I’ve been documenting the things that haven’t gone so well in my cooking adventures.  I don’t normally talk abou them here on the blog.  I know I”m going to change that soon.  I’ve even been going back and finding those recipes that really didnt’ work out so well in the long run.  Things that haven’t become a permanent staple in my cooking life have been moved to the “Recipes that Didn’t Really Work” file.  I guess one day I could go back and see if I can figure out where the mishaps happened.  I doubt it though.  I have too many other recipes I want to try instead.

These blueberry pancakes I made are an example of a recipe that didn’t quite workout.  However, I think that these I will try to go back and figure out how to fix the recipe.  It all started with my finding a recipe on the Everyday Food magazine site for Cherry Almond Cake.  I was looking for recipes that would use up some frozen blueberries.  This one seemed a possibility, though I haven’t made it yet.

One morning as I was about to fix up a batch of blueberry, pecan pancakes, I was reading my go-to pancake recipe (courtesy of Recipezaar) and thought, “What would happen if I substituted almond extract for the vanialla extract?”  I had some sliced almonds on hand.  Into the batter went a nice handful of sliced almonds.  Blueberries were plopped into the pancake batter immediately after pouring out the cake to the hot skillet.

While they didnt’ taste bad, something just didn’t gel quite right.  I think it was the sliced almonds for some reason.  I have a feeling that to fix the recipe I either need to toast the chop the almonds or possibly blanch and chop the almonds.

It is definitely a concept I plan to go back to.