In honor of Bastille Day (yesterday), we’re starting with a delicious sheep milk blue cheese from SheperdsWay Farms. Hmm, it’s so creamy with a light, yet spicy blue cheese flavor that gently awakens your taste buds. It’s pairing beautifully with Carr’s Whole Wheat Crackers (which taste more like a cookie than a cracker) and our LaVazza coffee.
We sampled this incredibly thick, rich maple syrup the color of bourbon from Three Rivers Farm. Wow, now that’s how maple syrup is supposed to taste! There was no discussion, we were going home to make blueberry pancakes drizzled with this fabulous maple syrup and farm smoked bacon! Bon Appetit!
Read more for my favorite pancake recipe…
My favorite Pancake Recipe
5 Tblsp. Butter
1 cup Milk
3/4 cup all-purpose flour
3/4 cup Potato flour
1 Tblsp. sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup blueberries
Beat the eggs in a mixing bowl until blended. Put the butter and the milk in a small saucepan and warm over low heat until the butter has melted.
Let cool and then stir the butter/milk mixture into the eggs and mix well.
Put the flours, sugar, baking powder and salt in another bowl and stir with a fork until well mixed.
Pour the egg mixture into the flour mixture and stir until the dry ingredients are well moistened. Don’t over mix! The batter will be lumpy – that’s a good thing.
Add your blueberries and gently stir or you can add them to the individual pancakes as they’re cooking on the griddle.
Heat a griddle or large fry pan until a few drops of water “dance” on it, brush a little butter on the griddle and place a ladle of batter on the griddle and cook until bubbles break on the surface. Turn the pancake over and cook another 30 seconds or until browned on the bottom. Serve immediately.