Blueberry Pancakes

Ingredients

3/4 cup milk

2 tablespoons white vinegar

1 cup flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

2 tablespoons melted butter

1+ cup blueberries

butter for the pan

Directions

  1. Mix the milk and vinegar and let it sit for a minute or two

  2. Whisk the dry ingredients together

  3. Whisk the egg, milk, and melted butter into the dry ingredients until just combined

  4. Heat a nonstick pan over medium heat. Melt a little smear of butter in the pan

  5. Pour about 1/3 cup of batter into the hot skillet Arrange a few blueberries on top. Cook until you see little bubbles on top and the edges starting to firm up. Flip and cook for another 1-2 minutes

  6. Serve with butter and maple syrup

Egg Toasts

Ingredients

2 tbs white vinegar

1 small shallot, finely chopped

1/2 tsp thyme

salt and pepper to taste

4 large eggs

1 tbs olive oil

2 tsp mustard

1 tbsp chopped parsley

4 slices bread, toasted

Directions

  1. In small bowl, combine vinegar, shallot, thyme and 1/4 teaspoon each salt and pepper. Let sit, tossing occasionally, 10 minutes.

  2. Heat medium saucepan of water to a boil and fill medium bowl with ice water. Reduce heat so water is at rapid simmer, gently add eggs and simmer 6 minutes. Immediately transfer eggs to ice water to stop cooking. Drain and peel eggs.

  3. Stir oil, mustard and parsley into shallot mixture. Spread bread with mayo, then coarsely chop eggs and arrange on top of bread. Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley and cracked pepper if desired.

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