Sugar & Spice By Celeste

I promise I haven't completely fallen off the blogosphere! This year has been insanely crazy on so many levels. In July, we moved into a new home, so we've been busy setting up house and decorating. I'll have to share some photos of my new kitchen with you in my next post.

Because of all the packing, moving and disarray, my food photo studio has yet to be re-assembled in the new house. It's coming VERY soon, though! Then, I'll be back up and running in full force. Because you know what, I've missed you guys! Throughout all the moving chaos, my nieces and I have carried on our tradition of Sunday morning breakfast goodies after a sleep-over.

One such morning involved Purple (err, Blackberry!) Pancakes and hand-picked knock-out roses from the new garden. I thought I'd have some fun and change up my favorite Buttermilk Pancake recipe with some chopped blackberries. They added such a terrific color, that these photos don't even do them justice. They were just as much fun to eat, as they were to make. While I was busy in the kitchen whipping up these pancakes, Brad took the girls out into the garden to pick some roses. Brad..Hah!), while carrying a cute little bouquet for me to display in the kitchen.

It was a perfect morning. Bon Appetit, my friends! Combine first 5 ingredients; stir well. Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; Turn and cook other side. Store unused batter in a tightly covered container in refrigerator up to 1 week.

Then get a ladle and scoop a small amount into the pan, fitting as many as you can without overly crowing. Let them cook on this side until bubbles form on the surface, leaving holes behind. It’s very important that your heat isn’t too high, because then the bottom will burn before they start to bubble! So keep your temperature low enough to give time for them to cook through, but high enough that they actually cook. It should take like 3-5 minutes on this side.

Let them cook on this side until nicely brown, and you know that the pancakes are cooked through. If you waited until there were enough bubbles like in the above picture, this should only be about a minute. If you’re nervous about if they’re cooked through or not, you can take a knife and cut into the center to peek. As they finish, put them on a platter in a warm oven (like 200 F) until they’re all cooked.

Serve with butter, and crushed fruit like strawberries for a sweetener-free option, or real maple syrup for a whole-food sweetener option. Also, you can put fruit in the pancakes for variations on making it sweeter. Add in a mashed banana to the batter. Add in a diced apple and a tsp of cinnamon to the batter.

Sprinkle a few blueberries (fresh or frozen) on top of each pancake after you ladle it into the pan. Whatever else sounds good to you! If this doesn’t make you want breakfast for dinner, nothing will. Come on…you know you want to be a rock (pancake) star too! 1. Combine the spelt flour, almond meal, baking soda, and salt in a bowl.

Form a well in the center. 2. Combine the buttermilk, eggs, and melted butter and pour into the center of the well of dry ingredients.The batter should be thin enough to pour easily, but thick enough that it doesn't spread too much in the pan. If it's too thick, thin it out by adding some regular milk.



3. Gently stir to combine. Be careful not to over-stir. It's okay if there are some lumps left in the batter. 4. Heat a skillet on high heat with 1-2 Tbsp of coconut oil. When the oil is hot and shimmery, turn the heat down to between medium and medium-low.

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