Thursday, June 6, 2013

Blueberry Simplicity

Sometimes it is the simple cards that are the best. Especially when you are behind on card making, and want to make something fast. I cut out a diamond of purple cardstock and put an equally sized square of patterned paper on top. In only two steps I made a card presentable for any occasion.

 
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And now for some baked oatmeal. I truly am an oatmeal fanatic. I would eat it all day every day. I even liked this recipe even though I am not a blueberry fan. Oatmeal will make anything taste good.
blueberry baked oatmeal
Blueberry Baked Oatmeal
1/2 cup oatmeal
¼ cup milk
¼ cup applesauce
¼ tsp baking powder
½ tsp vanilla extract
dash of salt
handful of blueberries
 
Mix everything except the blueberries together. Stir in the blueberries. Pour the mixture into a greased ramekin. Bake at 350 for 20 minutes. To make the top extra crunchy, broil on high for 1-2 minutes.

 
There is no oatmeal in these pancakes to mask the blueberry taste, but the simple fact that they are a yeasted pancake makes them delicious. Now you do not have to stress about making breakfast in a hurry every morning. Just whip up this batter the night before, and it will be waiting for you to cook in the morning. (Recipes like these have been especially helpful to me lately as I have a babysitting job at 6:30 in the morning. It is so nice to already have most of breakfast prepared for me when I wake up.) It may not be as simple as overnight oatmeal, but some times you just want a hot breakfast on the run.
blueberry overnight pancakes
 
 
Blueberry Overnight Pancakes
serves 2 (about 10 3” pancakes)
1 cup flour
½ tsp yeast
¾ cup milk
2 tbsp sugar
dash of salt
1 tbsp oil
1 egg
¼ cup blueberries

Stir the flour, salt, sugar, and yeast together. Add in the milk and oil, and whisk it all together. (It will be pretty thick, but don’t worry.) Cover and let the mixture rest overnight at room temperature. The next morning, whisk in the egg. Finish off the mixture by stirring in the blueberries. Preheat a pancake pan to medium low heat. Scoop out a few tablespoons of the batter at a time onto the pan. Flip once the bottom becomes slightly browned. Once both sides are golden, remove and eat immediately.

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