Week 12 - Day 2

 *Blueberries contain anti-oxidants that help to combat free radicals that cause

cellular damage, especially in relation to the health of the brain and nervous system,

including memory.

Welcome back.

Gather your supplies and ingredients.

 Grind your grain to make the flour.

I used buckwheat today, which happens to be my favorite for making pancakes.

 Mix the dry ingredients together.

*NOTE:  There is a typo mistake on the ingredient list in your book.

It should say 2 1/2 cups flour, not 1 1/2 cups.

Change this in your book.

Mix the wet ingredients together.

Add the wet ingredients to the dry ingredients and mix.

Once mixed, add the blueberries.

Stir in using a large spoon or spatula.

Spoon onto the hot skillet.

I used a small measuring cup for this purpose.

Flip the pancakes over when they are browned on the bottom side,

and bubbly on the top side.

 Transfer to a serving plate when both sides are nicely browned.

Serve with butter and maple syrup if desired,

or you can make a fresh blueberry sauce.

(see recipe below)

Have a blessed day!

See you in the next lesson.

Optional Blueberry Sauce:

1. In a saucepan over medium heat, combine 2 cups of blueberries, 1/4 cup of water, 1 cup of orange juice, and 3/4 cup of raw sugar.
2. Stir gently and bring to a boil.
3. In a 2 cup glass measuring cup, whisk together 3 tablespoons of natural cornstarch and 1/4 cup of cold water.  
4. Gently stir the cornstarch mixture into the blueberry mixture.
5. Simmer on low heat until mixture is thick and bubbly (about 3-4 minutes).
6. Remove from heat and add 1/2 tsp. pure almond extract and 1/8 tsp. ground cinnamon.