Pancakes and Bacon in the North Woods

Sisters,

This lovely location is where we spent three days with our good friends Megan and Mike and their beautiful daughter Ruthie. We had a good time thanks to their unbelievable hospitality, great conversation that led to some serious laughs, and delicious food. Since high school Megan has made cooking look effortless and with consistently perfect results. This weekend was no different, she dazzled us with her blueberry pancakes....and with a baby in her arms no less.

Blueberry Pancakes

• 1 cup white flour
• 1 cup whole wheat flour
• 2 tsp baking powder
• 1.5 tsp salt
• 2 eggs
• 1/3-1/2 cups of vegetable oil (use more than 1/3 and less than a 1/2 - it will be a game-time decision)
• 2 cups milk (2% or whole milk preferred)
• Blueberries (fresh preferred, if frozen use the large blueberries and defrost before adding)

Fork fluff the flour, this is crucial for the success of pancakes. Mix together flour, baking powder, and salt. Separately, mix together eggs, vegetable oil and milk. Add the dry and liquid bowls together, mix in the defrosted blueberries.

Bacon Prepared in the Oven

• Line a baking sheet with tin foil
• Lay the bacon strips with a small amount of space between each piece
• Bake at 350 degrees for 40 minutes. Flip at 20 minutes.

I am not a big bacon eater, but I have been converted. The bacon came out perfectly crispy and the cleanup was WAY easier than bacon on the stove.

The beautiful house, perfect Wisconsin lake and unbelievable food all paled in comparison to the main attraction. Please meet Ruth Littell...have you EVER seen a cuter baby?