Sunday, February 17, 2008

Weekend Breakfast

Last night I came across a new blog that had a yummy-looking recipe for blueberry pancakes that made me wish I had some blueberries. BUT, I realized, I do have some strawberries, so I decided to give the recipe a try this morning.

Sizzling on the skillet. The first time I overloaded the panckes with berries and they almost didn't cook all the way through, but this recipe was amazing. It's a little different in that it has cornmeal in it, and the change was refreshing and light-tasting. I decided to take the blog owner's suggestion and use sour milk instead of buttermilk, and it was easy to make and lended a nice flavor to the pancakes. I wonder if I can do that in other recipes, too? Instructions on making the sour milk can be found along with my version of the recipe here.


I also made a potato casserole, Mike's favorite, which I don't make very often. I shredded the potatoes, then tossed them with olive oil and mixed in some swiss cheese. After baking for 40 min at 350, I sprinkled some cheddar on top and let it brown, and the result was a simple, cheesy dish that Mike put away quickly, making me glad I only made a little!

pancake recipe adapted from Carrie's Kitchen Creations

2 comments:

Carrie said...

You can use the sour milk in other recipes! I also use it when I'm making frosted sugar cookies. It's a great substitute. I don't often have buttermilk on hand but I usually have some plain milk and vinegar around. :-)

Jacki said...

Good to know! I'm the same way, I don't like to keep buttermilk around because I never use it all. Sometimes I freeze it in 1 cup portions, but using sour milk seems a lot easier!