From a young age I have always had a passion for food. My one of my first memories is sanding on a step stool and watching my mother cooking and baking, and that lit a fire deep inside of me for a love of cooking and baking.

Though I don’t think on myself as a chef or the worlds best baker, I can confidently say that I know my way around the kitchen.

As I grew older I began to learn the importance of healthy eating. And I became more adventurous and experimental with my food choices, most turned out great-although some were disastrous. This passion for trying out things is the reason I have a couple of yummy recipes in my repertoire, that are in constant rotation in my household. I will be sharing some great recipes from things you can make for date night to child proof meals for little ones.

If ask any of my friends and family, they will tell you I am the laziest cook under the sun. Honestly, I think my most favourite meals are the ones I can pop into the oven and let it do all the work. and with a toddler who has no patience, they need to be fast.

But there are those days when I feel like spoiling my family and one of their favourite things are flapjacks. And when blueberries are in season, I make blueberry flapjacks. They go down very well with everyone. Here is a quick recipe to make this treat.

Blueberry flapjacks

Makes 10

Ingredients

1 3/4 cups all-purpose flour

3 1/2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon coarse salt

1 1/2 cups buttermilk

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 table spoon of grated lemon rind

1 tablespoon butter, melted, plus more, softened, for pan

2 tablespoons plus 2 teaspoons vegetable oil

1 cup blueberries, plus more for garnish

Pure maple syrup, for serving

Directions

  1. Sift together flour, sugar, baking powder, and salt.
  1. Whisk together buttermilk, eggs, vanilla, 1 tablespoon butter and 2 tablespoons oil; whisk into flour mixture.
  1. Then add 1 Tablespoon of lemon rind and Set batter aside.
  1. Heat 1/2 teaspoon butter and remaining 2 teaspoons oil in a large nonstick pan, over medium heat.
  1. Pour in 1/3 cup batter and top with blueberries.
  1. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes.
  1. Repeat with remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.

Bon Appetite

Love and Light

Rach…

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