Catch Em, Clean Em & Eat Em

Blueberry Pancakes

  • 1 3/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1-teaspoon baking powder
  • 1/2-teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen blueberries
  • 1/2-teaspoon baking soda
  • 1/2-teaspoon salt
  • 2 large eggs
  • 1-cup milk
  • 1-cup sour cream
  • 1 stick butter, melted
  • 1/2 teaspoon lemon zest

Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.

Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and “pop” on the pancake’s surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

Roasted Shrimp W/Lemon Pasta

  • 2 pounds shrimp, peeled and deveined
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 1-pound angel hair pasta
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • Zest and juice of 2 lemons

Preheat oven to 400 degrees. Place the shrimp on a sheet pan with 1-tablespoon olive oil, 1/2-teaspoon salt and 1/2-teaspoon pepper. Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4-cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1-teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.