Apricot Chicken with Farm Fresh Salad

  • 3 1/2 cups flour
  • 1/2 cup brown sugar
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg
  • 1/2 teaspoon of salt
  • 3 cups buttermilk
  • 2 eggs
  • 4 tablespoons (1/2 stick) unsalted butter, softened
  • 2 teaspoons vanilla
  • 2 cups of fresh blueberries
  • 1/4 cup of lemon juice
  • Preheat griddle or oven to 325-350.
    In a large bowl mix together your dry ingredients.
  • Add in all wet ingredients, buttermilk first, and mix until smooth.
  • Add blueberries and lemon juice last.
    Test your batter, it should drip out of a measuring cup easily, but not pour out, and if you are brave enough to give it a taste, the flavor should remind you a bit of cake batter.
  • Use vegetable oil or butter spray to prepare your griddle or pan then start pouring, I use about a 1/3 measuring cup.
  • Watch for the edge to appear cooked, flip, and cook for and another few minutes and you’ve got pancakes.
Our fave local Blueberry growers are Hazel Blue Acres of Silvana / Arlington (featured in this months issue) and Whitehorse Meadows Farm in Darrington. For Rhubarb, Lemons, & other ingredients we turn to Sno Isle Co-Op in Everett and our Klesick Farms CSA Box deliveries.
Did you know that this article, as well as all of the others featured on our website are part of a monthly magazine. Our monthly magazine is available in both electronic and print form (yes, you read right, print!).

Monthly and annual subscriptions can be bought HERE. Finally, a limited number of printed copies are available at The Chic Boatique,  Artisans Mercantile, and Tried & True Boutique in Snohomish and Reclaimed Heart in Arlington, Vintage Company No. 7 in Bothell, Ladders Clothing & Company in Stanwood Island, Rustic Redemption in Granite Falls, and Vintage & Rust in Monroe each month.

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