fruity smoothie
bitty berry
pancakes
These sweet pancakes aren’t just for breakfast! Try them for dinner,
slumber parties, and Mother’s or Father’s Day. For variety, replace the
blueberries with equal amounts of other fruits or chocolate chips.
Makes about twenty 3-inch pancakes
Unsalted butter 4 tablespoons
All-purpose flour 1 cup
Granulated sugar 1 tablespoon
Baking soda 1 teaspoon
Salt ½ teaspoon
Egg 1 large
Buttermilk 1¼ cups
Vegetable-oil spray
Blueberries 2 cups
Toppings such as fruit, syrup, butter, jam, applesauce, yogurt, or powdered sugar
Ask an adult to help with the stove.
1. Prep the ingredients. Wash and drain the berries; set them aside. Melt the butter in a small saucepan on the stove, using low heat.
2. Mix the ingredients. In a medium-size bowl, use a whisk to mix together the flour, sugar, baking soda, and salt. In a separate, large bowl, crack and thoroughly whisk the egg; then whisk in the buttermilk and melted butter. Pour the dry ingredients into the wet ingredients in the large bowl, and whisk together until just mixed. It’s fine to have some small lumps.
3. Pour batter onto the pan. Coat a skillet or griddle with vegetable- oil spray, set it on the stove, and turn the burner to medium heat. When the pan is hot, dip into the batter with a ¼-cup measuring cup and pour it onto the pan. Space the pancakes so they don’t touch—try only one or two at first.
4. Add the berries. Immediately drop 6 blueberries (or a different addition) onto each pancake, and lightly press them into the bat- ter with the spatula tip. When bubbles have formed in the pan- cake, test it with the spatula to see if it’s firm enough to flip.
5. Flip the pancakes. When ready, flip the pancake over and let it cook 1 minute on the second side. Slip the spatula tip into the center of the pancake. If it comes out clean, it’s done. Cook the remaining batter, following steps 3–5.
6. Finish with the toppings. Serve the pancakes hot with an assortment of favorite toppings.
summer frittata
A frittata makes any meal seem special. If serving one for breakfast
or brunch, add a side of fresh fruit and buttered toast. For lunch or
dinner, all you need is a chunk of good bread and a crisp salad.
Makes 4 to 6 servings
Onion 1 medium
Red bell pepper 1 medium
Zucchini or yellow squash 1 medium
Spinach fresh, 3 cups
Cheese such as cheddar, Jack, or mozzarella; grated, ¾ cup
Parmesan cheese grated, ¾ cup
Extra-virgin olive oil 3 tablespoons
Eggs 10 large
Salt ½ teaspoon
Ground black pepper ¼ teaspoon
Ask an adult to help with the knives, grater, stove, and oven.
1. Prep the ingredients. Wash all the vegetables. Peel and chop the onion and bell pepper, and thinly slice the zucchini or squash. Measure the spinach. Grate the cheeses.
2. Cook the veggies. Pour the oil into a large ovenproof skillet, turn the burner on to medium, and heat the pan for 2 minutes. Stir the onion, bell pepper, and zucchini or squash into the oil and cook for 5 to 7 minutes, until they are soft. Stir often.
3. Add the spinach. Add the spinach to the vegetables, turn the heat to low, and stir until the spinach wilts, about 1 minute. Turn the burner off for now, and leave the skillet there.
4. Turn on the broiler. Put the oven rack in an upper but not top position. Turn the oven on to the “broil” setting, so that it can start heating up.
5. Whisk the eggs. Break the eggs into a large mixing bowl. Add the cheeses, salt, and pepper. Whisk well.
6. Cook the eggs. Turn the burner back on to medium. Pour the egg mixture into the skillet with the veggies, and cook for 7 min- utes—but don’t stir! When the frittata is firm around the edges and still a bit liquid in the middle, slide the skillet into the oven. Check often! As soon as the frittata browns on top, remove it.
7. Sit and serve. Let the frittata rest for a minute, and then cut it into wedges. Serve it right out of the skillet, or use a pie server or spatula to lift the wedges onto a platter.
