If you love blueberries, but have never had warm blueberry dumplings spooned over creamy vanilla ice cream, you’ve missed an extra-special summer treat!These dumplings are both quick and simple to make.

• 2 ½ C. fresh blueberries
• 1/3 C. sugar
• dash salt
• 1 C. water
• 1 Tbsp. lemon juice
• 1 C. flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 Tbsp. butter
• ½ C. milk

Bring berries, sugar, salt, and water to a boil in a saucepan. Cover and simmer for 5 minutes. Add lemon juice. Stir together dry ingredients, cut in butter till the consistency of a coarse meal. Add milk all at once, then stir only until the dry ingredients are dampened.

Drop the batter from tip of a spoon into the bubbling blueberry sauce. (Tip – dip your spoon first into the blueberry sauce before dipping into the batter. The dumplings will slide right off the spoon this way!) Don’t let them overlap. Cover the saucepan with a lid and cook over low heat for about 10 minutes, without peeking (important!). Serve dumpings warm by themselves or over ice cream.

Since its invention in 1890, peanut butter has become almost as American as apple pie. The easy syrup made of maple syrup and peanut butter is irresistible on these wholesome pancakes. 

Pancakes 

• 1/2 C. flour
• 12 C. quick oats
• 1 1/4 C. buttermilk
• 1 1/2 Tbsp. brown sugar
• 2 Tbsp. butter, melted
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/8 tsp. cinnamon
• 1/4 tsp. salt
• 1 egg 

Combine all ingredients above and stir until smooth. (For thinner pancakes, stir in 2-4 Tbsp. additional milk.) Preheat griddle. (To test griddle temperature, sprinkle with a few drops of water. If water drops skitter around, the temp. is just right.) Pour scant 1/4 C batter onto griddle for each pancake. Cook until puffed and dry around the edges. Turn and cook on the other side until golden brown. Serve with maple peanut butter syrup. 

Syrup

• 1 C. real maple syrup
• 1/4 C. peanut butter 

Mix together, until well blended. Heat and serve warm.

This is the perfect item for holiday or lazy Sunday breakfasts. It bakes and turns into a big, puffy pancake. I always fill it with an awesome fruit medley - all or any of these will work – fresh peaches, blackberries, raspberries, strawberries, and blueberries. It is lovely with maple sausages. A real favorite of Dutch folks, you can find these pancakes in and around Holland MI.

• 7 Oz. jar of marshmallow cream
• 8 Oz. cream cheese – softened
• 3 eggs
• 3/4 C. cake or all-purpose flour
• 1 Tbsp. sugar
• 1/4 tsp. salt
• 1/2 C. buttermilk
• 2 Tbsp. butter
• 1 Qt. of fresh fruit

Beat cream cheese until smooth. Add marsh-mallow cream until mixed thoroughly. Add ½ tsp. zest of a lemon or orange. Heat 9” ovenproof skillet in 450 oven until quite hot. Coat skillet with butter. Mix until smooth the eggs, flour, salt, sugar and buttermilk. Immediately add the batter to skillet and cook for 10 minutes. Lower temperature to 350 and cook until golden brown. Remove from oven. Spread cream cheese mixture onto pancake, top with fruit. Serve immediately