I’m so into coffee lately. I crave it frequently and love to try different places to see which I like the best.
There is a place next to the salon where I get my hair done that I had been dying to try. When I went for my appointment a few weeks I knew after I was going to stop for a coffee. That was my plan.
Mom headed there for lunch while I was being all highlighted and brightened. She loved the breakfast sandwich and iced latte with almond milk she had while sitting outside.
When I went after, I debated what to get. A nice latte sounded kind of good, but I went with nitro cold brew, which I’ve had at a few different places. It’s great because it’s so smooth and has no guilt since there are no add ins.
After only the first taste, I noted it was strong, but a lot of coffee is, and it grew on me as I drank it. We stopped at a grocery store and then spent over an hour on the roads trying to navigate rush hour and get home.
During that time, I started to feel weird. I became very emotional, crying about a variety of things that should not have warranted crying after I had felt so good leaving the salon, and I wanted out of that car in the worst way.
I could tell I was all hopped up on caffeine as I made and ate dinner, but that’s not entirely uncommon when I drink coffee.
The headache, stomachache, and blurred vision that followed are completely and totally uncommon. This also freaked me out, which did not help the situation as I whimpered like a puppy on the couch.
I doubted sleep would come, but it had been over six hours since I had the coffee and I’ve read caffeine is supposed to be out of your system by then. And I did fall asleep for a little over an hour, before I woke up for the next six hours, during which time I tossed and turned until I gave up and watched Orange is the New Black.
I fell back asleep after some deep breathing around 7 am until it was time to get up at 8. But even then, my heart still raced and I felt like I could run a marathon without even being out of breath.
I called the coffee shop because this seemed more akin to oding than drinking an innocent cup of coffee. The very nice people at the shop informed me that one of their cold brews is equal to five or six shots of espresso. FIVE OR SIX SHOTS!
A drink like that should come with a warning. I mean, when’s the last time anyone walked into a shop and was all “I’ll have a sextuple shot latte???” Never, is the answer you’re looking for.
So I’m off cold brew for now, maybe forever, and I am always going to ask for approximate caffeine levels because that never, ever needs to happen again.
What I should have done that sleepless night was bake something like this Baked Blueberry Pancake with Cherry Syrup. This is the perfect make ahead summer breakfast to feed a crowd. It tastes so much like a blueberry pancake without all the flipping and standing over the stove and it has a crumb topping, so take that classic blueberry pancakes!
No pancakes are complete without syrup, so I amped up some classic maple syrup with fresh Bing and rainier cherries and vanilla. Together this is a match made in heaven that can be served warm or room temperature.
- Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.
- In a large bowl, stir together flour, sugar, salt, baking soda, and baking powder. Add the eggs, milk, vanilla, oil, and lemon juice. Stir until just combined, a few lumps are okay. Add the blueberries and stir to combine. Pour in the prepared pan.
- Make the topping. In a small bowl, stir together the flour, cinnamon, and sugars. Add the oil and stir until clumps form. Sprinkle evenly over the batter. Bake for about 30 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in pan.
- Make the syrup. In a small saucepan, heat the syrup and cherries over medium heat. Bring to a boil and allow to boil, stirring constantly, for 5 minutes, until slightly thickened. Stir in the vanilla.
- Pancake may be stored in an airtight container at room temperature for up to 3 days or frozen in pieces wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute. Syrup may be stored in the refrigerator for up to 1 week and reheated in the microwave for about 1 minute.
Recipe adapted from The Kitchn
Don’t forget to check out the other Sunday Supper dishes!
Red, White, and Blue Sunday Supper Recipes
Patriotic Picnic Picks
- American Flag Layered Dip by Soulfully Made
- Baked Blueberry Pancake with Cherry Syrup by Pies and Plots
- Gluten Free Blueberry Almond Coffee Cake by Cricket’s Confections
- Blueberry Cherry Chia Pudding Parfaits by Daily Dish Recipes
- Blueberry Watermelon Salad by The Crumby Cupcake
- Boozy Red, White and Blue Fruit Salad by Food Lust People Love
- Healthy Greek Yogurt Parfait with Summer Fruit by Confessions of an Over-worked Mom
- Patriotic Slaw by Our Good Life
- Red White and Blueberry Dinner Salad by Cooking With Carlee
- Red, White and Blue Deviled Eggs by A Kitchen Hoor’s Adventures
- Tomato, Cucumber and Bleu Cheese Salad by A Day in the Life on the Farm
- American Flag Fruit Tart by That Skinny Chick Can Bake
- Blueberry Strawberry Swirl Sherbet by Cindy’s Recipes and Writings
- Key Lime Cream Puffs by Gourmet Everyday
- Patriotic Low Carb Vanilla Mousse in the Instant Pot by My Life Cookbook
- Red White & Blue Bundt Cake by Restless Chipotle
- Red White and Blue Banana Ice Cream by The Bitter Side of Sweet
- Red, White & Blue No Bake Cheesecake by Bottom Left of the Mitten
- Red, White and Blue Broken Glass Jell-o by Turnips 2 Tangerines
- Rollitos de Vino Blanco by What Smells So Good?
- Rose Petal Jam Filled Blueberry Cupcakes by NinjaBaker.com
- Star Spangled Cookies by The Freshman Cook
- Strawberry and White Chocolate Panna Cotta by Tara’s Multicultural Table
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