Sunday, June 19, 2011

Blueberry Pancakes - Father's Day

It's father's day and the dad in this house loves blueberry pancakes. So first thing this morning I searched my go to cooking site, Cooks Illustrated. Here they are!
Blueberry Pancakes
1 TBSP lemon juice
2 cups milk
2 cups all purpose flour
2 TBSP sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 large egg
3 TBSP unsalted butter - melted and cooled
2 tsp vegetable oil
1 cup fresh blueberries

1. Whisk together lemon juice and milk in large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl, pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
3. Heat 12 inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 TBSP blueberries over each pancake. Cook pancakes until large bubbles begin to apper, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

Monday, June 13, 2011

Avocado Corn Salsa

This dip came from my church cookbook, Inspired Cooking. A friend of mine made a similar dip for her daughters birthday party and I had to search for one just like it. This has been in the cookbook the whole time right under one of my other favorite dips, Vulture Dip. I can't believe I haven't tried it before.
Avocado Corn Salsa
2 1/2 cups frozen corn, thawed
1/4 cup chopped red onion
1/4 cup chopped red, yellow or orange pepper
1 medium tomato, seeded and chopped
3 avocados, chopped
1/4 cup chopped fresh cilantro
2 TBSP white wine vinegar
1/2 tsp salt
Juice of 1 lime
Combine all ingredients in serving bowl. Cover and chill. Serve with tortilla chips