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Tasty Ginger Pancakes! With the little one(s) home for the summer, try something new for breakfast together.

The Dick Hannah Honda ladies’ have all printed this yummy recipe already! =)

• 2 tablespoons dried ground ginger, tightly packed
• 1/2 teaspoon baking soda
• 1/2 cup flour
• 1/2 cup cornmeal
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup honey
• 1 egg
• 3 tablespoons oil or melted butter, plus extra for cooking
• Maple syrup, for serving

…. For Yummy Fruit Desserts!!

Ingredients:
1 1/4 cups plus 1 tablespoon sugar
1 stick (8 ounces) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
2 eggs
1 1/2 cups self-rising flour
1/2 cup whole milk
2 cups blueberries
8 ounces cream cheese, at room temperature
1/2 cup prepared lemon curd

Directions:
1.Preheat the oven to 375°. Line the bottom of a 10-by-15-inch jelly-roll pan with parchment paper and grease the sides. Using an electric mixer, beat 1 cup sugar and the butter on medium speed until fluffy, about 5 minutes. Beat in the vanilla, then the eggs 1 at a time. Add the flour and milk alternately in 3 additions. Fold in 1 cup blueberries. Transfer to the prepared pan. Bake until a toothpick inserted into the center comes out clean, 15 minutes.

2.Meanwhile, in a bowl, combine the cream cheese and 1/4 cup sugar. Whisk in the lemon curd.

3.Sprinkle the cake with the remaining 1 tablespoon sugar. Place parchment paper and a cooling rack on the cake and invert the layer; let cool and transfer to a work surface. Cut crosswise into thirds. Place one-third onto a platter and top with one-third of the cream cheese mixture. Repeat with the remaining cake and cream cheese. Top with the remaining 1 cup blueberries.

VIA: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Lemon-Blueberry-Layer-Cake?trkid=WKB

We Dick Hannah ladies LOVE Rachael’s recipes!!