Spend some time with my dad’s side of the family and you’ll quickly realize that my Pop-Pop is basically one of the best people on the planet.

First of all, he’s ninety-one and proud of it! Ask him how old he feels, and he’ll likely tell you fifty. He’s the life of every party and a stellar dancer. Seriously, I think he broke it down with every lady, married or single, at my brother’s wedding.

Work it Big J!

Plus, he’s genuinely just a good person- he treats everyone he meets with respect and dignity, and could literally strike up an animated conversation with a deaf mute within five minutes. And even after 65 years of marriage, the way he still looks at my grandmother makes my heart melt. They make me believe in love.

What Pop-Pop is probably best known for are his infamous blueberry pancake breakfasts. Summer weekend mornings at the New Jersey shore, you can find him over his pancake griddle, frying ‘em up for his kids, grandkids and great-grandkids. For that reason, no food reminds me more of my childhood than blueberry pancakes.

I’m proud that I’ve inherited several things from my grandfather (my last name, height, and a love for cookies), but since his pancake-flipping dexterity is not among them, I’ll stick with my baked version.

Blueberry Pancake Bake (adapted from Mama Pea)
   - 1/4 c whole-wheat flour
   - 1/2 tsp baking powder
   - 1/2 tsp cinnamon
   - 1/2 tsp vanilla extract
   - 1 T maple syrup or other liquid sweetener
   - 1/4 c non-dairy milk
   - 1 c fresh or frozen blueberries

Preheat oven to 350*F. In a small bowl, combine flour, baking powder and cinnamon. Stir in vanilla, maple syrup and non-dairy milk, then pour into a ramekin prepared with non-stick spray. Carefully drop blueberries onto the surface until batter is completely covered. Bake for approximately 30 minutes, or until center is firm to the touch. Finish with desired toppings and a few extra blueberries for good measure!

I topped my bake with a peanut flour sauce (1/4 c peanut flour, maple syrup, cinnamon and almond milk), but honestly kind of regretted it. The bake would have been great on its own, with just a simple spray of I Can’t Believe It’s Not Butter- Mom-Mom and Pop-Pop’s choice of condiment.

The bake itself was thick and fluffy, with a slightly nutty, grainy flavor and plenty of sweetness from the cooked blueberries. Yum!

I enjoyed this breakfast after an early workout: 30 easy minutes on the elliptical while reading the latest issue of Self, followed by some arm free weights and reps on the leg extension and leg press. I wasn’t feeling too hardcore this morning, so a simple workout was just what I wanted.
Ready to face this rainy day…well, kind of ;) Make it a good one!
Do your grandparents make any special foods? Have they passed any of their recipes down to you?