Blueberry Pancakes

When Trevor and I took a trip to Canada, we stayed at a beautiful Bed & Breakfast http://www.fairholmemanor.com/. It was unbelievable! The inn keepers were great hosts and the breakfast was to die for! So good in fact that they made a cookbook, and every time I make something from it, it turns out to be the most delicious recipe I've ever tried. You can check out their website for information on purchasing the book, but in the meantime, you can try out this recipe to give you an idea of how great it is.
Blueberry Pancakes
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons sugar
pinch salt
2 large eggs, lightly beaten
zest 1 large lemon or orange
3 cups buttermilk (substitute: 3 cups milk with 3 tablespoons vinegar, let sit for 5 minutes)
4 tablespoons unsalted butter, melted
1 cup fresh or frozen blueberries
maple syrup

Preheat griddle or skillet on medium heat.

Sift together flour, baking powder, baking soda, sugar and salt in a bowl. Stir until thoroughly mixed and make a well in the center. In a separate bowl, whisk together eggs, lemon or orange zest, buttermilk and melted butter. Pour mixture into center of well and gently fold together. The batter should have a pebbly or slightly lumpy consistency (it will also be runny, but you want it this way!).

Coat the griddle with vegetable oil. Pour about 1/2 cup batter onto heated griddle, about 3" apart. Scatter 8 to 10 blueberries on top of each pancake. When bubbles being to appear on top, carefully flip over each pancake and continue to cook until golden brown.

Sprinkle with powdered sugar and serve warm with maple syrup and butter.

*Just so you know, the picture in the cookbook looks way better than mine, but the taste is amazing! And yes, this picture of the Inn doesn't even do it justice.

Sugar Cookies

1 cup butter

2 cups sugar

2 eggs

1 cup sour cream

1 tsp vanilla

1/2 tsp baking soda

4 tsp baking powder

5-6 cups flour

1/2 tsp salt

Cream butter, sugar, eggs, sour cream, and vanilla. Gradually stir in remaining ingredients. You want the dough to be soft, but not too sticky. Chill until cold, then roll it out and cut it into shapes. Make sure you cookies are at a nice thickness (thin sugar cookies are never good). Bake at 350 deg for 8-15 minutes (time varies by thickness). Once the bottoms are slightly golden they're done!

Frosting:

5 Tbl butter (room temperature)

3 Tbl crisco

2 tsp vanilla

approx 8 cups of powdered sugar

approx 10 Tbl evaporated milk
Cream butter and crisco. Mix everything together until you get a good consistency.

*This recipe makes about 4 dozen cookies! So the frosting recipe is large so you have enough to frost every cookie!