blueberry oatmeal pancakes by Maci Britt


"Do you guys want pancakes for breakfast?"

"What kind?"

"Blueberry or oatmeal."

"How about both?"

That's how these pancakes came to be on a cloudy Saturday morning. I took one of our all-time favorite pancakes (oatmeal) and sprinkled little blueberries onto each one as they cooked. They were exactly what we wanted to eat. 


If these make an appearance on your own Saturday breakfast table sometime soon, I hope you enjoy them as much as we do 😊 


blueberry oatmeal pancakes
recipe adapted from smitten kitchen

[ makes about 16 pancakes ]

In a small saucepan, bring the water and ½ cup oats to a boil, then reduce to a simmer and cook for a few minutes until thickened. Remove from the heat and add the butter, stirring until it’s all melted. Set aside to cool. 

In a medium bowl, whisk together the oat flour, all-purpose flour, sugar, baking powder, and salt. (I usually make the oat flour in my food processor and then pulse all of the dry ingredients in that bowl to save a dish.) 

In a large bowl, whisk together the milk, honey, eggs, and cooled oatmeal/butter mixture.

Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula until mostly combined. The batter will be thick and should also be a little lumpy. 

Heat a large cast-iron skillet over medium heat and once it is hot enough for drops of water to sizzle, reduce the heat to medium-low. Brush the pan generously with butter and dollop 2 or 3 ¼-cup portions of batter into the pan. Sprinkle about 1 tablespoon of blueberries over each pancake, pressing them in gently with the back of the measuring spoon. Cook for a few minutes until golden brown before flipping.  They will only take 1 or 2 minutes on the second side. 

The blueberries make the second side really delicate, so use a sturdy spatula and be gentle but forceful when removing them from the pan, and serve them blueberry side down on the plate. 

Maple syrup is encouraged. 

1 cup water

Heaping ½ cup oats (old-fashioned or quick)

3 tablespoons (45 grams) butter, plus more for cooking

¾ cup (90 grams) oat flour (I grind my own in the food processor)

1 cup (130 grams) all-purpose flour

2 tablespoons (25 grams) sugar

2 teaspoon baking powder

Scant ¾ teaspoon sea salt

1 ¼ cups (295 ml) milk

1 tablespoon (21 grams) honey

2 large eggs

About 1 ¼ cups tiny frozen blueberries (the Wild Boreal Blueberries from Trader Joe’s are perfect)

tahini cookies by Maci Britt


Maybe it's because I love it SO much and am so enthusiastic about it, but I'm always surprised that there are still people out there (people I know!) who have never heard of tahini. If you can buy it at Trader Joe's, do you actually have an excuse? 😊


But, if this is the first you're hearing of it, tahini is simply a paste made from sesame seeds. You could make it at home with raw or toasted sesame seeds the same way you'd make a nut butter. It's delicious— toasty and rich with just a slight bitterness. 


Tahini is great spread on toast instead of nut butter or as a dip for raw vegetables (or apples— personal favorite). It's also a main ingredient in hummus. In cookies, tahini is reminiscent of peanut butter. You can think of these as "grown-up peanut butter cookies," which is how Bon Appétit described them in this month's issue.


Hope you buy some tahini (or some more tahini if you're already a fan) and love it. Hope you make these cookies. They're great. They're also so simple to make, and perfect for popping in lunch bags for the work week. 👍

tahini cookies
recipe from bon appétit magazine, sep 2017

[ makes 30 cookies ]

2 cups (245 grams) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) butter, at room temperature

3/4 cup (170 grams) sugar

3 tablespoons (63 grams) honey

3/4 cup (192 grams) tahini

1/4 cup toasted sesame seeds

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Whisk the flour, baking powder, and salt together in a small bowl. 

In a larger mixing bowl, beat the butter, sugar, and honey together for about 3 minutes, until light and fluffy. Add the tahini and beat until well combined. Add half of the dry ingredients, beat well, then add the rest of the dry ingredients and beat until well combined. 

Scoop 1-ounce (heaping tablespoon) portions of dough onto a piece of parchment paper and roll into smooth balls. Place the toasted sesame seeds in a small bowl, and dip the top of each ball into the seeds. Set the balls 2" apart on the parchment-lined baking sheet. 

Bake for 9-10 minutes, or until golden brown. Cool on the baking sheet or on a cooling rack. 

(The bottoms of my cookies were quite done at the 10 minute mark, so I removed them from the baking sheet as soon as I pulled them out of the oven. My oven runs hot, so you may find your cookies need an extra minute or two.) 

BONUS! Made a little time lapse video just for fun :) 

date shakes by Maci Britt

So, date shakes. 

I don't really have much to say except that if you've never had one, you're missing out on something really wonderful. Every time I make one for dessert my brother says, "Mace, can I have mine without the dates?" and I tell him no and he drinks the whole thing anyway.

Below is the version I make often- often as in three times in the last five days. What can I say? I bought dates at Costco on Saturday. 💁

date shakes
recipe based on one from sprouted kitchen

[ makes 2 shakes ]

1 1/2 bananas, frozen

4 Medjool dates, pitted

4 small scoops vanilla ice cream

1/2(ish) teaspoon cinnamon


In a blender or food processor, pulse the bananas and dates together to chop, then blend until mostly smooth.

Add the ice cream, cinnamon, and a generous splash of milk and blend. Add more milk if necessary. 

...And that's all there is to it. 

sour cream scones by Maci Britt

Hola. I'm emerging from an unintentional 8 month blogging hiatus to bring you a current favorite recipe for scones! We could all use more scones in our lives, right? I'm a huge fan of them- not the dry and crumbly kind, but the tender and slightly flaky variety. These are those.

They come from The Vanilla Bean Baking Book (which is beautiful, by the way... if you've never read Sarah's blog, pop over there) and I love the folding method used for all of the scones in there. After the scone dough is brought together, it's rolled out and folded into thirds like a letter. This process is repeated a couple of times until it's finally folded into a rectangle, then cut into smaller rectangles, then cut into triangles. I may never pat scone dough into a circle again. 

Anyways, the method is fun and yields wonderful results, but the real star of this recipe (personal opinion) is the sour cream. Sarah uses crème fraîche in her original recipe, which is terrific, but I rarely have it in the fridge and never have the forethought to make my own in advance. So if you want scones on a Monday night as I did, sour cream is the answer! It's just slightly tangier than crème fraîche, but who ever said that was a bad thing? Not me. Most things baked with sour cream are automatically better than anything baked without. 

Final note: Organic strawberry jam is optional but highly recommended here. Have you tried Costco's? It's actually great. 

Happy baking! Maybe I'll be back sometime soon! xo

sour cream scones
recipe lightly adapted from the vanilla bean baking book

[ makes 8 scones ]

2 1/4 cups (320 grams) all-purpose flour

1 tablespoon baking powder

2 tablespoons sugar, plus extra for sprinkling

1/2 teaspoon sea salt

1/2 cup (120 grams) sour cream

1/2 teaspoon vanilla extract

1 large egg

12 tablespoons butter, chilled and cut into 1/2" pieces

Heavy cream, for brushing

Preheat oven to 400 degrees, and place a rack in the lower middle position. Stack two baking sheets (this prevents the bottoms of the scones from getting too brown) and line the top sheet with parchment paper. 

Whisk the flour, baking powder, sugar, and salt together in a large bowl. 

Whisk the sour cream, vanilla, and egg together in a small bowl. Set aside. 

Use a pastry cutter to cut the butter into the flour mixture until the butter is well distributed and coated with flour. Most pieces of butter should be about the size of peas. 

Fold the wet ingredients into the dry ingredients with a spatula until just combined. 

Lightly flour a clean work surface and gently knead the dough about 4 or 5 times until it comes together. Roll into a 12-inch square, and fold into thirds, like a letter. Fold into thirds again to make a square. Chill in the freezer for 10 minutes.

When the dough is cold again, roll into a 12-inch square and fold into thirds. Place the seam side down on the work surface and roll into a 12-inch by 4-inch rectangle. 

Cut the dough in half crosswise, then in half again, to make 4 rectangles. Cut each rectangle in half diagonally to make 8 triangles.

Transfer the scones to the baking sheet, brush the tops lightly with the heavy cream, and sprinkle generously with sugar. 

Bake for 15-20 minutes, or until the scones are golden. Rotate the pan halfway through the baking time.

Obviously these are best enjoyed warm, but they are also pretty great the next morning al desko. ;)