It may be hard to believe, but there are a few breakfast treats we cook without blueberries. Cranberries, raisins, apples, peaches and raspberries go well in many sweet recipes, and fresh asparagus, local goat cheese, peppers and tomatoes make the savory recipes ‘pop’.
Susan says you can make just about anything by adjusting the ratio of flour, milk, sugar and eggs, and she’s right.
We use buttermilk in many recipes like pancakes and waffles. If you don’t keep it on hand, make your own – add 1 tablespoon lemon juice of white vinegar to a cup of milk and let stand 10-15 minutes at room temperature. Use this substitute as you would buttermilk.
Try some of these old favorites.