Am I Blue?

Yes, Billie, I have been.  However, that is not always too bad.  Now is it?

Well, when one gets this message on their desktop from their calendar, 

then realises only in his dreams because school started six weeks late (Thanks, Ebola!).  Yes, not having a scheduled one-week holiday has the power to make one blue.  

Sometimes one must fight the blues with blue…berries.

There are many unmentionable acts one might or might not have to perform in order to afford the desired blueberries at the going rate in this town, but as Karen Walker once put it, “Old habits die hard.”  And these berries were well worth it!!!  These berries in particular were scrummy.  Then things got even better.  How much better?  Blueberry pancakes better!!!

Easy, easy recipe:

1 cup all-purpose flour

1 tablespoon of sugar (I like to use brown cane sugar.  Have some cinnamon sugar prepared before hand, and add that.  You will be so happy you did.)

1 teaspoon baking powder (I am one of those people who can taste baking soda in food, even if it is added in a small quantity, and i really try to avoid using it.  A lot of pancake recipes call for it, but I promise these will be light and fluffy without it.)

1 pinch of salt.

Mix all dry ingredients together in a large mixing bowl.

1 egg beaten

1 cup of plain yoghurt

¼ cup of milk

3 tablespoons of melted butter

1 teaspoon of vanilla

With a fork, beat together all the wet ingredients in a small mixing bowl.

Pour wet ingredients into the dry ingredients and stir.  DO NOT STIR TOO MUCH OR THE BATTER BECOMES TOO GUMMY!!!  I usually do about 30 stirs then I leave it alone.  You also want your batter to be a bit runny.  If it is thick and pasty, add a little more milk and gently mix it in.  You should be able to pour the batter into the frying pan.  While a spoon might help to transfer the better, it should not be essential.  However, the batter should not bee too runny.  

Fold in the blueberries.

Now, I was feeling nostalgic over the weekend so I did two things.  I poured the better to fill the entire bottom of the cast-iron skillet, just like Grandma used to do.  Let one side cook until bubbles begin to form, then flip it!  Cook on the other side for a minute or two; until the bottom gets golden o.

I also invited Strawberry Shortcake’s BFF from circa 1982, Blueberry Muffin, to join me for breakfast.  She came with Cheesecake.  It was real swell.