First off, let me say, it’s good to be back. August was such an insane month for us. A camping trip, throwing my nephew’s 1st birthday (post coming soon!), a trip to Nana’s, a trip to Detroit for a wedding, and lots of prep for school & last minute summer fun. I feel like I’ve been in survival mode for the last month. And when I look around the house I realize I haven’t survived well. While things are getting back on track, I still have camping junk that is yet to be unpacked, a car full of party decorations & donation items to be dropped off. But we’re getting there!
Anyway. School has started & our mornings come EARLY!!! I’m up between 5:30 & 6:00 am, and we’re out the door around 7:00am. It’s important to me that B starts the day with a good meal, but I’m not interested in cooking a big meal before my coffee sets in.
This week I’m trying to make a breakfast each day, after B is at school, that can be frozen/refrigerated & reheated in the mornings.
For cooking I find inspiration everywhere. Magazines, TV, blogs, and of course Pinterest
. This is a modification of two. One from PW
, and one I found on Pinterest
I modified PW’s recipe so that I could use baking mix (I use TJs mix, but Bisquick would work too) and frozen blueberries. I would use fresh berries if I could find them in organic, but the frozen work great. Then I made them small to save me from having to cut up pancakes for B in the morning. I’m totes lazy before my coffee. (Ok all the time.) The small ones seem to freeze better also, and it’s easier to control portion them out with less waste.
The “recipe” is more a few simple steps to liven up a mix. So, here it is.
Lemony Blueberry Pancakes
- Dry Baking Mix (Trader Joe’s or Bisquik or your favorite)
- All ingredients called for in your mix
- 1 lemon
- 1/2 tsp vanilla
- frozen blueberries (fresh if you have them)
My recipe is for the smallest amount that your mix gives you instructions for (10-12 pancakes for the TJs brand). You’re going to follow the instructions almost exactly. The only change is that before you measure your liquid, squeeze one lemon into the measuring cup. Add the the vanilla & zest the whole lemon into the measure. Then fill up the measure the rest of the way with the liquid that is called for in your instructions. For example, my recipe calls for 1 cup of water. Once I squeeze the lemon & add the vanilla & lemon zest, I have almost a 1/4 cup. I fill the cup up the rest of the way with water. Then I add my egg (which is called for in my mix).
I used a pastry tip to get the small size, but you could easily just put your batter in a ziploc & cut the corner for a make shift pastry bag. I find that it’s easier to get a small round cake this way.
I cook them on a griddle (large pan is fine), on med-high heat. Once they are cooking I sprinkle a few berries on the uncooked side.
Flip once the sides are set up.
Let them cool & then put them in an airtight container or ziploc bag & place in the freezer. I reheat them in a paper towel for about a minute. Enjoy!