy skillet or grill over medium low heat.
In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn’t very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn’t overly thick.
Use melted butter or cooking spray in the heated pan (I opted for cooking spray since it was easier). Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Serve with powered sugar (optional) & warm maple syrup.
I tried to make the healthiest version of these that I could by using light whipped butter. I would have liked to use unbleached cake flour but Mr. Junk Food Junkie would not have approved. Since he was up at 4 am last night cleaning up cat pee on the floor (that is another story for another blog post) I caved in and whipped up the tastier version (ala: added powered sugar on top and cooked white cake flour instead of wheat flour). A side of real maple syrup and a tall glass of o.j., and breakfast at Healthy Girl Adventures B & B is served!