Nothing will make Saturday morning memories faster than a great batch of blueberry pancakes. Whip these up and create memories that will last a lifetime! These are golden brown, delicious, and bursting with blueberries!
3/4 cup buttermilk
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons melted butter
1+ cup fresh blueberries
more butter for the pan
Whisk the dry ingredients together. Whisk the egg, milk, and melted butter into the dry ingredients until just combined.
Heat a nonstick pan over medium-low heat. Melt a pat of butter in the pan.
Pour about 1/3 cup of batter into the hot skillet and flatten it out. Place some blueberries on top. Cook until bubbles form and pop and leave a hole, and flip for 1 minute.
Warm up with a steaming bowl of homemade New England Clam Chowder.
2 cans minced clams
1 cup onion, chopped
1 cup celery, diced
2 cups potatoes, diced
1 cup carrots, diced
3/4 cup Food Club® butter
3/4 cup Food Club® flour
1 cup Food Club® half-and-half cream
salt and pepper
In a large saucepan, over medium-high heat, butter, onion, celery and carrot. Cook until vegetables have softened (5-7 minutes). Add flour and sir continuously for 3 minutes until mixture has thickened. Slowly add half-and-half, mix continuously. Add salt and pepper.
Add potatoes and clams. Bring mixture to a simmer, but do not let boil.
This easy meal is shrimply the best. Have individualized shrimp packets done and on the table in 30 minutes or less.
1 lb. raw, peeled tail-on shrimp
8 mini corn on the cobs
3 lemons, segmented
4 tbs. parsley, chopped
2 cups butter
Preheat oven to 350 degrees.
Line a sheet pan with 4 individual squares of tin foil. Place even amounts of shrimp, corn parsley and butter in on each tin foil square. Wrap the foil to cover the contents fully and cook for 15-20 minutes until shrimp are done.