Blueberry Breakfast Cake

Preheat oven to 375.
Butter 7 x 11 pan.

Mix:

1 1/2 flour
2t. Baking powder
1/4t. Baking soda
pinch salt
pinch cinnamon

Beat together:
1/2 c. butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1/2 c. buttermilk

mix in flour just to blend,
Gently fold in 1 pint blueberries.

Bake for 45 minutes.

Pancakes- Lemon Ricotta

Mix wet and dry ingredients seperately

2 c. ricotta cheese
4 large eggs
1 1/3 milk
juice and grated rind of 2 lemons

1 1/2c. flour
1/4 c. sugar
2 T baking powder
1/4 t. nutmeg
1/2 t. salt

Mix together lightly.
Butter griddle and use 1/4 c. batter for each pancake.

Great topping:
Melted lemon curd
Fresh raspberries
Powdered sugar

Aebleskiver (Danish Ball Pancakes)

Aebleskiver (Danish Ball Pancakes)

4 separated eggs
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
2 cups buttermilk [or 3/4 C beer plus 1 1/4 C milk]
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all purpose flour
oil or lard

Beat egg whites until stiff; set aside. Beat rest of ingredients until batter is very smooth. Fold in egg whites. Heat [at a moderate temperature] a well-seasoned monk's pan (see tip below) with 1/8 teaspoon oil or lard in each of the 7 holes. Fill each hole [about three-quarters full] with batter. [Be sure to add a few drops of oil to each well in the pan before the next round of batter.]

When browned on one side (almost right away), turn with knitting needle [or two-tined fork] and keep turning until needle comes out clean after piercing through the cake. [We find that you need to turn these only once.]

Serve with flavored butters, such as maple or cinnamon honey, syrup, jam and brown or white sugar. Tips: You can purchase a cast iron monk's pan at Scandinavia gift shops or at small town hardware stores in Danish communities. As for servings, plan on each person eating 7-10 cakes. Makes approximately 48 pancakes.

Coffeecake

(adapted from Cafe Beaujolais)

Butter 9 x 13 pan. Oven to 350.

1c. milk - not quite full
1T. vinegar

(OR 1c. buttermilk)

Mix together and let set while you mix the following:

2 1/4c. flour
1/2 t salt
1 - 2t. cinnamon
1c brown sugar
3/4 c. white sugar

Mix well, and add:

3/4 c. vegetable oil

Mix until even color - set aside 3/4 c. for the topping.

Use the remainder for the batter - mix in:

1t bp
1t bs

Mix well, then add:
1 egg - beaten
milk or buttermilk from above

mix quickly just to combine - don't worry about lumps. (Overmixing will toughen batter and it won't be a light and fluffy experience.)

Pour into pan and sprinkle topping. Bake 40 minutes.