Easter Egg "Cascarónes" Cookies

Last year, my first in a Texas/Mexico border community, I was ushered into a world of a new-to-me Easter tradition: cascarónes. With a quick crack on the top of my head, and a shower of colorful confetti, I officially experienced “cascarónes” aka “confetti eggs.”  Just remember, when cracking cascarónes on someone’s head, use an open palm & crack the egg on the back of the head nowhere near the eyes!

Cascarónes are made by breaking open one end of an egg, disposing of the egg white/yolk, cleaning, drying & decorating the empty shell, then filling it (usually with confetti) & gluing tissue paper over the hole. You can make them yourself (I actually really love this post on Oh Happy Day--such great pictures!)  But, I must confess, around this area, there are SO MANY pre-made very, very inexpensive cascarónes available that I cheated & used the store bought.

While brainstorming Easter cookies (and Easter Traditions), I suddenly remembered that once-upon-a-time, I pinned a recipe for piñata cookies, which featured three layers of baked sugar cookies, with the middle layer hollowed out to make room for candy. When the finished piñata cookie was broken, out poured candy (not too different than a real paper mâché piñata. (side note, I am *really* getting to use the special characters in this post, haha).

I thought about how similar the piñata cookies are with cascarónes, only you don’t traditionally break a cookie over someone’s head--in my world that would be the shameful waste of a good cookie! But I decided to merge the concepts of piñata cookies with the idea of confetti eggs.  And voila, Cascarónes Cookies.

As with any sugar cookie, these do take some time, though much of it is inactive as you wait for things to dry/rest/cool etc. There are tons of absolutely gorgeous easter egg decorated cookies, but I was a bit short on time (I was simultaneously working on this project ). I tried to keep things simple: a white outline flooded with pastel colors & white dots.

One of my biggest challenges (aside from finding time to actually finish these cookies) was finding the right candy to go inside. Because I wanted the cookies to mimic the confetti eggs & have lots of small-ish candy spill out when eaten, I was searching for the smallest size Easter candy possible.  Both my husband and I scoured several stores, with little luck. I thought I would have to settle for mini m&ms (whose primary colors sort of clashed with my already-decorated pastel cookie tops), but then I discovered a gem in a craft store in San Antonio: chocolate covered sunflower seeds! And they were pastel for Easter!  Win! (Side note: I am also no longer allowed to buy chocolate covered sunflower seeds because I cannot seem to stop eating them).  

Really, this concept could translate to most any cookie design, but I do have a few recommendations.  First, make sure your cookie dough is one that holds its shape very well when baked--my recipe (listed below) doesn’t have baking soda or baking powder in it, so it doesn’t spread or puff.  The cookie dough should be slightly thicker (especially for the middle layer) than you may normally roll it, but that will ensure a sturdy cookie, with plenty of space for candy.  Feel free to substitute whatever small candy fits inside.

Secondly, royal icing does dry really hard and the first couple of bites into the cookie can be a little challenging. If making these for kids, I’d recommend having the parents help to “open” the cookie for the child.

Sugar Cookie Dough 
(sorry, I don’t have volume measurements for this recipe!) 

200 g Unsalted Butter, at room temperature
200 g Granulated Sugar
1 egg, room temperature
1 tsp Vanilla Bean Paste
Generous Pinch of Sea Salt
380 g AP Flour (increase to 400 g, if live in a humid area)--

1.  Cream together the butter and sugar in the bowl of a mixer fitted with the paddle attachment.  Mix on low speed until completely combined. Scrape down the sides of the bowl. 
2. Add the egg and vanilla and mix again on low speed until just combined. Be careful not to incorporated too much air into the dough.  
3. Add the flour and salt. Mix on low speed until the flour is just incorporated and the dough forms a ball. 
4. Wrap the dough in plastic wrap & flatten into a disc.  Refrigerate a minimum of 30 minutes (thought overnight is best).  Rolling/baking/decorating instructions will continue below.  

Gluten Free Adaptation: May also substitute Jeanne's GF AP Flour mix to make a gluten-free version. 

Royal Icing 
half recipe courtesy of Sugarbelle  

Note: I’ve recently switched to this new royal icing! I find it’s easier to make & works better. 

1lb (half of a bag) of confectioners’ sugar
27 g / 2.5 Tbl Meringue Powder
1 to 1.5 tsp oil-free extract or emulsion (I used imitation almond this time, with a tiny bit of vanilla)
3 oz Warm Water

1. In the bowl of a stand mixer fitted with the paddle attachment, stir together the sugar and meringue powder. 
2. Meanwhile, add the flavoring to the warm water. 
3. While the mixer is still running on it’s lowest setting, slowly add the water/flavoring. 
4. Increase the mixer speed to medium and mix for 2 to 4 minutes, or until the icing is fluffy and thick. Ideally mix only until the icing will hold a soft peak.  
5. Store icing in an airtight container with a wet paper towel pressed into the surface.  
6. Color the icing as needed. 

Cookie Baking

• Preheat the oven to 350 F. Line two baking sheets with parchment paper
• Roll out the cookie dough evenly between two layers of parchment. The dough should be rather thick--mine were around 1/4 inch.  

• Use a large oval cookie cutter (oval cutter)  to cut out 10 ovals. Place the ovals onto a baking sheet. 

• Use a slightly smaller oval to press a slight “guide line” indentation into the tops (5 total), if desired, to later help with piping the icing. 
• Bake the large ovals for 10 minutes, then rotate the pan and bake for approximately 10 more minutes. Due to their thick nature, these cookies may take a bit longer than others.... The cookies should be done, but not yet developed any color. Once baked, allow the cookies to cool completely. 

• Meanwhile, re-roll, if necessary, and cut out 5 more large ovals.  Place those onto the second prepared baking sheet & refrigerate until firm (approximately 10 to 20 minutes.  Use a smaller oval to cut out the centers of each cookie (to leave room for candy later), and use a small offset spatula, if necessary, to remove the middle.  The middle cookies and the small ovals can be baked on the same baking pan.  Refrigerate for 10 minutes. 
• Bake the second sheet for 10 minutes, then rotate the pan and bake for approximately 8 more minutes. 
• Re-roll any scrap pieces & cut them into any shapes you like. 

Decorating & Assembly

• Match up two large cookies with one middle cookie. 
• Using a #3 round tip & thick white icing, outline the top cookies.  Allow to dry at least 30 minutes. Do the same with any small ovals too (or other shapes made from re-rolled scrap pieces). Save the remaining white icing for the cookie assembly 
• Flood the inside of the outlined cookie with a pastel colored icing. Use a toothpick or scribe tool to coax the icing into all areas of the cookie. Swirl to release any air bubbles. Quickly pipe white polka dots into the wet icing.  Allow to dry several hours (though overnight is best). 

• When ready to assemble the cookies, gather the reserved white icing, the prepared (and dried) cookies, and whatever candy you’ve chosen for the filling (I used chocolate covered sunflower seeds. 

• Pipe a ring of icing near the edge of the bottom cookie, taking care not to pipe too close to the edge, or the icing may drip off the sides. 

• Gently top with the middle cookie. Allow to dry at least 30 minutes. 

• Fill the center cavity with the candy 

• Pipe royal icing on the cookie ring.  Top with the decorated cookie & press gently to adhere.  Allow to dry at least 1 hr.  

• Decorated cookies will keep for several weeks, if wrapped well with plastic wrap and/or stored in an airtight container.  

This post contains affiliate links. 

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Banana Cupcakes with Cream Cheese Icing

I haven’t felt as inspired in the kitchen lately. I could blame it on many different factors.... going out of town... lack of energy while still recovering from sickness... starting an exciting new adventure...  the busy-ness of life in general... My poor camera hadn’t been touched in a couple weeks, nor have I been keeping up with my writing (or, for that matter, the dishes that continually pile up in the kitchen)....

But, I did make a particularly fabulous batch of banana cupcakes last weekend that were too good not to share! They were for the birthday party of a friend who loves banana bread, so the leap to banana cupcakes seemed like a no-brainer.

The cupcakes were topped with cream cheese icing & garnished with a banana chip.  Funny story with the banana chip garnish idea.... I made the cupcakes & frosting sort of last minute, and in my haste to get them wrapped to take to the birthday party, plastic wrap fell into the soft icing tops of a couple cupcakes :( But then I remembered a stash of Trader Joe’s banana chips in my pantry.  I brought those along to the party & added them as garnish on the top.  Suddenly, no one was noticing the slightly marred icing :)

But let’s be honest, most people at the birthday party were more interested in tasting the cupcakes than looking at them. The flavor was spectacular! Cream cheese and banana are a perfect pairing. A couple people even said it was perhaps their favorite cupcake ever--those words do tend to make a pastry person feel pretty good :)

 Now if you’ll excuse me, I’m off to replenish my now depleted supply of frozen ripe bananas.

Banana Cupcakes
adapted from Sally’s Baking Addiction

115g (1/2 c or 1 c) Unsalted Butter, room temperature
100 g (1/2 c) Brown Sugar
150 g (3/4 c) Granulated Sugar
3 large Eggs, room temperature
1 1/2 c mashed very ripe bananas (for me, that was 5 medium bananas, or just shy of 400 g)
2 tsp Vanilla Extract
250 g (2 c) AP Flour (or substitute Jeanne’s GF AP mix, if wanting to make them GF)
1 tsp Baking Soda
1 tsp Salt
1/2 c Buttermilk (or 1/2 c milk mixed with 1/2 Tbl lemon juice)

1. Preheat the oven to 350 F. Line two cupcake pans with 18 liners & set aside. (see note below) 
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Mix on medium speed until well combined, about 2 to 3 minutes. Scrape down the sides of the bowl.  Add the eggs, one at a time, beating well after each addition.  
3. Mash the banana in a small bowl (I use my fingers, or a fork). Add the bananas to the mixing bowl, along with the vanilla extract, and mix on low speed until combined. Scrape down the sides of the bowl as necessary.  
4. In a separate medium sized bowl, whisk together the flour, soda, and salt.  Add the dry ingredients to the mixing bowl & mix on low speed until just barely combined. Add the milk and mix again on low speed until just barely combined--it’s ok if the batter is lumpy.  
5. Portion the cupcakes into the prepared liners. 
6. Bake for 17 to 19 minutes, or until a toothpick inserted into one of the middle cupcakes comes out clean. The second pan may take a few extra minutes (mine took about 22). 
7. Transfer the cupcakes to a cooling rack and allow them to cool completely before icing.

Notes: 

• While the original recipe yields 18 cupcakes, I found mine to be a little shorter than  I would have liked. Next time, I will plan to make only 16. 
• It would be super easy to make these cupcakes gluten free, by substituting your favorite cup-for-cup/ounce-for-ounce GF AP flour blend... My go-to blend is Jeanne’s GF AP Flour Mix.  
• I have only tested the recipe by weights, but have included volumetric amounts for those who do not bake by weight. 
• If you don’t have overripe bananas available (I usually keep a stash of bananas in my freezer), use this tip from Thefauxmartha  to roast bananas first. 

Cream Cheese Icing
adapted from The Back in the Day Bakery Cookbook

8 oz (1 c) Unsalted Butter, room temperature
16 oz Cream Cheese, room temperature
2 tsp Vanilla Bean Paste (or substitute extract)
24 oz (6 c) Confectioners Sugar, sifted if lumpy

Banana Chips, optional, for decoration

1.  In a stand mixer fitted with the paddle attachment, cream the butter, cream cheese, and vanilla on medium speed for 3 to 5 minutes, or until well combined & lighter in volume. 
2. Sift the confectioners sugar, if it is lumpy. Once the butter/cream cheese/vanilla mixture is done, add the sugar & mix on low speed until combined. Then, increase the speed to medium and mix for an additional 5 to 7 minutes. 
3. Place the finished icing into a pastry bag fitted with a large round tip (I used an Ateco 808). 
4. Pipe icing onto the top of each cooled cupcake and garnish with a banana chip, stuck into the top of the icing. 
5. Store leftover icing in the refrigerator. Decorated cupcakes may be stored at room temp or in the refrigerator for a couple days, though the banana chips might become soggy.  Allow cupcakes to come to room temperature before serving. 

note: this post may contain affiliate links

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International Waffle Day 2014

Happy International Waffle Day!  Not be confused with National Waffle Day in the US--that’s celebrated in August. Perplexed much? Me too. But I’ll take whatever excuse necessary to celebrate waffles!

I’ve been out of town and/or sick the past week, so in lieu of a new recipe, I thought I’d post a waffle round up. We really like waffles around these parts. I make them at least once a month. Just because you may have missed out on celebrating International Waffle Day for breakfast doesn’t mean you have to miss out entirely--you can always fire up the waffle iron for “brannier” (aka breakfast-for-dinner).

One final note before we get to the main event (copious amounts of waffles), not all these recipes were originally gluten free, but if you’ve made a batch of Jeanne’s GF AP flour mix, you can substitute that in equal amounts for the AP flour in any recipe to make  that recipe GF.  Pretty nifty.  And vice versa.... if you’re not GF but the recipe is, just substitute regular AP flour for the GF flour and you’ll be all set.

Confetti Waffles a la mode

Zucchini Bread Waffles with Maple Cream Cheese 

Coconut Waffles 

Almond Flour Waffles with Honey Butter Syrup and pears (GF) 

Cranberry Waffles with Orange Sauce (GF) 

Banana Waffles (GF) 

Cornmeal Waffles with Blueberry Nectarine Maple Compote (GF) 

Chocolate Waffles with Ice Cream and Chocolate Sauce (GF) 

And who could forget the waffle doughnuts

Vanilla Bean Waffle Doughnuts (GF) 

Pumpkin Spice Waffle Doughnuts (GF) 

Hopefully that gives you a few waffle recipe ideas? And hopefully I won’t be sick for too much longer & can get back to the kitchen soon.....

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DIY "French" Vanilla Coffee Creamer (GF)

I love to have a cup of coffee most mornings... well, actually, it’s more like a cafe au lait (half milk, half brewed coffee), but who’s really keeping track.  I’m somewhat of a morning person, so I honestly don’t drink the coffee for the caffeine. I prefer to drink my coffee simply for the ritual of it.

Not much of my day-to-day life has structure anymore. I can set my own schedule, do my own things, which is both good and bad depending on the day. Even our mealtimes vary greatly from day to day (contingent on husband’s work schedule).

There’s something so special about the morning coffee ritual.  I warm my mug, half filled with milk, then add the hot coffee. Speaking of coffee, my in-laws gifted us some of this coffeein early 2013 and we’re completely hooked now....  It’s become one of our few grocery budget splurges.

But now comes the shameful confession portion.  Even though we drink relatively “fancy” coffee, and even though I’ve worked as a barista, I still have a guilty pleasure when it comes to coffee at home: french vanilla coffee creamer.  Yes, I’m cringing even as I write those words.

Not only do I hate the stigma of a french vanilla coffee creamer consumer (I have visions of gas station cappuccino, which is *another* occasional guilty pleasure of mine), but I know that creamer isn’t good for me.... Though I do feel somewhat better knowing that we’re not drinking the fat free or sugar free versions, even the regular coffee creamer is full of chemicals and unnatural ingredients.

Even more shameful is that I do not just add the faux creamer to my daily coffee, but I also became addicted to adding a splash to bowls of gluten free Rice Chex. YIKES! I’ve got to stop this cycle soon....  Before it gets any worse!

Luckily, Food52 posted a recipe for homemade coffee creamer. Why did I never think of making my own before now?!? It may not taste *exactly* like my favorite french vanilla store-bought variety, but I like that I can adjust the flavoring & sweetness to my own likings. And it’s free from chemicals & weird ingredients :)

Homemade “French” Vanilla Coffee Creamer (GF)
Adapted from Food52

When I worked as a barista, I was taught to make “french” vanilla beverages by adding a little bit of hazelnut syrup along with some regular vanilla syrup  but I have been unable to find any concrete information to back up that practice? Most sources simply say that “french” vanilla should taste more “custard-y.” So, I’m adding a little maple syrup to mimic that “custard-y” flavor found in store bought french vanilla coffee creamer.

1/2 c Milk
1/2 c Heavy Cream
1.75 oz / 1/4 c Granulated Sugar
1 Tbl real maple syrup
1 tsp Vanilla Bean Paste

1. Add the milk, cream, and granulated sugar to a small stainless steel sauce pan. Bring to a simmer on medium high heat, stirring constantly. 
2. Reduce the heat to low & continue to cook, stirring constantly, until the sugar completely dissolves, about 2 minutes. 
3. Remove from the heat, and stir in the maple syrup and vanilla bean paste. 
4. Cool the creamer completely, using an ice bath, before pouring it into a vessel (with a lid) for refrigeration. I like to use an old coffee creamer bottle. 
5. Shake well before use. Creamer will keep, stored properly, for approximately 2 weeks. 

Notes: 

• If you prefer to use an actual vanilla bean in lieu of the vanilla bean paste, add the seeds from half a vanilla bean to the sugar & mix well with your fingers to infuse the vanilla flavor into the sugar granules.  Add the sugar to the milk & cream and continue as directed above. Good vanilla extract may also be used, however, it will not have as strong a vanilla flavor. 
• To make a dairy free version, try substituting a nut milk or coconut milk for the milk & heavy cream.  
• Add other spices or flavorings if you like.  The dairy could be infused with other items like herbs. Or reduce the sugar, if you prefer a less sweet creamer. 
• Recipe easily doubles, if you go through copious amounts of coffee creamer :) The stove top cooking process just may take a little longer. 

This post contains affiliate links. 

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Samoa Squares (Gluten Free)

I dream of many things these days... (note: this is not a comprehensive list) The end of this crazy winter (where one day we have the AC on and the next day have to switch to heat). Fresh flowers. Vacations. One day learning to like exercise. A kitchen with a window in it (and marble counter tops too, while we’re dreaming). Paying off student loans. Living nearer a Trader Joes and Whole Foods (though I’m sure it’s better for my pocketbook that I don’t). And Gluten Free Girl Scout Cookies.   Luckily, I can make my own gluten free version of my Girl Scout cookie of preference: Samoas (or Caramel Delites, depending on where you are in the US).

If you think about it, Samoas have quite a few components: the shortbread crust (chocolate crust), the chewy caramel/coconut layer, the chocolate drizzle.... So, I made gluten free Samoa Squares with just a few adaptations to make them a bit easier.  Gluten free shortbread is more fragile than regular shortbread because in addition to not having gluten (i.e. proteins that help provide structure in regular baked goods), shortbread traditionally lacks another structural item: eggs. Making a bar-type cookie that is cut into squares *after* it is assembled is much easier than rolling out the the slightly crumbly dough and attempting to cut out individual cookies. Plus, then the caramel/coconut mixture can be spread on top all at once, and not individually portioned & spread onto each separate cookie base.  Then, instead of dipping the bottom in chocolate, I added a chocolate layer in between the baked shortbread and the coconut caramel. Just a few short-cuts that make the assembly easier, but the squares still taste (and look) amazing! Next time, I may even make a double batch (though then I’d be tempted to eat way, way too many of them....).  

My next dream is to perhaps to take a few of the leftover Samoa Squares make a milkshake or ice cream sundae with a couple leftover Samoa Squares. And perhaps tackle a gluten free version of the Thin Mint (my second favorite).  

Gluten Free Samoa Squares 

Yields approximately 16 squares

Shortbread Base (adapted from Annie’s Eats) 

4.25 oz (1c) GF AP Flour (or substitute AP flour, if not Gluten Free)

1 tsp Baking Powder

1/4 tsp Salt

3 oz Coconut Oil, solid

1.75 oz (1/4 c) Granulated Sugar

3/4 tsp Vanilla Bean Paste

1. In a small bowl, whisk together the flour, baking powder & salt. Set aside
2. In a slightly larger bowl, use a spatula to cream together the solidified coconut oil and the granulated sugar. Add in the vanilla bean paste. 
3. Pour all the dry ingredients into the creamed mixture & continue mixing, using a spatula, until a soft dough forms.  
4. Line an 8x8 pan with parchment paper (I find it’s easiest to crumple the paper first, then try to line the pan with it)--don’t worry if it’s not perfect. 
5. Press the evenly dough into the prepared pan. (I used my fingers). Chill the pan in the refrigerator for 10 minutes.  
6. Preheat the oven to 350 F. Bake the chilled dough for 15 minutes, or until the dough is baked through and very lightly golden brown. 
7. Set aside to cool.  Keep the oven on to toast the coconut. 

Chocolate Layer

2 oz semi-sweet Chocolate Chips 

1 tsp (6 g) Coconut Oil 

1. In a small bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds, stir. Microwave for additional 10 second increments, stirring after each session, until the chips are melted.  
2. Evenly spread over the baked, cooled shortbread base. Allow to set. 

Coconut Caramel Topping (adapted from Cooking Classy)

90 g (3/4 c) sweetened coconut flakes, divided

6.9 oz (approximately 24) Kraft Caramels, unwrapped (note, weight is taken after unwrapping)

2 1/2 Tbl Milk (approximately 33g) 

1. Spread the coconut flakes onto a small pan. Toast in a 350 F oven until brown (but not burned)--Mine took about 15 minutes. Stir approximately every 5 minutes to ensure even browning. Set aside to cool. 
2. In a small sauce pan, heat the unwrapped caramels and milk over medium heat. Stir constantly until the caramels are just melted. Set aside to cool slightly. 
3. Meanwhile, pulse the toasted coconut in a food processor until finely processed. Remove 60 g (approximately 1/2 c) and set aside both the 60g and the remaining. 
4. Pour the 60g of coconut into the caramel and mix to combine.  Carefully spread in an even layer over the chocolate covered shortbread. Top with the remaining coconut & press into the caramel.  Allow to set completely.
5. Use a sharp knife to cut the coconut/caramel/chocolate topped shortbread into 16 equal squares. Spread the cut squares out slightly on the parchment paper in preparation for the chocolate drizzle. 

Chocolate Drizzle (adapted from Cooking Classy)

Note: this will make more than needed, but it’s rather difficult to make the batch much smaller than it already is. 

35g (2 1/2 Tbl) Coconut Oil, solid

10 g (2 Tbl) Cocoa Powder

1 oz (1/4 c) Confectioners sugar

1. In a small bowl, mix together the coconut oil and cocoa powder.  Heat for 10 seconds, or just until melted. Stir.
2. Add the confectioners’s sugar and mix until combined.  Heat for an additional 10 seconds, or until just slightly warm & of a pipe-able consistency.  Additional coconut oil may be added if the mixture is too thick.  
3. Place the chocolate into a cornet paper piping bag or a small ziplock.  Barely cut off the tip (or corner) and carefully stripe cross the squares.  Allow the chocolate to drizzle across the *entire* square so that you don’t end up with the “toaster strudel” effect ;) 
4. Allow the chocolate to set at room temperature. Store any leftovers at room temperature. 

Please note: When I made these squares, I used the weighted measurements which will be more accurate. I’ve included some volumetric amounts too, though I have not personally tested them.

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Blueberry Pancakes with Lemon (GF)

Is it a coincidence that I awoke thinking of pancakes on Mardi Gras? I think not......  Well actually, I was thinking more of muffins (these muffins to be exact), but pancakes provide a little more instant gratification (and I don’t have to wash the muffin pan).

Last week I discovered a great new pancake recipe when husband requested pancakes one morning for breakfast, but today was my first attempt at making them gluten free.  To further mix things up, in addition to substituting my favorite GF flour, I also added some lemon zest & frozen wild blueberries.   Somehow the flavors taste like spring (lemon) and summer (blueberry) and give me hope that this crazy winter won’t last forever.

We don’t do a lot of “fancy” breakfasts around here.  Greek yogurt (for him) and gluten free granola or cereal (for me) with coffee seem to be the norm these days. But every once and a while, one needs a special breakfast during the week. I foresee these pancakes also making it into our “brinner” (breakfast for dinner) rotation that we do from time to time.  Go ahead, indulge a little :) 

p.s. Don’t be alarmed at how liquid the batter is--they’ll turn in to one of the best textured pancakes I've ever made at home. But I do think the smaller pancakes turn out better than the larger ones!  

Blueberry Pancakes with Lemon (GF)
adapted from Martha Stewart
yields 8 medium pancakes

2 Tbl Granulated Sugar
Zest of 1/2 a small lemon (add more zest if you prefer a more noted lemon flavor)
2 tsp Baking Powder
1/4 tsp Salt
4.4 oz Gluten Free Flour (I used Jeanne's GF AP Flour Mix, or substitute regular AP flour if not GF)

1 large egg
2 Tbl Vegetable Oil (or could substitute butter that has been melted and cooled)
1 c Milk

Blueberries (I used Frozen Wild Blueberries)
Cooking Spray (or butter or additional vegetable oil) for greasing the skillet.
Butter & Maple Syrup, for serving

1. Preheat the oven to 200 F. (I use my toaster oven)  
2. In a small bowl, mix together the sugar with the lemon zest to infuse the lemon flavor into the sugar. Add the powder, salt & GF flour. Whisk to combine. 
3. In a medium size bowl, whisk together the egg with the vegetable oil.  Add the milk & mix.  Add the dry ingredients and whisk until well combined (if using regular flour, be careful to mix only until just combined). 
4. Heat a small skillet over medium to medium high heat.  Grease the skillet well.  Pour between 1/8 c and 1/4 c batter into the skillet.  Immediately drop frozen blueberries over the surface of the pancake.  Cook until the top has lost it's sheen and begins to look dull, and the bottom of the pancake is golden brown. Flip & continue cooking until golden brown on the other side. 
5. Transfer the cooked pancake to the preheated oven & repeat the process with the remaining batter. Grease the pan between pancakes. 
6. Serve the pancakes with butter & maple syrup (or a blueberry syrup would be lovely). Store any leftovers in the refrigerator or freezer. 

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