Whole Grain Blueberry Pancakes

I had written on of my best blog posts for this recipe, come back to edit it, and lost it all to the wilds of the Internet. 

Now I'm sitting here, trying to figure out what to do. I might be able to remember it all, but it won't be as good. It was heartfelt, telling the story of my dear friend whose family lost everything in a fire a few weeks ago. It talked about my memories of the house, the 1,000 Christmas cookies we baked one year (at once an awesome show of Christmas spirit, and horrifying event) and how the material possessions are gone but the memories will always remain. Blueberry pancakes are her favorite, and the last thing we ate in her house together.

At first when I saw the post was gone, I was angry- the words had flowed easily, the post was neatly wrapped up in four paragraphs. I've never had a strong creative streak for one thing or another, but when I realized I regretted losing this one, I realized how what this blog means to me. It combines my love of cooking and experimenting with the reason I do it- to share with people. And, FINE Internet, life or whatever caused me to loose this, lesson learned . Sometimes the memories are the most dear- so make them count.

I do remember the most important line however: I will make these for her in my house, and hold her hand to let her know that memories remain and she is loved. 

Whole Grain Blueberry Pancakes

Serves 6

2 cups whole wheat pastry flour 


2 tablespoons ground flax seed- optional

1 teaspoon baking powder


1/2 teaspoon baking soda


1/3 cup granulated sugar


1/2 teaspoon salt


2 1/4 cups buttermilk

2 large eggs, lightly beaten


2 tablespoons butter, melted (melt in the pan skillet you are going to use)

1. Combine the flour, flax seed, baking powder, baking soda, sugar, and salt in a large bowl.

2. Add the buttermilk, eggs, and melted butter. Stir all the ingredients until they are just combined. Batter will be lumpy, you don't want to over mix.

3. Heat the skillet to medium-hot and brush it with a bit of butter. Temperature is very important here- too hot and they will burn, too cold and they won't look right.

4. Pour about 1/3 of a cup of batter into the skillet. Sprinkle a handful of blueberries over the top- don't add to the batter as they will break up and turn it grey.

5. Wait until bubbles start to form around the edges and the center of the pancake, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.

Basics: Granola Bars

For our friends who currently would prefer a life sentence of indentured servitude to an afternoon in the kitchen, we present a series on our staple recipes. Most are simply basic formulas that offer the opportunity to customize and call your own. Seriously, every cook should have these babies in their arsenal.

Most weekday mornings I wake up knowing what I will eat for breakfast that day.  There is no real effort, no back and forth, it is set in my mind and acted on like routine.  Mostly because I eat the exact same thing for weeks, if not months on end, until one day I wake up with a new breakfast idea as if I dreamed it. My breakfasts toggle back and forth between toast, with either peanut butter and jam or honey, and yougurt with granola.  Both come with fruit.  Occasionally when I'm feeling wild I have a box-long affair with cereal.

Finally, finally one night I made these granola bars. See, I've been thinking about them ever since Nic and I did an experiment way back in 2009. We wanted to make granola bars, and we wanted them in two different flavors.  So we spent one afternoon mixing, toasting, tasting, chopping, adding more and more liquid until we grew tired of fussing and threw them in the oven.  What came out were rather interesting, one flavor was the clear winner, while the other tasted like...ooo it was bad. At least now I know the combination of dried apricots and peanut butter do not make food love in my mouth. They also didn't form into bars, they just kind of crumbled into clusters of granola.

This time I had clear goals: actual bars and tasty flavor. Not too much to ask.  I used what I had that sounded good- almond butter, maple syrup and a splash of vanilla. This recipe is just a formula- use whatever nuts, fruits, nut butters, flavorings you desire.  Old fashioned oats are necessary, but you can add flax seeds, wheat germ, or another grain as long as you decrease the oats a bit. Mix and match to your heart's content, and if you hit on a good combination let me know!

Granola Bars

Makes 12

3 cups rolled oats

1/2 walnuts

1/2 almonds

1/4 cup maple syrup

1/4 cup natural almond butter

1/4 brown sugar

1 tsp salt

1 tsp cinnamon

1 tsp vanilla

1/2 cup dried cranberries

1/2 cup dried apricots

1.  Preheat oven to 325 degrees.  Line an 8x8 pan with foil.

2. Spread oats and nuts evenly on a rimmed baking sheet and toast for 10-15 minutes. Use your nose as a guide- if you smell it, its done.

3. While oat mixture is toasting, combine maple syrup, almond butter, brown sugar, salt, cinnamon and vanilla in a small sauce pan over medium heat. Stir to dissolve the sugar. Once throughly combined, reduce heat to low or turn off.

4.  Once oats are through toasting, transfer to a large bowl and add dried fruit.  Add maple syrup mixture and stir to combine throughly.

5.  Spread mixture into prepared pan, and using a heavy bottomed glass or wooden spoon, press the mixture tightly into the pan.

6.  Bake for 20-30 minutes. Remove from oven and let it cool completely.