Every Sunday morning before church, we have a “Sunday Morning Feast.” The reason we incorporated this into our schedule is that when our children got older, we still wanted to have a time together over the Word where everyone was here at least once a week. When they were little, we did everything together. But as jobs, classes and other responsibilities always piled into the older children’s lives, we made up this time. There is something wonderful about sleeping in a little late, and awakening to candles, music, coffee or tea and a surprise each week of homemade bread or cheese eggs or cinnamon rolls and an omelet. I am off to make my own homemade blueberry pancakes with pecans for this morning but wanted to share a recipe from a cherished friend of mine, Deb, who often hosts sumptuous breakfasts in her home for many friends.
Another delicious breakfast recipe from Deb–fondly nicknamed “Pappaw’s Pancakes” after her father-in-law, whom the grandkids refer to as “Pappaw.” Pappaw Tom makes these (his own recipe) one or two mornings during her family’s visit to Illinois, and the kids always come bouncing out of bed two hours too early in anticipation of this much-loved (and much-enjoyed) tradition. Everyone in the family usually ends up eating far too many, but every Tums and Maalox is always worth it .
Pappaw’s Pancake Recipe:
2 Cups of flour
4 Tbsp sugar
2 Cups of milk
4 Tbsp oil
dash of salt
3 Tbsp baking powder
2 Teaspoons vanilla
Combine flour, sugar, salt, and baking powder in mixer. Add eggs, milk, oil, and vanilla. Let stand for 2 minutes. Cook in greased or non-stick frying pan or on griddle, adding blueberries, chocolate chips, bananas, or nuts if desired.
A little extra–Christie’s recipe for homemade blueberry syrup
One morning, Christie (Deb’s daughter) wanted to spice things up a little bit, and she found a good few blueberries in the fridge (bought on sale at King Soopers at the beginning of the blueberry season), so she decided to make some blueberry syrup to go along with the blueberry pancakes–just because they weren’t blueberry-y enough already.
2 cups of blueberries
1/2 cup light corn syrup
between 1 and 2 tbsp corn starch
1 tsp lemon juice
1/4 cup cold water
1 tsp cinnamon
Combine blueberries, corn syrup, cinnamon, and lemon juice in saucepan over medium heat. Mix corn starch with water and add to blueberry mixture (depending on desired consistency and whether the blueberries are fresh, frozen, or canned, you may need to add more than one tablespoon of cornstarch). Bring to boil for 1 minute, then remove from heat. Let stand for five minutes before serving. If you want a smoother consistency, put the mixture in the blender–and enjoy!