Hey y’all. Joe Luke here.

Finally, a morning I get to sleep in! It’s about 9:45am and I can faintly hear the pots and pans banging around in the kitchen and there’s a sweet, buttery smell, permeating the air. I know that smell all too well. It’s my favorite breakfast. The only time she makes me my favorite breakfast is when she wants something. This ought to be good.

I crawl out of bed and quickly realize I must have fallen asleep with my boots on again…and nothing else. Oh boy. Just the thought of Carol Ann riding my backside over some dirty sheets makes me want to stay in bed a little longer…but…I know there’s hotcakes waiting. And last night there was A LOT of Jack Daniels. Which might be to blame for my boots. I untangle the sheets from around my size 13s and brush my teeth. Naturally, as any husband would do, I decide to head down to the kitchen the same way I came into this world, but still in my boots. I grabbed my cowboy hat on the way down, too. I get to the bottom of the stairs, and turn the corner which leads into the kitchen. I stand in the door way, leaning against the frame. The wife usually can’t resist this sizzling piece of Porter House. Carol Ann is at the sink washing the dishes. She hasn’t realized I’m standing there yet. She’s all ready for the day ahead. Her hair is in a tight bun and not one is out-of-place. She has on her favorite earrings and necklace. A yellow dress and yellow heels. The sun is shining right on her and she looks beautiful. I decided to get her attention, so with a cocky smile and my southern twang, I said “Good Mornin’ Beautiful!” As she turns around I tipped my hat at her. You know what else happened as she turned around? Cora Beth, Carol Ann’s second cousin, twice removed, comes out of our half bath – just off of the kitchen. Both of them are mortified and Carol Ann starts cussin’ and fussin’ up a storm like she ain’t ever seen me in the noodles before. I grabbed the hat off of my head and covered my credentials. I tipped toed backwards to the stairs to make my exit but, not before I grabbed my Cinnamon Oat Granola & Blueberry Hotcakes. I mean, a man’s gotta eat.

Kind Snacks Cinnamon Oat Granola & Blueberry Hotcakes

pancake2
Prep Time: 5 minutes | Cook Time: 3 minutes per hotcake | Servings: See #6.

Ingredients:

2 1/2 cup flour
1 tbsp baking powder
1 tbsp baking soda
1 tsp salt
3 tbsp sugar
4 eggs
1 cup heavy cream
1 1/2 cup milk
1/4 cup sour cream
4 tbsp butter, melted
1 1/2 tsp vanilla extract
1 1/2 cup Kind Cinnamon Oat Granola Clusters
I cup blueberries, plus more for garnish
More butter, for frying

Directions:

Preheat oven to 180°F to 200°F to keep hotcakes warm.

1. In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Set aside.
2. In another bowl, whisk together the eggs, heavy cream, milk, sour cream, melted butter, and vanilla.
3. Make a well in the center of the dry ingredients and pour the wet ingredients into the dry. Mix together by hand until incorporated, scraping the sides and bottom as you go. Small lumps are okay.
4. Gently fold in the Kind Cinnamon Oat Granola Clusters and blueberries.
5. Melt a small pat of butter in a skillet over medium-low to medium heat. Because this is a thicker batter, I like to cook these at a lower heat to give the insides time to cook.
6. Scoop 1/2 cup to 1 cup portions into the buttered skillet and using the back of the scoop, flatten and form the batter to a round shape. 1/2 cup portions will give you 10-12 medium hotcakes. 1 cup portions will give you 5-6 large hotcakes.
7. As the hotcakes finish cooking, I place them in the oven, on a baking sheet to keep warm.
8. Garnish with more blueberries, a strawberry, and a pat of butter. Serve with REAL Maple Syrup.

Written by Brendan

I am the oldest, funniest, and best looking of the three pieces of fruit to come from our parents loins. Hmmm… if I was a piece of fruit, I think I’d be a peach. Fuzzy on the outside, a little soft, a little juicy, and a big ol’ heart in center. I believe I was 17 years old. The year was 2003 (holy crap, that was 15 years ago?) when I decided to make the change and become a vegetarian. Born and raised in Northeast Pennsylvania, being a vegetarian was not all that common. And, because it wasn’t all that common, I had to figure out the vegetarian lifestyle all on my own. I quickly discovered how much more energy I had and how much better I felt. A few years later I met the macaroni to my cheese, the basil to my pesto, someone that really made my dough rise, the love of my life, Sarah. Many of you already know the story of our first date and are still wondering why she said yes to a second. For those that don’t know the story, I don’t know if you’re lucky or if you missed out. While only being together for 6 months, we decided to move in together. Actually, Sarah the Stalker found an apartment in Jim Thorpe, PA – where I lived. She had lived just 20 minutes away in one of the next towns over and couldn’t bare to be that far away from this piece of Porter House steak. Can you blame her? So, she bought me a tooth brush for her place and gave me a key, at which point it became our place. Here is where I rediscovered how much I loved to cook – by making our nightly dinners. Also, I may or may not have had a small obsession with Rachael Ray. Fast forward to 2016, and my now wife Sarah and I are moving to the Carne Asada capital of the world, Tucson, AZ. No more cold and no more snow! Tucson is a charming little city with a small town feel in Southern Arizona, about a stone’s throw away from Mexico. There is a lot of Mexican influence here from the street names, the adobe style homes, and the FOOD. The food is incredible here. There’s an old wives’ tale here about the salsa in Tucson. How hot the salsa is depends on how angry the lady in the kitchen making it is at her husband. We have had some mild salsas and we have had some salsas that made you feel like you sold your backside to el diablo. I’ve always had an interest in food, ever since I was a little kid. I have great memories of being in the kitchen with my grandparents and mom that inspire me to continue to cook for people and write recipes. Last June, with the support of my wife, I quit my career of 13 years in banking to focus on writing a cookbook. My cookbook will incorporate dishes I ate growing up, recipes I created, and a modern twist on some classics. My focus is not going to be strictly vegetarian recipes. I have plenty of recipes that include meat. My days start with a large cup of coffee and a walk on the treadmill or a hike through Saguaro National Park. It continues in the kitchen either testing a recipe, writing one, or working on my new website! The cookbook is taking longer than I anticipated, so I decided to start sharing my recipes online and to start to gather a following. Please feel free to reach out if you have any questions and don’t forget to subscribe to never miss a recipe!

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