Meatballs are versatile, whether you like them as a comfort food with mashed potatoes and gravy, or in your spaghetti sauce. I do not buy the pre-packaged meatballs, but make my own, 5 pounds at a time and store them in my freezer. They are easy to make and have been a meal saver on more than one occasion.
When the weather outside is less than ideal for smoking your pork shoulder roast threw it into the slow-cooker for perfectly moist pulled pork.
Recently we went and picked a gallon of blueberries. Blueberries are one of my favorite fruit. And they are easy to store for later use.
To freeze fresh blueberries, place on a cookie sheet covered with wax paper and place in freezer for 4 hours. Then move to zipper storage bags for later use. When you are ready to use them, then you wash them. It is important not to wash them before hand.
After picking blueberries we came home and made blueberry pancakes. I know that there are lots of different ways to make blueberry pancakes. I have found that if you add the blueberries directly into the batter the last pancakes cooked not have many berries. And if you stir the batter to much then they tend to break up and the batter turns a funny off-gray color. To avoid these problems I make my plain batter, then after I have poured the pancakes onto the griddle I add the blueberries.
2 1/2cup all-purpose ﬂour
1/4 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
2 eggs beaten
2 cups milk
2 Tablespoons vegetable oil
2 teaspoons lemon juice
2 cups blueberries
Combine dry ingredients. In a separate bowl blend wet ingredients. Add wet ingredients to dry ingredients. Stir until blended (batter will be slightly lumpy).
Pour 1/3 cup of batter onto heated griddle or non-stick skillet. Add a hand-full of berries to each pancake. Turn pancakes over once the edges begin to dry out and the bottoms are golden.
Here is a printable recipe card. Print onto cardstock and cut out either the 4×6 or 3×5 card. Blueberry Pancakes