Blueberry Pancakes

Ingredients

1 tablespoon juice from 1 lemon

2 cups milk

2 cups (10 ounces) unbleached all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

3 tablespoons unsalted butter, melted and slightly cooled

1-2 teaspoons vegetable oil

1 cup fresh or frozen blueberries, preferable wild, rinsed and dried (if using frozen, it will prevent "bleeding")

Directions

1. Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.

2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.

3. Heat 12-inch nonstick skillet over medium heat; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour desired amount of batter onto skillet. Cook pancakes until large bubbles begin to appear, 1-1/2 to 2 minutes. Flip pancakes until golden brown on second side, 1-1/2 to 2 minutes longer. Repeat with remaining batter and serve immediately, or keep in a 200 degree oven until ready to serve.

This cauliflower recipe is so very delicious, everyone should give it a try. The salty-sweet combo will make it the highlight of any meal you put together.

Roasted Cauliflower with Dates & Pine Nuts

Adapted from Food Network

Ingredients

1 large head cauliflower, cut into florets (about 8 cups)
Kosher salt and freshly cracked black pepper, to taste
6 tablespoons olive oil
1/3 cup pine nuts
1 clove garlic, minced
1/2 cup pitted Medjool dates, coarsely chopped

Directions

Preheat the oven to 425 degrees F.

Evenly spread the cauliflower on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20-25 minutes.

Put 4 tablespoons of olive oil in a small skillet over medium-low heat. Once warm, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.

Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.