{Weekend Eats} Pancakes, Ice Cream and Margaritas

The best weekends involve:
Blueberry pancakes. Blueberry cornmeal pancakes, that is (recipe at end of post).
Pancakes are my thang if you didn’t know. We go way back. With a sweet tooth like mine, it’s no wonder my favorite breakfast food has the word “cake” in it. But I will only indulge if I know they’ll really be worth it. I anticipated these cornmeal pancakes would be more savory than your typical everyday pancakes and I was right. While these were good, I will stick with the more traditional, sweeter variety next time. 

Ice cream. Preferably Publix ice cream, of the cinnamon cookie variety. If you know how much I love pancakes, than you probably also know my obsession with Publix frozen yogurt. I talk about it all the time. They could pay me for all of the advertising I do for them, but I don’t mind doing it for free when it’s this good. For the first time this weekend I stepped outside of the Publix froyo bubble and ventured to the real deal – ice cream. This cinnamon flavored ice cream has cinnamon and molasses cookie pieces mixed it, and finished with a cinnamon swirl. Delicious by itself? Yes. Even better with a slice of warm apple pie? You can be sure that’s coming next.

Strawberry margaritas. One from a restaurant, one homemade using Jessica’s recipe. Thanks to her, my first homemade margarita was an extreme success and I may start raving about it more than I do Publix froyo (insert clenched teeth emoji here). Plus, when your country’s soccer team lost the lead in the most disappointing and annoying way possible, it doesn’t hurt to be sippin’ a strong margarita. And I’ve never even liked soccer!

What are your favorite weekend eats and treats? 

Blueberry Cornmeal Pancakes
(Adapted from A Thought for Food)

Makes 4-6 servings

Ingredients:
1 1/4 cup all purpose flour
3/4 cup finely ground cornmeal
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
2 eggs
4 tablespoons melted butter
1 1/2 cups low-fat milk
1 1/2 teaspoons vanilla extract
1 1/2 pints fresh blueberries
Syrup for serving

Directions:
1. Add dry ingredients to a large bowl and whisk to combine.
2. Add wet ingredients to a separate bowl and whisk to combine. Pour wet ingredients into dry ingredients and whisk until just combined (don’t over mix, you want it to be somewhat crumbly). Fold in the blueberries.
3. Lightly butter a large griddle or skillet over medium-low heat. Once pan is hot, add pancake batter by the 1/3 cup full and cook until batter just begins to bubble on top. Flip with a spatula and cook other side until lightly browned, about 1-2 minutes. Serve immediately.

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