3TbspGrass-fed Butter, divided2 T for batter/ 1 T for cooking
1st Bowl
2CupsOrganic Unbleached All-purpose Flour
1TspBaking Soda
1TspHigh Quality Salt
2TbspCoconut Brown Sugar
2nd Bowl
2Pasture-raised Eggs, beaten
2CupsOrganic Grass-fed Whole Milk
1/2Tsp Pure Vanilla Extract
Add-ins
5-10Fresh Organic Blueberriesper pancake
Toppings
Grass-fed Butter
Pure Maple Syrup
Fresh Organic Blueberries
Instructions
Melt 2 tablespoons of grass-fed butter in a pan or saucepan over low heat. Remove from heat and set aside for now.
In a large mixing bowl, combine flour, baking soda, salt, and coconut brown sugar.
In a separate bowl, beat the eggs. Add in milk and vanilla and mix well.
Add flour mixture from 1st bowl into egg/milk mixture in 2nd bowl. Mix until well combined.
Pour in melted butter into batter and stir until thoroughly combined.
Heat skillet on stove on medium heat. Add butter to skillet and distribute it evenly around the base of the pan once melted.
Using a ladle or large spoon, pour some pancake batter into your buttery skillet in the desired shape and size. Add your fresh blueberries to the pancake at this time.
When you notice bubbles throughout the surface and edges of the pancake, flip it over and immediately lower the temperature to low. Continue cooking for about 2-3 minutes or until the bottom side becomes golden brown.
Top with a little spread of butter, maple syrup of course, and some more fresh blueberries if you fancy it. Enjoy & Shalom!