So: canteloupe soup. Cut it up, threw the flesh in the blender, added a touch of (local) heavy cream to make the texture nice.
Had some cream already whipped to go with our whole wheat pancakes; therefore some whipped cream on top. And a basil leaf for the aesthetics of the thing. A nice fresh start to the morning. I’m sure this is not a new idea, but it was new to us.
Maverick insisted he does not eat soup, so I put his in a glass and told him it was a milkshake. Next time, we may put some into ice cube trays and make little canteloupe creamsicles.
We really like our whole wheat pancakes so I thought I’d share that too. We use a slight variation of this recipe. The pancakes are light and tasty and crispy on the edges. Usually I make a double batch and freeze the extra, but I was lazy today.
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar
5 1/3 tablespoons butter
2 cups buttermilk (or 2 cups whole milk with 2 teaspoons white vinegar)
2 eggs, beaten
2 teaspoons vanilla
butter for pan
1. Combine flours, wheat germ, baking powder, baking soda, brown sugar.
2. Cut butter into tiny pieces and add into mix.
3. Make a well in center and add liquid ingredients. Stir until incorporated. Let sit five minutes.
4. Heat pan; melt small amount of butter. Cook pancake until bubbles form and edges brown slightly; flip; cook another two minutes.