fawn&forest

I am 7 months pregnant + strangely could eat breakfast at anytime of the day. I recently + randomly checked out Bill Granger's bills open kitchen and could not resist making these buckwheat blueberry pancakes (shown above)..... for dinner, of course. With eggs and sloppy homemade blueberry syrup goodness. Oh ya.

Making dinner for your family makes for a happy + healthy bunch, but is also quite green. Feeding your family fresh, local + organic foods is not only reasonable but keeps all the partially hydrogenated oils and high-fructose corn syrupy-whats out of their veins. Food preservatives + chemically altered foods are just wrong, right?

So here's the blueberry buckwheat recipe, adapted from Bill's recipe. They were delicious + I will have no problem polishing off the leftovers for breakfast.....

Mix together in one bowl:
1 1/4 cup organic buckwheat flour
1/2 cup organic unbleached flour
1 tps. baking powder
2 tps. organic sugar

Mix together in another bowl:
2 cups organic buttermilk
4 organic egg yolks 

Then mix the wet + dry ingredients together well, some lumps are ok.
Then beat those 4 egg whites until they're fluffy and no longer slimy. Gently fold 1/2 the beaten egg whites into the batter, then the other half. Proceed as you would make any pancakes. This recipe made about 12 moderately sized pancakes and don't forget to toss on those blueberries before you give the pancakes a good flip. You'll need about a heaping cup of blueberries for this. I used the tastiest frozen organic blueberries as it's not yet blueberry season. 

For the Blueberry syrupy goodness I threw a heaping cup of blueberry in a skillet with a bit of water + 3 slugs of agave. Simmer it down until it looks how you want it to. Juicy, but slightly thick. 

And for even more healthy "breakfast" goodness, do yourself a favor + visit 101cookbooks.com.