I mixed up the dry and wet portions of the pancakes the night before, so all I had to do in the morning was allow them to warm up slightly before combining them and cooking. If you plan ahead, there is no need for tasteless pancake mixes.
I like to use 1/8 cup measuring cups to make my pancakes, this way they are more manageable for small hands.
Eric got to work on some more of those tart cherries. It is quite the bumper crop year!
Her party was a hit – we had it outside at my parents’ house. Greta was all smiles the entire evening.
The ice cream cakes from Dairy Queen were exceptionally good – I personally loved the chocolate peanut butter pretzel one (good choice, Eric). By the way, this is Greta’s cheese face when the camera comes out.
There may or may not have been a large pile of brush.
It may or may not have burned.
All in all, it was a lovely June. Until next June, save your Christmas trees.
Birthday Barley Pancakes – 16 – 20 pancakes
1. In a bowl combine 1 cup all-purpose flour, 1/2 cup cornmeal, 1/2 cup barley flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/4 teaspoons salt, and 1/2 teaspoon ground cinnamon.
2. In a small bowl whisk together: 2 eggs, 2 cups buttermilk (or milk or milk alternative + 2 tablespoons lemon juice), and 4 tablespoons cooking oil.
3. Make a well in the center of the dry ingredients and add egg mixture all at once. Stir quickly, just until all ingredients are mixed. Batter will be lumpy.
4. Pour 1/8 – 1/4 batter onto pre-heated griddle. Drop fresh blueberries or tart cherries into batter. Cook 2-4 minutes per side, flipping when edges are slightly dried and center is bubbly. Cook 2-4 more minutes on other side. Serve warm with topping of your choice.
Bluebird Hill Art 