Lemon Blueberry Pancakes

I absolutely love pancakes… BUT WHO DOESNT??? Here is a great recipe for blueberry "bloody" lemon pancakes! I call them boldly because when the blueberries cook, the juice starts to come out and it kind of looks like blood!

Lemon Blueberry Pancakes
Serves 4

Zest of juice of 1 lemon
1 1/2 cups of evaporated milk
1 1/2 cups plus 1 tablespoon of cake flour
1/4 teaspoon of salt
1 heaping tablespoon of baking powder
3 tablespoons of sugar
1 large egg
1 1/2 teaspoons of vanilla extract
1 heaping cup of frozen or fresh blueberries
Butter, Maple syrup for serving

Zest the lemon and set the zest aside. Squeeze the lemon juice into the evaporated milk. Stir it and let it sit for a few minutes to thicken.

In a large bowl combine the cake flour and salt. Add the baking powder, and sugar.

Crack an egg into the evaporated milk mixture, and add the vanilla.
Add the lemon zest to the evaporated milk, and stir to combine.

Add the wet mixture to the dry mixture, and stir it gently, DO NOT OVERMIX IT!!
Stir in the melted butter, you want it to be nice and lumpy.

Heat a heavy skillet, or griddle over medium heat, and add 2 tablespoons of butter. Use a 1/4 cup of pancake batter, and put it in the pan.

Cook them on both sides until they are golden brown. (You know when to flip them when they start to bubble)

Stack them up, and top them with butter, and maple syrup.

They look bloody so make them for Halloween!!

Classic Ensenada FIsh Tacos

I'm sorry that I haven't been on the blog in a while. Things have been sort of crazy. But don't worry I still cook every night. It just so happens that about 1 week ago I made the best fish tacos ever!!! My family and make this twice a month… yah it is that good! This is a great meal for your family to cook together, whether it is grating cheese, dicing tomatoes, making a batter, or frying, there is always something to do. I recommend making this on the weekend when everybody is home, because it makes everybody's mouth water, and will make everybody come back for more. I know that my dad's best friend Billy D. would want me to do my blog a lot. I know he is watching me writing this from above, and he is smiling. R.I.P. Billy D. Anyway, you should definitely make this soon! It can be made in the fall, winter, spring, or summer! Although I have never been to Ensenada, I can already tell that the food is great there!! Here is the recipe:

Classic Ensenada Fish Tacos
Serves 3 (if your really hungry) ;)

2 garlic cloves, peeled
Salt to taste
1/2 teaspoon of oregano
1/2 teaspoon of black pepper
1 teaspoon of yellow mustard
1 packet of concentrated chicken bouillon
1 cup of sparkling water, beer, or water
1 teaspoon of baking powder
1 cup of all-purpose flour
Peanut oil to the depth of 1 1/2 inches for frying
1 pound of boneless, skinless halibut filets, or mahi mahi, or flounder
1/3 cup of mayonnaise
1/3 cup of sour cream
1/4 cup of milk
12 corn tortillas, made from masa
1 cup of thinly sliced cabbage
1 cup of salsa (optional)
Cheese, avocado, hot sauce, limes, tomatoes, scallions… etc

Directions:

Finely chop the garlic, sprinkle generously with salt, and mash back and forth with a large knife until it becomes a paste. Scrape into a medium sized bowl, and add the oregano, pepper, mustard, chicken bouillon, sparkling water, and 1/2 teaspoon of salt. Add the flour and baking powder to the wet ingredients and stir until it is just combined.

Heat the oil in a heavy bottom pot until it reaches 375 degrees (when you put food in the fryer the temperature will go down)
While the oil is heating up, cut the fish about 3 inches long by 1/2 inch thick.

Take a cup of flour and put it into a container.

With tongs, pick up the fish, place it in the flour, shake off the excess, and submerge it in the batter, then drop if carefully in the oil. Repeat with 4 at a time in the pot. It will take about 4 minutes, and remember to flip them and move them around. Put them on a paper towel to drain the grease.

Mix the mayo, sour cream, and milk in a bowl. Set all of the fix ins on the table. AND ENJOY!!!!

This recipe is dedicated to Billy D. 

1961 - 2014