Next month, the Tiny Teen starts Kindergarten. The reality is starting to set in, but I haven't fully grasped it yet. My head understands that she'll be in school 5 days a week, but my heart doesn't know yet what that will feel like. Our whole family paradigm will need to shift. You see, my husband is home every morning. That's our family time. Once the Tiny Teen is in school her "daddy time" will shrink dramatically. This will be rough on ALL of us...especially the Tiny Teen and her daddy.
As it appears, all of these changes are just on the horizon. The days are passing faster than ever, and the first day of "big kid" school will arrive before I know it. I guess that's why I'm relieved that we have nothing to do until then. No more summer travel, very little commitments, and just big, wide open schedule of "ahhhhh."
The benefit of having loads of time on our hands is that we also have time to sit back and enjoy a lazy breakfast...
The other day we enjoyed some dreamy Blueberry Pancakes with a Lemon Glaze. Dreamy...
To make these, I just started with a basic pancake recipe. I get mine from my trusty Better Homes & Gardens cookbook. It's a kind of a big book of everything when it comes to cooking, as well as my first real grown-up cookbook. (I had the Jr. version as a kid).
Basic Pancakes (Yields 8 regular size pancakes)
- 1 cup of all purpose flour
- 1 tablespoon of sugar
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1 beaten egg
- 1 cup of milk
- 2 tablespoons of cooking oil
Combine dry ingredients. Set aside. Combine egg, milk, and oil. Make a well in the bowl of dry ingredients, then pour the egg mixture into the well. Stir until just moistened.
To this basic pancake recipe, I added literally a pinch of lemon zest. Then when I poured the batter onto the griddle, I plopped the blueberries in by hand.
While the pancakes cooked, I made my lemon glaze. Similar to the orange glaze from the previous post, I made a lemon glaze.
- 1 1/2 cups of confectioners sugar
- 1/4 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
Whisk together all ingredients until smooth. If necessary, add more sugar to thicken or more juice to thin the glaze. Use immediately.
After the pancakes were cooked, I piled them up with a very thin layer of glaze between each one. I saved the majority of the glaze to pour on top. I didn't use any butter or anything other than the lemon glaze. Lastly, I sprinkled some fresh blueberries on top.
It's was the BEST! I love the combination of lemon and blueberries and enjoying them with a pancake was even better! I hope you like them too. Enjoy!