Saint Thomas Aquinas and Blueberry Pancakes

Today is the Feast Day of Saint Thomas Aquinas. Thomas was born in the castle of Roccasecca in the old country of the Kingdom of Sicily in 1225. Although his parents were well-off, as the youngest son Thomas was expected to enter the monastery and devote himself to God. He did so, but not the way that his family had hoped.

Thomas was introduced to his philosophical influences such as Aristotle, Averroes and Maimonides when he was a student in Naples. While at the university, Thomas also met John of St. Julian, a Dominican preacher, who had the greatest influence on Thomas.

Much to the disapproval of family, Saint Thomas became a Dominican Friar, priest, philosopher and theologian. He is regarded as one of the greatest theologians of all time. Unlike many currents in the Catholic Church of his time, Thomas embraced several ideas put forward by Aristotle and attempted to synthesize Aristotelian philosophy with Christian principles. While he never saw himself as a philosopher, Saint Thomas is often depicted with an open book or writing with a quill. His words continue to resonate today.

He who is not angry when there is just cause for anger is immoral. Why? Because anger looks to the good of justice. And if you can live amid injustice without anger, you are immoral as well as unjust.

The things that we love tell us what we are.

We must love them both, those whose opinions we share and those whose opinions we reject, for both have labored in search for truth, and both have helped us in finding it.

Fear is such a powerful emotion for humans that when we allow it to take us over, it drives compassion right out of our hearts.

It is only God who creates. Man merely rearranges.

God has no need for our worship. It is we who need to show our gratitude for what we have received.

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Today is also National Blueberry Pancake Day. What a beautiful combination- words of wisdom handed down through time an a deliciously simple breakfast. Enjoy!

Blueberry Pancakes
3 tablespoons Butter
2 large Eggs
1 cup Milk
2 teaspoons Vanilla Extract
1-1/2 cups Flour
3/4 teaspoon Salt
2 teaspoons Baking Powder
2 tablespoons Sugar
3/4 cup Blueberries, fresh or frozen

Melt butter in a microwave-safe bowl. Set aside.

In a stand mixer fitted with a paddle, beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed. Stir in the melted butter or oil.

Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are fine. Set the batter aside to rest for a couple of minutes; it will thicken as it stands. If the batter is not of pourable consistency, add more milk, 1 tablespoon at a time.

Heat a griddle to 325-degrees. Grease the griddle. When it’s hot enough, a drop of water will skitter across the surface, evaporating immediately.

Drop the batter by the 1/4 cupful onto the prepared griddle. Sprinkle 1 tablespoon berries atop each pancake.

Cook the cakes till they’re golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, about 2 minutes longer.

Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200-degree oven. Enjoy with butter and maple syrup.