Blue Moon Pancakes Food

BLUE MOON SPECIAL

Steps:

• Fill a 6-8 oz glass with crushed ice.
• Add vodka, Curacao & soda.
• Give the lime a squeeze over the drink.
• Garnish with a slice of lime & serve.

CHINESE PANCAKE

Steps:

• Mix pancake mix with water {may add extra water if you like thinner pancakes, I usually do}.
• Pour four pancakes onto hot griddle {may have to do in batches as these are a bit large}.
• Crack 1 egg into the middle of each cake {try to avoid egg white from running out!}.
• Sprinkle 1/4 of each the ham, onion and cheese on cake, pushing in to smooth out surface.
• When bottom of cake is browned to liking, flip!
• Cook additional few minutes. Egg will be about over medium.
• serve!
• I have also subbed cooked breakfast sausage and blueberries for the ham, cheese and onions. We call them Blue moon pancakes!

BLUE MOON SMOOTHIE

Steps:

• Combine everything in a blender and blend at high speed until very smooth and creamy.

BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER

Steps:

• Blueberry butter:
• Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
• Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
• Pancakes:
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
• Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
• Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
• Serve the pancakes hot with the blueberry butter and maple syrup.
• Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.

BLUE MOON PANCAKES RECIPE

Steps:

• Combine all ingredients and stir until lumps are gone. Ladle onto a hot (350 degrees) griddle coated with vegetable oil or clarified butter. If you would like to add extra ingredients, such as chocolate chips or berries, sprinkle them on the wet side of the pancake now, while the underside cooks. Look for bubbles on the wet surface (a sign that the air is cooking out of the pancakes), or use a spatula to peek underneath, making sure the pancake is golden brown. Flip and cook for another 2 to 3 minutes. Serve with syrup, whipped cream and more berries or chocolate chips.