Blueberry Pancakes with Streusel Topping

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It must be blueberry season because I’m sharing another recipe that involves this indigo-colored berry. I know I promised to share a savory recipe next, but I promise I’ll be sharing one soon. Meanwhile, you can enjoy this delicious recipe for breakfast.

This recipe is one that will become a family recipe and I hope it gets carried through generations. You know when you find a recipe that just works and tastes delicious. This one will be saved for years to come. It really is so simple and so good. The streusel topping is obviously optional, but it does make it more out of the ordinary and more special so you can save the streusel recipe for special occasions and holidays if you’d like. This recipe is perfect for entertaining a weekend brunch. Serve it with a plate of fruit, a side of eggs, a pitcher of freshly squeezed orange juice {or Mimosas!}, and a fresh pot of coffee. Seriously, you’ll want to make this recipe for breakfast or brunch next weekend.

I found the recipe in an old Bon Appetit issue and I adjusted the pancake batter just slightly since I was out of buttermilk. But I think my version of the batter is perfect! I wouldn’t change a thing.

BLUEBERRY PANCAKES WITH A STREUSEL TOPPING

Yields about 10 – 12 small to medium pancakes {double or triple recipe for larger crowds}
Serves 4

Pancake Batter

1 cup all-purpose flour
2 tablespoons sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 large egg
1/2 cup sour cream or plain greek yogurt
1 cup of milk

For cooking the pancakes:

Unsalted butter {for skillet}
1 cup blueberries {about 5 ounces}

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, buttermilk, and butter in a med- ium bowl, then whisk into dry ingredients.

Heat a large nonstick skillet over medium heat and add about 1 tablespoon of unsalted butter. Let the butter melt. Working in batches, pour 1/4 cupfuls of batter into skillet and top each with 2 tablespoons berries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until golden brown and cooked through, about 2 minutes longer. Serve pancakes topped with syrup and streusel.

Streusel Topping

1/2 cup old-fashioned oats
1/4 cup all-purpose flour
2 tablespoons light brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

While your first batch of pancakes are cooking, preheat oven to 350°. Combine oats, flour, and brown sugar on a small rimmed baking sheet; drizzle with butter and toss to coat. Bake, stirring occasionally, until golden brown, 15–20 minutes. Let cool.

DO AHEAD: Streusel can be made 1 week ahead. Store airtight at room temperature.

Blueberry Syrup

3/4 cup pure maple syrup
1/4 cup blueberries

Purée syrup and blue-berries in a blender until smooth. Set aside.

Enjoy!

Photos and Styling by Sara Mueller

P.S. These photos were taken on manual mode. Don’t they look so much better and brighter?!

Recipe adapted from Bon Appetit

For Beginners: Photography Tips Part 2

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Since it’s been a while since I shared a post in my Taking Care of Business series, and because I learned a few things over the weekend, I thought a post on this subject was overdue.

This past weekend I spent the majority of my time working on travel-related posts for the two weeks I’ll be away. I was working on a recipe and photographing some of what I’m packing to Morocco and Paris to share the post next month with you. Anyway, I switched my camera to manual mode as my photos in the AV setting were just not the quality I was hoping for. To my surprise the manual mode was easier than I thought after reading this post {thank you for sharing Jennifer}, and the results were astonishingly amazing. {I have been highly intimated by manual mode.} After I saw the results, I was excited to finally make the move from AV to manual for good. It took me about 7 months since getting my camera to make the switch, but once I went manual I knew I would never go back to any other setting. Now I’m even more excited to get my camera out and learn more. The tips below are just a few tips I learned over the weekend, but as I learn more, I promise to share more tips.

FYI: I use a DSLR camera, Canon EOS Rebel T3i {shown in the photo above} with the lens it came with and I also bought the 50mm lens.

For Beginners: Photography Tips for Shooting Indoors in Manual Mode

1. Natural light is best. I have my designated spots around our home for shooting indoors and they all involve a big window nearby. I completely rollup the blinds to let the most natural light in. Sometimes a bit of moving around furniture is involved to stage a vignette properly.

2. Turn on your camera and set it to manual mode.

3. Adjust your ISO in accordance with this cheat sheet from the mini book of Kristin Dukes “Say No to Auto”.

4. Then adjust your Aperture {F} and Shutter Speed accordingly. To learn about ISO, Aperture, and Shutter speed I found this simple cheat sheet and this other one. If you are unsure where your camera settings are, refer to your camera manual.

5. Then take a few test shots and if your light doesn’t appear right when you review them, adjust the setting{s} as needed. For example, on an overcast day indoors near a large window, I got great results using my 50mm lens in manual mode at an Aperture setting of 3.5, Shutter Speed of 1/125, and ISO of 800.

6. Edit your photos in Photoshop. Photoshop Elements works great too. I edit my photos and may adjust the brightness slightly, if needed. I also save the photos “for web” and save them all the same width with the “constrain proportions” checked. I like all of my photos to appear uniform in width.

7. Lastly, print the cheat sheets I linked above and keep them in your camera bag for reference. As a beginner in manual mode, I’ll be referring to the cheat sheets often I’m sure.

I’ll have another post soon in this series and it’s a good one so stay tuned for that.

Read about my photography tips part 1.

Read about my styling tips.

Disclaimer: I’m not a photography expert. I’m just sharing what I have learned. 

Image by Sara Mueller